Roasted Vegetable Sandwiches with
Creamy White Bean Spread
originally from Vegan on the Cheap by Robin Robertson
Makes 4 servings
Ingredients:
• 1 large red onion, cut into
1/4-inch slices (optional)
• 1 portobello mushroom cap, lightly
rinsed, patted dry, and cut into 1/4-inch strips
• 2 medium zucchini, cut into
1/4-inch slices
• 1 tablespoons olive oil, plus more
for roasting vegetables
• Salt and black pepper
• 2 garlic cloves, minced
• 1 and ½ cups cooked or (15.5
ounce) can cannellini beans, drained and rinsed
• 1 and 1/2 - 2 tablespoons sherry vinegar (We thought 2 tablespoons was a little strong)
• ½ teaspoon crushed red pepper
• 2 tablespoons chopped fresh basil
or parsley (I used parsley)
• 8 (½ inch thick) slices Italian
bread, toasted (we got our from the Whole Food bakery)
Directions:
- Preheat oven to 425 degrees F. Lightly oil a baking sheet (I used parchment paper). Arrange the onion (if using), mushroom and zucchini on the baking sheet (If it looks like a lot that is normal, the vegetables will shrink as they cook). Drizzle with oil and season with salt and pepper to taste. Roast until tender and slightly browned on the edges, turning once, about 20 minutes.
- Heat the remaining tablespoon of oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the beans, vinegar, crushed red pepper, and parsley (or basil). Season with salt and pepper to taste, and cook for 3 minutes to blend the flavors. Transfer the bean mixture to a food processor and process until smooth.
- To serve, spread the bean mixture evenly on each slice of toasted bread and top with some of the roasted vegetables. Arrange on plates, allowing 2 slices of bread per person.
