nutritional information

Per Sandwich:

  • Calories: 378
  • Protein: 15 g
  • Total Fat: 10 g
  • Saturated Fat: 1 g
  • Carbohydrates: 65 g
  • Cholesterol: 0 mg
  • Sodium: 830 mg
  • Fiber: 20 g
  • Sugar: 13 g
Vegan

Roasted Vegetable Sandwiches with Zesty White Bean Spread

Roasted Vegetable Sandwiches with Zesty White Bean Spread

Serves 4

To show how easy it is to adapt Mark Bittman’s concepts and recipes, we used his blueprint for a VB6 sandwich (bread + a smear + vegetables) to create this one. The cumin and coriander used to season the vegetables are common spices in a number of global cuisines, so you can take the improvisation even further and add a dollop of salsa for Mexican flair, a spoonful of chutney for an Indian twist, a dab of harissa for Moroccan flavor, etc.
Roasted Vegetables
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. kosher salt or sea salt
  • ½ tsp. coarsely ground black pepper
  • 2 large zucchini, cut diagonally into ½-inch-thick slices (1 ½ lb.)
  • 2 medium red and/or yellow bell peppers, seeded, cored, and cut into eighths
  • 3 small onions, cut into eighths
  • 2 Tbs. olive oil
Bean Spread
  • 1 tsp. olive oil
  • 2 cloves garlic, minced (2 tsp.)
  • 1 ½ cups cooked or 15-oz. can cannellini beans, rinsed and drained
  • 1 Tbs. lemon or lime juice

1. To make Roasted Vegetables: Preheat oven to 375°F. Stir together cumin, coriander, salt, and pepper in small bowl. Set aside.

2. Toss together zucchini, bell peppers, onions, and oil in large bowl. Add cumin mixture, and toss to coat.

3. Divide vegetables between 2 baking sheets, and roast 30 to 45 minutes, or until tender and golden brown, turning vegetables once or twice and rotating baking sheets from top to bottom. Cool.

4. To make Bean Spread: Heat oil in small skillet over medium heat. Add garlic, and cook 30 seconds to 2 minutes, or until translucent and fragrant. Add beans, and coarsely mash. Stir in 3/4 cup water, and cook 10 minutes, or until mixture is consistency of refried beans, stirring occasionally. Stir in lemon juice, and cool.

5. To assemble Sandwiches: Spread 2 Tbs. Bean Spread on each bread slice. Top 4 bread slices with 1 cup Roasted Vegetables, 2 or 3 tomato slices, and 1/2 cup arugula. Place remaining 4 bread slices on top. Cut in half to serve.

April/May 2013 p.69

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comments

Mmmmm my kinda sándwich. Looks delicious!

Michele - 2014-04-11 21:05:14

Veg sandwich

Chrissy - 2014-04-11 09:33:03

I made this today for mine and hubby's lunch! It was really delicious and my Omni hubby loved it!

Denise Andrews - 2013-06-06 16:49:02

Where is all the sodium coming from? There shouldn't be that much, especially rinsing the beans. This sounds great, but the sodium content is way too high.

Robin - 2013-05-24 13:28:10

I made these last night. We loved the abundance of vegetables! The spread was simple and delicious. Put it on everything!

Lisa - 2013-04-26 17:03:52

This was really good and filling. I really like the bean dip; I did add a little more garlic than what it called for.

Natalia - 2013-04-25 22:14:20

I made these for dinner tonight for our group of omnivores. They were a huge hit. Thanks for the recipe!

Lisa - 2013-04-24 04:04:46

Made this last night with an addition of roasted eggplant and switched out garbanzo for white beans. Will make again with other variations on veggies, beans, and bread. Very versatile!

Maureen Wilson - 2013-04-23 00:55:35