Since becoming a vegetarian, people keep asking me if I’m a) crazy & b) hungry. Well, the happy answer to both is… nope.
I think the biggest misconception of vegetarians is that we eat nothing but salad. I know this is what I thought before giving up meat. And since salads (and by salads I mean the iceberg lettuce variety) and I generally do not get along, this must absolutely not be the case. In fact, I find my new way of eating extremely varied and very exciting. I am constantly trying out new recipes and am loving my new-found energy — easily making it through a day without caffeinating… and I get up at 5 a.m., remember.
So ya, no it’s not for everyone. But if you did find yourself considering at least trying out Meatless Mondays, I strongly recommend this sandwich as a test.
Mmm… Roasted Red Pepper & Zuchini Sandwich
inspired from working at the wonderful Bridgehead
- 2 ciabatta buns
- 1/4 cup light cream cheese
- 2 zucchinis, 1 yellow & 1 green
- 1 red pepper
- 2 shallots, peeled & quartered
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- S & P
- parsley sprigs
- Turn oven to BROIL setting
- Place cleaned whole red pepper on a cookie sheet & broil until char marks appear on skin, turning as necessary for even broiling
- Put charred pepper in cooking dish with lid & allow it to steam for 15 minutes
- Peel off skin and then seed & section the pepper into 1/8s
- Slice zucchini into even slices, I use a mandolin (makes it super easy!)
- Place zucchini slices & shallot sections in a bowl and coat evenly with olive oil & vinegar
- Grill them on BBQ/Cuisinart Griddler or roast them on a parchment-lined cookie sheet in the oven set to 400F
- Halve & toast ciabatta buns until golden & crispy
- Spread cream cheese & top with roasted veggies
- S & P to taste
Note: If you’re looking at my pics and are trying to figure out what the green is… I tried leeks, but found they didn’t work very well since left in lengths they are hard to bite into. Shallots or sliced leeks would work better!