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Open-Faced Roasted Veggie Sandwiches |
Ingredients (use vegan versions):
- mushrooms, sliced
- zucchini or summer sqush, young, sliced into coins
- tomato, sliced
- marinade: balsamic vinegar, tamari sauce, vegan maple syrup
- non-sweet whole grain vegan bread (I used spelt bread)
Directions:
Marinate the mushrooms long enough to coat, and remove with a slotted
spoon. Do the same with the squash, keep separate. Assemble six
slices of vegan bread on a large baking sheet. Place mushroom slices on
each slice of vegan bread, if you cover the whole slice of bread there is
less chance of the crust ends burning. But if you let a little crust
poke through, it might get nice and crisp. I only had one layer of
'shrooms, but think several layers might do. Then layer the summer
squash over the 'shrooms.
Place in 350 F oven and roast for 5 minutes or so. Remove from oven
and lay on the tomato slices. Stick this in broiler for a few
minutes. Serve hot. (note if you pour any marinade over the vegan bread,
you run the risk of the sandwiches falling apart, so DON'T DO IT).
Proportions in marinade are up to you, I used 2 parts balsamic, 1 part
tamari and 1/2 part maple syrup -- and that was too tart. I would
also reccomend a salt water solution, or 1 part balsamic, 1 part
tamari, and 1 part maple syrup. The main advantage to the vegan bread is it
means no cleanup mess for the chef!
Serves:
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