Roasted Veggie Sandwich

I love a good sandwich. With the right blend of ingredients placed between two warm anything between toasty slices of bread is delightful. I know I have already posted a grilled veggie sandwich so this is just a variation on that same concept. It was changed up this week to give my husband and I a meatless night plus use up what was in the fridge. And as always I am a brown bag type of lunch person so the vegetable are fantastic in a wrap with some fresh spinach for the next day.  They taste great cold no need to reheat!

Sandwich:

Ciabatta bread cut to desired sandwich size ( or a baguette)
2 zucchini sliced lengthwise
2 portobello mushrooms sliced
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Italian seasoning or herbs de Provence
1 teaspoon garlic powder

For Spread:

1cup ricotta
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning

Preheat oven to 375. Place zucchini and mushroom into ziplock bag. Next pour in olive oil, balsamic vinegar, garlic powder and Italian seasoning. Toss to coat evenly. Place in a shallow roasting pan. Roast for about 15-20 minutes until vegetables are soft. Turn once about halfway through.

For the spread mix all ingredients together. Spread onto toasted ciabatta and top with vegetables. Munch and enjoy!