Last chance to win!
Yes! Today is the deadline to enter the contest I announced last Friday. So pop on back to last week for a chance to win! Good luck to all.
Now, for the good stuff . . .
After much begging and pleading and a little shameless weeping (I'll do anything for you guys, anything), I convinced the ever-popular Jess of Get Sconed to develop an exclusive vegetarian recipe just for us (hence the exclusive part, see?!).
So get out your cutting boards and sharpen your knives 'cause it's going to be an amazingly delicious vegetarian meal today.
Guest blog by Jess from Get Sconed!
Come late September, I’m ready to embrace fall, but struggling, too, with the departure of fresh, end-of-summer foods like tomatoes and bell peppers. This sandwich pairs my summer food loves with my dear friend, the oven, who’s been waiting to feel at home again. And as all too many creations of mine are, it is has an Italian-vibe to it.
Vegetarian recipe: Herb Roasted Vegetable Sandwich
By Jess from Get Sconed!
¼ cup fresh basil
¼ cup fresh parsley
1 tablespoon fresh lemon sage
½ tablespoon fresh oregano
1 tablespoon olive oil
1 teaspoon nutritional yeast
1-2 cloves of garlic
½ tablespoon tamari or soy sauce
Pinch sea salt
Pinch freshly ground black pepper
2-4 tablespoons water
Fresh lemon juice (optional)
One medium sized green tomato, sliced into ¼ inch pieces**
One large colored bell pepper, sliced into four long pieces**
One small eggplant, peeled (if desired) and thinly sliced length-wise
One portabella mushroom, sliced into 4 pieces
One red tomato, sliced thinly**
*Sliced summer squash and zucchini are also delicious in this.
Fresh spinach or field greens, enough for two sandwiches
Vegan aioli or mayonnaise (I use Wildwood Vegan Garlic Aioli)
Sliced nondairy or dairy cheese
Special equipment Baking sheet, marinade brush, food processor
Enough Rustic bread, roll or sliced baguette for 2 (I used olive ciabatta)
Preheat oven to 400F.
In a food processor, pulse together the herbs, garlic, olive oil, nutritional yeast, lemon juice if desired, and the tamari or soy sauce.
Scraping down the sides of the bowl, add the water until a well blended consistency is achieved.
Add the sea salt and pepper.
**If you have extra small pieces from cutting the tomatoes and bell pepper, feel free to puree into the marinade.
Keep the marinade in the food processor after removing the blade, or move to a small bowl.
Arrange the sliced vegetables, except for the green tomato, side by side onto a lightly greased baking sheet, or one with parchment paper.
Using the marinade brush, brush an even amount of marinade onto each vegetable.
Roast for 20 minutes, and then remove from oven.
Flip the vegetables.
Add the green tomatoes and brush with marinade. Roast the vegetables for an additional 15-20 minutes, keeping an eye on them towards the end.
If desired, remove the skin from the bell pepper.
Assemble the sandwich with warm vegetables or those that have cooled. I like to layer my sandwich with the following: garlic aioli, spinach, red tomato, eggplant, green tomato, yellow bell pepper, red tomato, fresh basil, garlic aioli. Nondairy or dairy cheese can be added on top of the basil.
Team any extra marinade with tofu or mushrooms in the refrigerator, plus some tamari and lemon juice for your next meal – whether it be kabobs, grilled or baked.
No accompaniment required besides a good appetite.
What do you think? Amazingly delicious version of a roasted vegetable sandwich, yes? Of course yes! And what do you think about having guest bloggers? Should I try to coerce, erm, entice more bloggers to contribute? Tell me what you think because I live to serve. Well, actually, I live to be served, but why quibble?
Last chance to win!
What? You still didn't enter the contest? Well hurry up and do so because today is your last chance to win!