Roasted Vegetable Sandwich
This doesn't really require a recipe - just slice up some summer veggies and toss in a bowl with a good drizzle of olive oil, salt, pepper and fresh herbs. For this one, I used eggplant and zucchini cut into 1/4 inch thick slices, red pepper cut into strips 1/4 inch thick, and carrots sliced even thinner. After coating veggies with oil and seasoning, roast in a hot oven (450F/230C) for 20-25 minutes - flipping them over after 10 minutes.
I found multigrain flat bread "buns" at the grocery store and I heart them. Stuff like this isn't so easy to find around here so if you're looking for it, the brand is Oroweat and they're called Flats. I found them at Coto.
Serve veggies on a bun with hummus or Dijon mustard. Add a slice of cheese if you're feeling it.
(adapted from Post Punk Kitchen)
- 2 large Russet potatoes
- 1 teaspoon mild curry powder
- 1/4 teaspoon salt
- 1 large clove garlic, finely diced
- Drizzle of olive oil to coat
Bring a large pot of salted water to boil and preheat oven to 425F/220C. Slice potatoes about 1/4 inch thick and boil for 3 minutes. Immediately remove to an ice bath. When cool, lay out on a towel in a single layer to dry and blot the tops with a paper towel - a little moisture is okay. Combine potatoes, curry powder, salt, garlic and a drizzle of oil in a bowl and toss until coated. Place fries in a single layer on a non-stick or greased baking sheet. Bake for 8 to 12 minutes on each side until golden brown.
If you're baking the veggies and the fries at the same time, you may need to add a few minutes to the cooking times.