Roasted Vegetable Sandwich with Garlic Peanut Spread

Directions

1. Preheat the oven to 425°F. Slice the eggplant into 1/2 inch thick rounds. Sprinkle the eggplant slices with half of the salt and set aside while you slice the remaining veggies. This will help draw out the extra moisture so that they will roast up nicely. 

2. Slice zucchini into 1/4 inch rounds, slice the onion, and cut the tomatoes into wedges. Toss them with one tablespoon of the oil and sprinkle with the thyme. Then pour the remaining oil into a 9 x 15-inch glass or ceramic baking pan and spread it evenly across the bottom.

3. Take the eggplant slices and press each side into the thin layer of oil one by one. Eggplant is prone to soaking up oil so this helps coat them evenly. Layer the eggplant slices with the other veggies and sprinkle with the remaining salt. Roast the vegetables at 425°F for 20 minutes.  

4. Then, use a spatula to flip them over and roast for another 10-15 minutes until the vegetables are soft but still holding their shape. Remove from the oven and allow the pan to cool on a wire rack while you make the peanut spread.  

5. Stir together the Peanut Butter & Co. Old Fashioned Crunchy, rice vinegar, soy sauce, honey, and water. Sprinkle the minced garlic and red pepper flakes on top and stir to combine.

6. Slice the ciabatta loaf in half horizontally and spread the peanut sauce across the top and the bottom halves. Layer the roasted veggies onto the bread. Don’t be afraid to stack them high! Top with the other slice of bread then cut the large loaf into 4 quarters to serve as 4 sandwiches. Squish, bite down, and enjoy!