Vegan Bites: Roasted Veggie Sandwich (Tapanade & Pesto)

j

 

Roasted veggie sandwiches take me back to days in Shanghai, just before my first baby arrived, big bellied and happy to have a healthy place to go for my monster appetite! (Shanghai Urban Soup Kitchen, thank you for the memories!)

 

Roasted Veggie Sandwich

~garden pesto (see: below) or olive tapanade

~eggplant

~zuchini

~peppers

~sweet potato (or squash, or both)

~fresh or dried herbs (basil, oregano, dill, thyme)

~onion

~lettuce

~tomato

~hearty sourdough seed bread

Slice your veggies wafer thin and toss in oil, s & p and fresh/dried herbs.

Roast on high heat in the oven until golden. Cool and set aside.

Layer your sandwich with pesto/tapanade, lettuce, tomato, onion and roasted veggies.

Serve alongside soup & salad, a la Shanghai Urban Soup Kitchen.

 

Olive Tapanade

~2.5 c olives

~2T sundried tomato

~1cloves garlic

~1T oregano

~4T cilantro

~1T basil

~1T lemon juice

~1/4c olive oil

~black pepper

Pulse lightly to blend.

Garden Pesto

~1 clove garlic

~1/4-1/2c avocado/sunflower oil

~1/2 t salt

~1/2 lemon, juiced

Blend well.

~1c cilantro

~2c each arugula, spinach

Pulse lightly.