Ingredients:

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For the sandwich:

• 1 eggplant
• 1 zucchini
• 1 bread loaf (ciabatta, baguette, sourdough, etc.)
• Salad greens

Veggie seasonings:

• 1 tablespoon balsamic vinegar
• 1 tablespoon dried oregano
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon paprika
• 2-3 tablespoons olive oil

For the tomato and basil spread:

• 1 tablespoon sun-dried tomatoes
• A bunch of fresh basil (about ¼ cup)
• ½ cup raw cashews, soaked
• 2 garlic cloves
• 1 tablespoon capers
• 1 tablespoon apple cider vinegar
• ½ cup water
• A pinch of salt

Preparation:

1. Preheat the oven to 395°F (200°C).
2. Trim the ends off the eggplant and zucchini, then slice them vertically into 1/16-inch thick slices.
3. Place the sliced vegetables in a large bowl and toss them with all the veggie seasoning ingredients using your hands. Let the mixture rest for 20 minutes.
4. While the veggies are marinating, prepare the spread. In a high-speed blender, combine all the tomato and basil spread ingredients and blend until smooth. Transfer the spread to a container and refrigerate to let it thicken slightly.
5. Line a baking tray with parchment paper and drizzle a bit of oil on it, spreading it evenly with your hands or a brush. Lay the marinated veggie slices in a single layer on the tray. You might need two baking trays, depending on the number of slices. Drizzle a bit more oil on top of the veggies.
6. Bake for about 45 minutes, flipping the slices halfway through, or until golden.
7. Cut open the loaf of bread and spread a few generous spoonfuls of the tomato and basil spread on the bottom half. Layer the roasted vegetables on top of the spread, add some fresh greens, and cover with the top half of the bread.

Hot Tips:

• You can substitute the spread with mustard, caramelized onions, or hummus.
• Add other fresh vegetables like sliced onions or tomatoes.
• This sandwich is also delicious with a few slices of vegan cheese.