Open-face Roasted Veggie Sandwich
Last night's yummy and filling dinner...
Date: 4/29/2006 11:38:50 PM ( 14 y ) ... viewed 2254 times
I was really craving something rich and filling the other night, so after a little thought I whipped together this yummy sandwich. It was so good I thought I'd share.
The bread is one Ezekiel 4:9 Sprouted Grain English Muffin cut in half and warmed
After slicing everything, I poured a tiny bit on olive oil in my hand and lightly rubbed the veggies. The onions went in a skillet on medium heat. After they browned slightly, I added a thinly sliced clove of garlic. The bell peppers and mushrooms went into a pan in the oven @ 350 degrees. After a few minutes I added a little bit of water to both the skillet and the pan to carmelize the veggies as well as a bit of salt-free Spike seasoning and a dash of sea salt. The onions and garlic were stirred frequently and the peppers were turned once.
While that was cooking I mixed some spring greens, cilantro, and grape tomato halves.
Once the green peppers were tender (but still with a little bite), I spread a thick layer of avocado mayo* over the muffins and stacked the warm veggies on each half. Then I put the greens and tomatoes on top. Yum!
*The avocado mayo recipe was just a variation of the many recipes that you can find online. Here's the way I do it.
1 1/2 avocados
1 clove of garlic
Juice from 1/2 a lemon
1 tsp Apple Cider Vinegar
A pinch of cayenne (I like a big pinch!)
1 tblsp olive oil
Put the avocado flesh in a cuisinart (you could use a regular blender) and turn it on high speed. While it's blending, add all the ingredients except for the olive oil. Once it seems fairly well mixed and smooth, slowly drizzle the oil in. Keep blending until it's perfectly smooth. It should last about a week in the fridge. It's tangy and zesty and goes well with just about everything I've tried it with.
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