Roasted Vegetables On Ciabatta Recipe

Preheat and prep

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it.

Slice vegetables

Trim ends of the zucchini and yellow squash and cut them into 1/4-inch thick diagonal slices. Remove stems from portobello caps, wipe clean with a damp towel, and slice into 1/2-inch wide strips. Peel the onion and cut into 1/4-inch thick rings or half-rings. Smash and mince the garlic cloves.

Season and roast

Place all sliced vegetables in a large bowl. Drizzle with 2 tablespoons of extra-virgin olive oil, add 3/4 teaspoon salt and 1/2 teaspoon black pepper, and toss to coat evenly. Spread vegetables in a single layer across the baking sheet (use two sheets if crowded). Roast in the preheated oven for 18-22 minutes, turning once halfway through, until edges are golden and vegetables are tender.

Finish with garlic

During the last 3 minutes of roasting, sprinkle the minced garlic over the vegetables and return to the oven so the garlic softens and becomes fragrant but does not burn.

Prepare potatoes

While the oven heats and vegetables roast, wash and scrub the potatoes. Cut them into hand-cut fries roughly 1/3-1/2 inch thick. Place cut fries in a large bowl of cold water and soak for 15 minutes to remove excess starch; this yields crisper fries.

Dry and season

Drain the potatoes and pat completely dry with kitchen towels or paper towels. Toss dried fries with 1 tablespoon olive oil (or reserve for roasting) and 1/2 teaspoon fine sea salt plus the paprika if using.

Cook the fries

Option A - Roast: Spread fries in a single layer on a parchment-lined baking sheet and roast at 425°F (220°C) for 25-30 minutes, flipping once, until golden and crisp. Option B - Fry: Heat 1 cup vegetable oil in a deep skillet to 350°F (175°C) and fry in batches for 3-5 minutes until golden; drain on paper towels and season immediately with the remaining 1/2 teaspoon sea salt.

Prepare ciabatta

Slice the ciabatta loaf horizontally into sandwich portions and place cut sides up on a baking sheet. Brush each cut side with the remaining 1 tablespoon of olive oil. Toast in the oven (or under a broiler) for 4-6 minutes until slightly golden and crisp but not hard.

Crumble goat cheese

While the bread toasts, use a fork to break the goat cheese into small pieces or spreadable lumps and stir with a teaspoon of water or olive oil if you want it softer for spreading.

Assemble sandwiches

Spread a generous layer (about half of the goat cheese) on the bottom half of each toasted ciabatta. Top with an even layer of the roasted vegetables (distribute zucchini, squash, onion and portobello slices). Tear or layer fresh basil leaves over the vegetables. Drizzle with 1 tablespoon balsamic glaze (or balsamic vinegar) and season with the remaining 1/4 teaspoon salt and remaining black pepper if desired. Finish with dollops of the remaining goat cheese and place the top half of the ciabatta on each sandwich.

Serve

Slice assembled ciabatta into portions. Serve immediately alongside the hand-cut fries while everything is warm.