Roasted Vegetable Sandwich
Yet another recipe from 'The Complete Cooking Light Cookbook' circa 2001. This recipe was on the same page as the falafel sandwiches from last week. I tweaked it a bit to use up veggies we had on hand. For my version I roasted sweet potato, red onion, kale, mushrooms, canned tomatoes, and a little bit of jalapeno for some bite. Once the veggies were roasted, I piled them on a french baguette, wrapped the whole thing in foil, and baked at 350 degrees for 15 min. Prior to baking the sandwich I also added some shredded parmesan cheese and made the spread they suggested with yogurt, dijon mustard, roasted garlic and balsamic vinegar to brush on the bread. The most exciting part of this process was that I made my own French baguette.
Homemade Baguette
It wasn't difficult, but it was time consuming. I found my recipe here, along with some great tips and tricks. This was a fun project and a tasty meal.
2 comments:
Wow!! Awesome bread! What a fun project! (Lots of exclamation!!)
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