It’s the end of summer. That means harvest is in full swing and you can get just about any fresh veggie you can imagine. We wanted to cook up a recipe that used them all! Well, at least a lot of them… and it’s flexible, so you can use whatever you have growing in your garden or what’s available at the local Farmer’s Market.
This giant sandwich comes together in three steps, each one easier than the last. First, chop up a bunch of flavorful, seasonal veggies and roast them to sweetness in the oven. While that’s happening, blend up the bean-based sandwich spread then toss together a simple kale salad to add crunch to your hoagie.
As written, this recipe is vegan and can easily be gluten-free, depending upon the loaf/bread you use. It serves four to six as a main course and includes everything you need – carbs, protein, veggies and -heart healthy fats. Need a source for gluten-free loaves? We like our local Maryland vegan/gluten-free bakery at One Dish Cuisine. Place like this are popping up all over and have great GF options. Grocers and natural food stores also carry GF/vegan breads from Ener-G and Schar.
- 1 bell peppers, any color, seeded and chopped
- 1/2 red onion, peeled and cut into wedges
- 2 portobello mushrooms, stemmed and sliced
- 1 small Japanese eggplant, sliced
- 1 small zucchini, sliced
- 1 small summer squash, sliced
- 2 whole cloves garlic, crushed
- 1/2 cup whole, pitted olives
- 1 Tbs. olive oil (optional, you can use water or veggie broth)
- salt and pepper, to taste
- 1 14-oz. can white beans, such as cannelli, drained and rinsed
- 2 cloves garlic
- 1 tsp. dried dill (or 2 tsp. fresh)
- 1/2 tsp. ground coriander
- juice of one lemon
- 1 Tbs. water, as needed to thin
- salt and pepper, to taste
- 2 cups kale, stemmed and chopped
- 1 carrot, grated
- 1 Tbs. apple cider vinegar
- 1 Tbs. water
- 1 tsp. olive oil (optional, you can use more water)
- 1 tsp. garlic powder
- 1 large baguette, unsliced
- Preheat oven to 375.
- Combine sliced peppers, onions, mushrooms, sliced eggplant, zucchini, squash, whole garlic, whole olives and salt/pepper and olive oil in a large roasting pan.
- Toss to combine by hand and bake, uncovered, for 25 -35 minutes, until veggies are cooked but not soggy. Stir once during baking.
- To make White Bean Spread, combine white beans, garlic, dill, coriander, lemon juice, water and salt/pepper in a food processor or powerful blender. Process until very smooth. Add more water if needed to make into a thin sandwich spread, like the texture of mayo. Set aside when done. This can be made ahead and stored in fridge until ready to assemble sandwich.
- For the Kale Salad Base, combine chopped kale, grated carrots, apple cider vinegar, water, olive oil and garlic powder in a large mixing bowl. By hand, toss and massage for several minutes, to soften kale and coat all leaves with dressing.
- To assemble the sandwich, cut off the top of the bread and scoop out the middle of the baguette, creating a long "bread bowl" like is sometimes used for dips and thick stews. Smear the inside with lots of White Bean Spread, then spread the Kale Salad Base across the bottom. Finally, add the roasted veggies on top. If you want to use the top of the bread, smear the underside with more White Bean Spread and top the sandwich. Cut off pieces as desired.
- There is a lot of room for creativity with this sandwich. You can serve the same items in pitas, gluten-free wraps or on traditional individual hoagie rolls or sandwich rolls. All three recipes can be served by themselves, too. The Kale Salad stands up as a simple side or stuffed on a hummus wrap. You can dip carrots and snap peas into the White Bean Spread - just make it thicker by leaving out the water. Roasted Veggies are perfect for any lunch or dinner; toss in a few walnuts and some springs of rosemary for an elegant, effortless centerpiece dish at your next late summer supper. And for the roasted veggies, use what you have in your garden or at the Farmer's Market.
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