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.

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

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.


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