Wednesday, November 4, 2009
Balsamic Roasted Vegetable Sandwich
I hate to be completely unoriginal, but this is a darn good sandwich. And if you don't roast at home, you should try it. You can throw 'em in an oven and go play xbox or read or something [[Anyone play halo or L4D?]]. I can't imagine anything easier.
Bodega in the Short North makes a really good roasted vegetable sandwich, so if you're even lazier than this recipe, you should go try theirs. Sub in a spinach salad for their mixed greens salad, and you've got yourself a hardy little plate of vegetables. And if you hate vegetables, go to the grand opening of Rad Dog at Hal & Al's bar this Friday! Because their hot dogs are awesome. But I hope you don't hate vegetables. You'd be a sucky vegan.
[[Balsamic Roasted Vegetable Sandwich]]
makes 2 large sandwiches
1 cup chopped broccoli, small bite-sized pieces
1 cup chopped cauliflower, small bite-sized pieces
1/2 of large zucchini, chopped small
1/2 of a large red bell pepper, chopped small
1 large shallot chopped
2-3 cloves of minced garlic
1 tbs balsamic vinegar
3 tbs extra virgin olive oil
1/2 tsp salt
1/2 tsp pepper
1/2 tsp marjoram
1/2 tsp oregano
1/2 tsp basil
4 slices of whole wheat bread, preferably ezekiel
1 tbs vegenaise
1 sliced roma tomato
1/2 cup of baby spinach
*Pre-heat oven to 475 F.
-- Chop all vegetables and place in a large baking dish so every piece is touching the bottom of the pan [[no piles!]].
-- Drizzle with extra virgin olive oil and balsamic vinegar. Mix with a spoon to evenly distribute.
-- Add the garlic and seasoning. Again, mix to evenly distribute.
-- Cook in pre-heated oven for 35-45 minutes, until vegetables are crispy and tender.
-- Toast bread, spread 1/2 tbs of vegenaise on each sandwich, top with roasted vegetables, spinach and tomatoes.