Kurt's Roasted Veggies & Burrata Sandwich

Video: https://www.youtube.com/watch?v=scyA6EDBKqc

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the zucchini, red onions, and tomatoes into ¼-inch thick rounds for even cooking. (Use a mandolin to ensure that the slices are the same width for all the vegetables)

Step 3

In a small bowl, mix together the olive oil, minced garlic, Herbes de Provence, salt, and black pepper.

Step 4

In a shallow baking dish or oven-safe skillet, arrange the vegetables upright in a slightly overlapping pattern (similar to ratatouille), with the slices standing vertically side by side.

Step 5

Drizzle the olive oil mixture evenly over the vegetables. Add the fresh thyme sprigs on top.

Step 6

Cover with parchment paper or foil and roast for 35 minutes. Uncover and roast for an additional 10-15 minutes, or until the vegetables are tender and beginning to caramelize around the edges.

Step 7

Bring a small pot of salted water to a boil. Add the basil and spinach (or arugula) and blanch for 30 seconds. Immediately transfer to a bowl of ice water and let sit for 5 minutes.

Step 8

Drain and squeeze out as much liquid as possible from the basil and spinach.

Step 9

In a food processor, combine the basil, spinach, toasted pine nuts, Parmesan, garlic, 1 tbsp. olive oil and a pinch of salt.

Step 10

With the processor running, slowly drizzle in the rest of the olive oil until the mixture forms a smooth paste. If it’s too thick, add 1 or 2 tablespoons of water to loosen. Cover and keep in the fridge until ready to assemble the sandwich.

Step 11

Slice and lightly toast the baguette.

Step 12

Spread a generous layer of pesto on the bottom half.

Step 13

Add a handful of arugula, then place the burrata on top. Gently open or tear the burrata and spread the creamy interior across the bread.

Step 14

Season with a little salt and freshly cracked pepper. Top with a generous layer of roasted vegetables, then sprinkle with grated Parmesan.

Step 15

Close with the top half of the baguette, slice, and serve immediately.