Filed Under: 30 minutes or more, Ages & Stages 1-2, Ages & Stages 13-16, Ages & Stages 3-5, Ages & Stages 6-8, Ages & Stages 9-12, Dinner, Lunch, Pregnancy, Rice and Grains, Vegetables

Roasted Vegetable Stuffed Baguette

These hearty make-ahead sandwiches are also yummy served as soon as they're made for an easy backyard lunch.

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February 19th, 2007

by Julia Aitken

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Servings
6
Prep Time
40 minutes
Ingredients
  • 2 zucchini (about 8 oz/250 g total)
  • 1 sweet red pepper, seeded and cut lengthwise into 1/2-inch (1-cm) strips
  • 1 sweet yellow pepper, seeded and cut lengthwise into 1/2-inch (1-cm) strips
  • 1/3 cup extra-virgin olive oil (75 mL)
  • 3/4 tsp each salt and black pepper (4 mL)
  • 1 narrow baguette (24 inches/60 cm long)
  • 1 clove garlic, cut in half
  • 6 oz old coloured Canadian cheddar, thinly sliced (175 g)
  • 24 large fresh basil leaves
  • 2 plum tomatoes, thinly sliced lengthwise
    • Directions
  • 1.

    Preheat the oven to 450°F (230°C).  Trim zucchini and cut each in half crosswise; cut each piece into quarters lengthwise.

  • 2.

    On a large rimmed baking sheet, toss Unwrap baguette. With a sharp serrated knife, cut into 4-inch (10-cm) pieces.

  • 3.

    Wrap individual sandwiches tightly in plastic wrap. Put in an airtight container; carry to picnic in cooler.

    • Nutrients Per Serving
    per serving: 370 calories,22.9 g fat,254 mg calcium, 750 mg sodium,29.6 g carbohydrate,2.8 g fibre; excellent source of folate and vitamin C; good source of thiamin, niacin, riboflavin, calcium and vitamin A
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