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Roasted
Vegetable Sandwich
from Vegetarian
Resource Center - Boston, USA
- 2 med eggplant
- 1 zucchini
- 1 red bell pepper
- 1 yellow pepper
- 1 yellow onion
- 1 red onion
- 1 T olive oil
- 3 cloves garlic (change to taste)
- fresh basil
Slice vegetables/finely chop garlic and put in 9x13 pan.
Drizzle with olive oil.
Place in preheated oven (350-375) and roast for about an hour, turning
contents every 15 minutes.
Vegetables should be soft and can be dark in spots.
Serve on bread with fresh basil.
I used to make these with melted mozzarella and a Tabasco yogurt
sauce
(if there is such a thing as non-dairy yogurt in the States you
could mix a few drops of Tabasco in with the yogurt to make a spread)
The vegetables (especially the peppers and onions) get very sweet
and taste delicious cold as well as hot.
I use roasted vegetables on top of humus spread in sandwiches as
well.
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