Roasted Vegetable Sandwiches with Zesty White Bean Spread
This recipe was the cover recipe for the March/April 2013 issue of Vegetarian Times Magazine. This recipe is also our second installment of Sandwich Wednesday, check back next week for another great recipe!
Other Sandwich Wednesday Recipes: Egg Breakfast Wrap.
-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
-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
|Coat the sliced vegetables in oil and add seasoning to them.|
|Roast for 30-40 minutes at 375.|
To make Bean Spread: Heat oil in small skillet and add the garlic, cook 30 seconds or until translucent and fragrant. Then add cannellini beans, and coarsely mash. Stir in 3/4 cup water (if needed, ours didn't need any water), and cook 10 minutes, or until mixture is thick, like refried beans, stirring occasionally. Stir in lemon juice, and cool.
|To build a sandwich, spread the bean spread on bread of your choice, add as may vegetables as desired and enjoy.|
Truthfully, I didn't love this recipe. I normally love cannellini beans, but thought that the spread didn't add much to this recipe. The roasted vegetables were good, but I would have preferred them as a side dish, not on this sandwich.