A new friend gave me a copy of Vegetarian Times. In it I found this great sandwich recipe. It looks seemingly predictable, roasted peppers, zucchini, and asparagus. Kind of boring right? On the contrary! It has this fantastic white bean spread on it. It makes the entire sandwich pop. I am really thankful that I made extra of this new condiment.
Roasted Vegetable Sandwich
adapted from Vegetarian Times May/June 2010
1 small zucchini, sliced into thin wedges
10 asparagus spears
1/2 red bell pepper, sliced
2 TBS of olive oil
1 14oz can of white beans, drained and rinsed
2 cloves of garlic
1 TBS of red chili sauce
a few slices of red onion
10 fresh Basil leaves
1/2 baguette, toasted and sliced
Preheat the oven to 400degrees. Toss the zucchini, asparagus, bell pepper, and garlic in the olive with a bit of salt and pepper. Cook for 15 minutes. In a medium bowl, combine the beans, garlic, and red chili sauce. With a pastry blender, mash the bean spread until smooth. Spread about 1/2 cup of the bean mixture over one side of the baguette. Add the basil leaves and red onion. Then top with the asparagus, zucchini, and peppers. Slice in half to share. Enjoy!