Roasted Vegetable & Feta Sandwiches

Roasted Vegetable & Feta Sandwiches

5 Reviews
From: EatingWell Magazine, May/June 1995

Inspired by that famous New Orleans sandwich, the muffaletta, this jazzy vegetarian version is actually good for you.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 medium eggplant, (about 1 pound)
  • 1 tablespoon extra-virgin olive oil, divided
  • 1 7-ounce jar roasted red peppers, rinsed and chopped
  • Salt & freshly ground pepper, to taste
  • 4 ounces feta cheese
  • 2 teaspoons lemon juice
  • 1 teaspoon dried oregano
  • Pinch of crushed red pepper
  • 1 round loaf whole-wheat country bread, (about 9 inches across)


  • Active

  • Ready In

  1. Preheat a grill or the broiler. Cut eggplant crosswise into ½-inch-thick slices. If using a grill, oil the grill rack (see Tip). Brush ½ tablespoon oil over both sides of the slices. Grill or broil the eggplant until lightly browned and tender, 3 to 4 minutes per side. Let cool slightly. Chop the eggplant coarsely and mix with red peppers. Season with salt and pepper.
  2. Mash feta with a fork in a small bowl. Add lemon juice, oregano, crushed red pepper and the remaining ½ tablespoon oil; blend until smooth and spreadable. Season with pepper.
  3. Slice loaf in half horizontally and scoop out about 1 inch of the soft interior from each half. (Reserve for another use, such as breadcrumbs.) Spread the seasoned feta in the bottom half of the loaf. Spoon the chopped eggplant and peppers over the cheese and replace the bread top firmly. Cut into wedges.
  • Make Ahead Tip: The sandwiches will keep, well wrapped, in the refrigerator or a cooler with a cold pack for up to 8 hours.
  • To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition information

  • Per serving: 254 calories; 5 g fat(2 g sat); 4 g fiber; 36 g carbohydrates; 9 g protein; 18 mcg folate; 7 mg cholesterol; 2 g sugars; 754 IU vitamin A; 4 mg vitamin C; 90 mg calcium; 0 mg iron; 779 mg sodium; 179 mg potassium
  • Carbohydrate Servings:

Reviews 5

August 31, 2017
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By: Amanda Hall
I had a similar sandwich in New York once, and have been trying to find recipes to replicate it. This one is better. If you're concerned about protein (although feta does have some), serve with a seeded/nut bread or a protein on the side. Excellent; love the paring of feta with vegetables. Also good with Italian Squash.
March 13, 2012
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By: EatingWell User
Will make again This sandwich was awesome- I would pay money for it at a cafe. The red pepper and oregano in the feta made a huge difference. I did add some shaved red onion to cut through the richness of the eggplant, red pepper, and cheese, but more lemon juice would have done the same thing. The only negative is that while I was stuffed immediately after eating the sandwich because of how rich it was, I was hungry an hour later since there's no protein. I would suggest pairing it with a side salad with cannelini beans. All in all, will make again.
October 21, 2010
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By: EatingWell User
This is gourmet dieting!! My wife and I can't stop raving over all the wonderful things we got to cook while following the 1200 calorie eating plan. We started out following the food plans of two other major diets and were about to quit dieting when we discovered Eatingwell. Thank you so much, kitchen staff at Eatingwell for creating such wonderful recipes and doing the hard work to ensure we're getting the calories and nutrients we need daily.
February 22, 2010
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By: EatingWell User
This is indeed awesome! Like the other reviewer I recommend roasting your own red peppers. Try this one for sure!
December 13, 2009
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By: mludowise
This recipe is so simple and so good. It makes a great quick lunch or dinner. I didn't use canned roasted red peppers, I roasted a fresh red pepper in the oven myself and I think it made the flavors that much better. It takes an extra 20 minutes, but if you have the time it's definitely worth it: 1) Put a whole red pepper on a baking sheet in the oven at 400-¦ F. 2) Turn it after about 10 minutes. 3) After it's almost completely blackened, take it out of the oven. 4) After it's cooled enough to handle, peal off the blackened skin, seed it, and slice it into small pieces.
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