The winner of this month’s Vegan and Vegetarian contest is not a vegan recipe, but it could easily be made so with nondairy cheese and margarine. The flavors of the Mediterranean come through in these hearty sandwiches with nary a shred of meat.
2 medium zucchini
1 large red onion
1 medium eggplant
1/4 cup olive oil
4 ciabatta rolls
4 ounces mozzarella cheese, sliced
Fresh-grated Parmesan or Romano cheese to taste
Butter or margarine for bread
4 tablespoons basil pesto
Baby arugula (optional)
- Slice each zucchini lengthwise into four planks. Slice onion into about 1/8-inch rounds. Peel and slice eggplant into 1/4-inch rounds.
- Preheat the oven to 425 degrees. Spread the olive oil on a rimmed baking sheet. Heat the sheet until the oil starts to smoke.
- Using tongs, lay the sliced vegetables on the sheet, turning to coat both sides with the olive oil, and roast in the oven until soft and lightly browned.
- As vegetables are roasting, split the ciabatta rolls and butter them lightly. When the vegetables are done, remove them to a platter and cover with a clean towel. Place the rolls butter-side down on the hot sheet, returning it to the oven for a moment to toast.
- After the rolls are toasted, flip them over and layer each half with the sliced mozzarella, returning to the oven to melt. When the cheese is soft and melted, remove from oven and garnish each half with a tablespoon of pesto and a sprinkle of Parmesan or Romano.
- Layer the vegetables as you wish. Top with arugula (if desired) and the other ciabatta half and press firmly.
Servings: 4. Serving size: 1 sandwich. Per serving: 503 calories, 16.7 g protein, 25.7 g fat, 48.5 g carbohydrates, 7.4 g dietary fiber, 749 mg sodium, 11 g sugars
Eric Ketzel | Pedernales EC