When I was a caterer, one of my chefs whipped up these succulent vegetables for her own lunch, and they tasted so good that I immediately included them on the menu in a sandwich. They are a wonderful option for vegetarians and perfect for a road trip, sack lunch, or picnic, in which case you should allow the vegetables to cool prior to assembling.
Olive Oil–Cured Summer Vegetable Sandwiches
1 medium zucchini, halved lengthwise, sliced on an angle into half-moons (about 2 cups, or 240 g)
1 medium yellow squash, halved lengthwise, sliced on an angle into half-moons (about 2½ cups, or 300 g)
1 (8-ounce, or 225 g) package cremini (baby bella) mushrooms, quartered (about 2½ cups)
1½ cups (225 g) halved cherry tomatoes
½ red onion, sliced into rings
2 tablespoons (28 ml) sherry vinegar (or balsamic)
1 tablespoon (15 g) Dijon mustard
1 teaspoon (7 g) honey
1 teaspoon (2 g) dried Italian herb seasoning
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons (28 ml) extra-virgin olive oil
¾ cup (185 g) hummus (original, olive, roasted red pepper, or garlic flavor)
4 medium oblong sandwich rolls, slit horizontally (whole-grain preferred)
4 sandwich-size slices reduced fat provolone or mozzarella cheese, cut in half
Preheat oven to 375°F (190°C, or gas mark 5) and line 2 large sheet pans with parchment paper or silicone baking mats.
Arrange vegetables in a single layer on the pans. In a small bowl, whisk vinegar, mustard, honey, Italian seasoning, salt, and pepper and drizzle in the oil, whisking to emulsify. Drizzle evenly on the vegetables and toss to coat. Bake until tender, about 25 minutes. Spread the insides of the buns with hummus. Layer the vegetables on top, finish with cheese, and top with remaining bun halves. Cut sandwiches in half crosswise and enjoy immediately or wrap tightly and chill until ready to eat, within 1 day.
Before opting for enticingly exotic-sounding olive oils from a distant country, explore the options available
near you. Olives tend to grow well in regions where wine grapes thrive.
Try toasting the buns before assembling for added flavor and texture if you will be enjoying them immediately.
Total Prep and Cook Time: 45 minutes • Yield: 4 servings, 1 sandwich each (with ¾ cup [app rox. 135 g] vegetables)
Per serving: 466 calories; 18 g total fat; 5 g saturated fat; 23 g protein; 55 g carbohydrate; 11 g dietary fiber; 15 mg cholesterol.
*Recipe and image courtesy of Michelle Dudash, RD and Author, Clean Eating for Busy Families.*