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Roasted Vegetable Sandwich with Tapenade

Created by Chef Dale MacKay

Roasted Vegetable Sandwich with Tapenade

Total Time:






Skill Level:



  • 2 tsp fresh or dried rosemary, chopped
  • 1 tsp garlic, minced
  • 1/4 cup Co-op Gold extra virgin olive oil, intenso
  • 1/2 tsp salt
  • 1 small red onion, cut into 1/4 inch rings
  • 1 red bell pepper, seeded and halved
  • 1 portobello mushroom, de-stemmed
  • 1/2 tbsp Co-op Gold balsamic vinegar of Modena, premium
  • Tapenade
  • 2 tbsp black olives, finely chopped
  • 1 tbsp capers
  • 1 tbsp Co-op Gold extra virgin olive oil, intenso
  • 1 tbsp low-fat mayonnaise
  • 1/3 cup alfalfa sprouts
  • 2 slices Co-op Gold Pure organic bread

How to Make It

In a large bowl, mix rosemary, garlic, olive oil and salt. Add the vegetables and mix well to coat. Spread on a baking tray and broil on high on middle rack in oven for 15 to 18 minutes. Allow to cool slightly.

Transfer the still warm vegetables to a mixing bowl and pour over the balsamic vinegar. Mix to coat. 

For tapenade, mix olives, capers and olive oil in a small mixing bowl. Combine until uniformly mixed.
Spread tapenade and mayonnaise on both the top and bottom slices of bread. Build sandwich with roasted vegetables and alfalfa sprouts and enjoy.

This delicious sandwich can be served slightly warm or cold.

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