Joy of vegetables - the no-skillet sandwich

You know what I really like about the oven? It does all the work for you! No standing over the pot for hours stirring or waiting to see if it is done. Pop in the stuff that you need cooked, set the timer for the approriate cooking time and then indulge yourself in a book or your favorite show. When done, it lets out a beep and you can take out a perfectly delightful meal!

Now, I wanted to have vegetable sandwich. All I had at home was zucchini and tomato; not the most thrilling sandwich ingredients. But, then I had a thought. I like slow roasted tomatoes; they are just wonderfully succulent and the sweetness of the tomatoes is ever so slightly accentuated. Wouldn't it be great to use roasted tomato instead of plain slices in a sandwich, as I usually do?! And while I am using the oven anyway, I might as well, roast the zucchini instead of sauteeing.

Ah! No real cooking for me to do. Perfect! Besides, roasting and baking are much slower cooking processes that actually brings out the flavors of the vegetables (and meats). So, it is all for the best, after all!

For extra flavor, I added a dash of aged balsamic vinegar over the tomatoes. As the tomato cooks, the vinegar reduces and adds extra sweetness to the vegetable. And, as for the zucchini, it got a bit of added zing from lemon zest.

To round off the sandwich, I made an easy bean spread that is also great as a dip. I actually made extra to snack with crackers, so I could stem my hunger till all the vegetables got done! Anyway, the spread is a take on hummus. I made it with small white beans instead of chickpeas and added extra flavorings. It also makes the sandwich more wholesome.



Roasted Vegetable Sandwich with Homemade Medittaranean Bean Spread

1 zucchini sliced thick
2 tomatoes halved lengthwise
zest of 1 lemon
2 tsp balsamic vinegar
1/2 tsp sugar
2 tsp lemon juice
2 T chopped parsley
1/4 cup canned cooked white beans rinsed (you can also use chickpeas)
1 clove of garlic chopped
1/8 cup olive oil + more for roasting
ciabatta or foccacia bread slices
goat cheese (optional)
salt and pepper to taste

Preheat oven to 450 degrees. Arrange all the vegetables in one layer on a baking sheet. Drizzle olive oil over the pieces and season the zucchini and tomatoes with salt and pepper. Sprinkle 1 tsp of lemon zest over the zucchini slices. Add a dash of balsamic vinegar and sprinkle the sugar over the tomato slices. Place the tray in the oven. After about 15 minutes, check on the zucchini slices. If they are soft, remove to a bowl and cool. Rearrange the tomato slices on the sheet and continue baking for another 40 minutes till the tomatoes start caramelizing. Remove and cool.

Meanwhile, pulse the beans, parsley, garlic, lemon juice and remaining lemon zest to make a fine paste. Add the olive oil and continue pulsing untill incorporated. Season with salt and pepper.

To assemble the sandwich, generously spread both sides of bread with the bean spread. Arrange the zucchini slices on one of the bread slices and then top off with roasted tomatoes. If using goat cheese, sprinkle chunks of it over the slices. Cover with the other bread slice and enjoy!