Roasted Vegetable Sandwiches with Creamy Chimichurri Spread
Ingredients
The vegetables
-
1
medium
red pepper
-
2
large
portabella mushrooms
-
1
large
zucchini
-
1
medium
red onion
-
2
tablespoons
grapeseed oil
-
to taste
salt
-
to taste
pepper
The chimichurri spread
-
6
ounces
firm silken tofu
-
½
cup
flat-leaf parsley leaves
-
3
tablespoons
red wine vinegar
-
⅛
cup
cilantro leaves
-
1
clove
garlic
-
¼
teaspoon
ground cumin
-
pinch
crushed red pepper flakes
The sandwich
Instructions
- Preheat the oven to 400ºF and line a baking sheet with foil or parchment paper.
- Combine all of the vegetables in a bowl and drizzle with grapeseed oil, then toss to coat.
- Transfer the vegetables to the baking sheet, ensuring they don't overlap, and roast for about 25 minutes until tender and browned.
- While the vegetables roast, make the chimichurri spread by blending the silken tofu, parsley, vinegar, cilantro, garlic, cumin, and red pepper flakes until smooth, seasoning with salt to taste.
- Spread the chimichurri on both sides of the baguette, layer the roasted vegetables inside, and cut the baguette into 4 sandwiches.
Nutrition Facts (estimated)
Servings
4
Calories
299
Total fat
11g
Total carbohydrates
41g
Total protein
10g
Sodium
401mg
Cholesterol
0mg
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