Roasted Vegetable Sandwiches with Creamy Chimichurri Spread
May 26, 2017
1 medium red pepper, stemmed, seeded and sliced lengthwise
2 large portabella mushrooms, cut into 1/2-inch strips
1 large zucchini, halved and quartered
1 medium red onion, sliced into thick rounds
2 tablespoons grapeseed oil (or any high smoke point, neutral-flavored oil)
Salt and pepper to taste
6 ounces firm silken tofu
1/2 cup packed flat-leaf parsley leaves
3 tablespoons red wine vinegar
1/8 cup packed cilantro leaves
1 clove garlic
1/4 teaspoon ground cumin
Pinch of red pepper flakes
1 crusty baguette, halved
Preheat the oven to 400ºF and line a rimmed baking sheet with foil or parchment paper.
Combine all of the vegetables in a large bowl and drizzle with the grapeseed oil. Toss to coat, then transfer the vegetables onto the baking sheet, arranging them to make sure they don’t overlap.
Roast for about 25 minutes, or until the vegetables are tender and just beginning to brown.
While the vegetables are roasting, make the chimichurri spread. Combine the silken tofu, parsley, vinegar, cilantro, garlic, cumin and red pepper flakes in the smallest bowl of a food processor or blender. Process until completely smooth and season to taste with salt.
Spread the chimichurri onto both sides of the baguette. Layer the vegetables onto the bottom of the baguette, then place the other half of the baguette on top. Use a sharp knife to cut the baguette into 4 sandwiches and serve.