Categories: Entrees, Sandwiches
This recipe to me is summer in a sandwich. We hit the farmers market almost every weekend and bring home whatever beautiful, fresh vegetables that catch our eye. When summer is in full swing, it's almost a challenge to edit and not bring home an entire car full of squashes, eggplants, corn, peppers, tomatoes, etc. Plus you add in all the bunches of herbs, and I am in heaven. There is also an organic baker that often comes with his artisan vegan baguettes and breads. We always end up buying too much though... So what to do with all of this? Make a freaking amazing vegan sandwich silly! This sandwich has truly become a family staple in the summer. It can vary week-to-week on what vegetables it contains, but the premise is always the same: the freshest veggies, marinated and grilled, piled on top of a baguette that has been smothered with garlicky goodness. Even the bread gets a brief stint on the grill to make it warm and crunchy... are you drooling yet? FYI You can't really go wrong with the veggies in this, just use what you love, what you have on hand, or use it as an excuse to go to the farmers market 🙂 Peace!
- 2 tsp garlic, minced
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp agave syrup, I used light
- 1/4 cup Balsamic vinegar
- 1/4 cup olive oil
- 1 baguette loaf, sliced in half lengthwise
- 2 tsp garlic, minced
- 2 TBS Earth Balance Spread, melted
- 1/4 tsp Italian seasoning
Vegetables (Feel free to use whatever you like or have on hand):
- 1 or 2 baby eggplants, sliced lengthwise 1/4" thick
- 1 or 2 zucchini or summer squash, sliced lengthwise 1/4" thick
- 2 to 3 small sweet or spicy peppers, such as Hungarian, long hots, etc
- 1 or 2 small onions, peeled and ends removed
- 2 small tomatoes, sliced 1/4" thick
- 12 leaves of fresh basil
- salt and pepper to taste
Preheat grill to medium heat. While grill is preheating combine all marinade ingredients except the olive oil in a food processor. Pulse a few times, scraping down as needed, then turn processor on and drizzle in the olive oil until the marinade is emulsified or thickened slightly. Transfer to a bowl. Using a brush (I use a silicone one), coat all the vegetables you are using, except the tomatoes and basil, with the marinade.
For garlic bread, combine the garlic and Earth Balance, brush onto the cut sides of the loaf. Then, using your fingers, sprinkle the Italian seasoning over the cut sides making sure to evenly distribute. Set aside.
Once grill is hot, place vegetables (except tomatoes and basil) on a single layer on the grill and grill a couple minutes each side, flipping to grill both sides. You want the vegetables to be slightly softened with good grill marks. We grill the onions and peppers whole, so they can take a bit longer than everything else. Transfer the veggies as they get done to a platter or cookie sheet. Once they are all grilled, set aside. Next add the garlic bread, cut sides down and grill for a couple minutes until they get nice grill marks, flip and grill other side for another minute or two. Remove from heat.
Next peel the skins off the peppers, remove stems and seeds and cut into 2-3 pieces lengthwise. Slice the grilled onions into 1/4" thick rounds. Now it's time to assemble the sandwich. I usually put the flattest veggies on the bottom, so that would be the eggplant strips, zucchini or squash. Create a single layer to cover the whole base of baguette. Keep layering the grilled veggies onto the sandwich. Then top with the tomatoes, fresh basil leaves, and salt and pepper. Put the top of the baguette on the sandwich and carefully slice into 3-4 large sections, I usually involve my elbows to help keep the sandwich together while cutting. Serves 3-4 people.