Here are the makings of a veggie sandwich I threw together last week:
-Whole Grain bread: I like the Seeduction loaf at Whole Foods-Whole Grain or Stone Ground Mustard: Thinly spread on both slices of bread
-Roasted Veggies: I used 1 zucchini and 1 yellow squash, cut in half and then sliced lengthwise and a small potato in thin slices. If I have a red bell pepper, I love to throw that in as well. Sprinkle with some black pepper, a little cayenne pepper or crushed red pepper (depending on your spicy tolerance), a generous portion of freshly minced garlic and a couple of slices of onion (just for flavor). And here's the key to making it more healthy: instead of using salt and oil, toss the veggies with some tamari (a low sodium version of soy sauce). Roast at about 400-425 for 20-30 minutes. You want the veggies to be tender but not mushy.
-Hummus: We like the flavors with peppers mixed in. I find the spiciness of the peppers is a great balance for the smoothness of the chickpeas. This week's flavor of choice was Green Chile.
-Avocado slices: A must. And don't be stingy. If the avocado is small, use half of one per sandwich, it it's large use about 1/4 per sandwich.
-A leafy green veggie. On this particular day I used Romaine. Depending on what we have, I like to use spinach, chard, or even kale.
Pile it all together and you'll have a better veggie sandwich than lots of restaurants.
The finished product:
I make delicious grilled veggie sandwiches with very simple ingredients. I slice, brush with olive oil, and grill eggplant, zucchini, and portabella mushrooms. then I stack them up on focaccia sliced horizontally and grilled 'til toasty. Sometimes I add cheese, and usually a little salt and pepper, but that's it! It's AWESOME every time. And I don't even use a real grill: I just have a cast-iron grill pan I use on the stove-top.
ReplyDeleteSomeone should let the restaurants know that simple doesn't have to mean bland!