Last week I mentioned that we made sandwiches with the Rustic Rosemary Garlic Bread. As if the bread alone wasn’t incredible enough, we had to go and make Open Face Roasted Vegetable Sandwiches! Rosemary Garlic Bread topped with balsamic and olive oil roasted squash, zucchini, and bell peppers smothered in melted provolone. Are you hungry yet?

Now, I know that the bread recipe isn’t something you can do on a busy day, but if you’ve already got the bread (by the way, it stores very well in the freezer so you can keep one loaf for now and one for later) then Open Face Roasted Vegetable Sandwiches are an excellent quick lunch or dinner idea. If you want to keep the dishes to a minimum, line the baking pan with foil when you roast the veggies. To speed the slicing I used my food processor to slice everything. It took seconds. Seriously, so fast! And I just put the food processor in the dishwasher after so I didn’t have to deal with washing it.

If you’re up for a heartier meal, try it with a side salad or some soup. I imagine that it would taste great paired with Roasted Tomato Soup with Sweet Onion or this Homemade Cream of Tomato Soup. Quick…Easy…Fast…Simple…Meatless. The recipe doesn’t have to be boring to fit that criteria.