Oh do we love sandwiches! We actually don't eat sandwiches often so we find them to be quite a treat which is kind of counterintuitive for most people who eat them everyday. After making a batch of pesto (link to our recipe) the other day, we decided to put it to use in a veggie sandwich. We also had a cauliflower laying around so we put it to use as well! This was a freaking delicious and filling sandwich, let us tell you. WOW! So flavourful and complex - it was a treat for our eyes, noses, and most importantly tasetbuds!! Make use of the last of your local, seasonal veggies and make this sammy!!!
Vegan Roasted Vegetable and Pesto Sandwiches featuring Cauliflower Steaks
Ingredients: 1 head cauliflower (seasonings of your choosing - we used a Club House Pepper and Garlic one) 2 zucchini1 red pepper
1 tomato
some eggplant (we used some fried eggplant parmesan > from here)
1 sweet onion Homemade pesto (link to our recipe) Yummy white rolls (or whole wheat, of course)
Directions: 1.Heat oven to 400 degrees F. Cut the cauliflower lengthwise, including the stalk, into 1 inch slices. Place on baking sheet and drizzle with evoo and salt and seasonings. 2. Cut all other veggies length-wise and place on baking sheet; drizzle with evoo (you might need a separate sheet for this unless you have a mega huge sheet LOL). 3. Roast veggies for 25 minutes, or until they are lightly browned; make sure the cauliflower steaks’ stems are easily pierced with a fork. 4. Assemble sandwiches by spreading on some pesto and layering on the veggies! Stuff your face!
