GARDEN VEGETABLE SANDWICH
This is a very simple vegetable sandwich that's perfect for breakfast, or as a healthy snack at any other time of the day. Since the ingredients are so basic and readily available, it's immensely convenient for an energy booster anytime, anywhere! Besdies, it's quite a treat to the taste-buds as well :-)
Provided by Anu_N
Categories Breakfast
Time 5m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, mix the chopped tomato, grated cabbage, carrot, cheese and tomato ketchup together, along with salt.
- Cover one slice of bread with this vegetable mixture and season it with pepper.
- Now put the other slice of bread on top of the vegetable-covered one, and your sandwich is ready to eat!
- You can also grill this sandwich if you like, or top it with some more grated cheese and pop it in the oven for about 5-10 minutes at 350 C.
GRILLED VEGETABLE PANINI
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper. Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side. Cool completely.
- Cut each baguette into 6 pieces. Working with one baguette piece at a time, slice in half and spread both sides with the pesto. Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper. Sprinkle with salt and pepper. Place top half of baguette on top and continue with remaining baguette. (The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.)
- 2 cups fresh basil leaves
- 1/4 cup toasted pine nuts
- 2 garlic cloves, peeled
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup (about) extra-virgin olive oil
- 1/2 cup grated Parmesan
- In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese. Season the pesto with more salt and pepper, to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)
- Yield: 1 cup
- Prep Time: 10 minutes
GARDEN SPREAD FINGER SANDWICHES
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h15m
Yield 12 to 16 finger sandwiches
Number Of Ingredients 10
Steps:
- Combine the cream cheese with the red onion, chives, dill, green onions, carrot, celery and garlic in the bowl of a food processor. Pulse until mixed together and the spread reaches the consistency you want.
- On 4 slices of bread, top one side of each with 2 tablespoons of the mixture. Top each with another slice of bread. Spread the tops of the second round of bread slices with 2 tablespoons more of the garden spread, then top with the remaining bread slices. Wrap the sandwiches and refrigerate for 1 hour.
- When ready to serve, cut off the crusts, then cut each sandwich into 3 even fingers or 4 triangles.
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GARDEN VEGETABLE SANDWICH WITH HERBED GOAT CHEESE
From theroastedroot.net
Reviews 9Category LunchCuisine AmericanTotal Time 50 mins
- In a small bowl, mix together all of the ingredients for the herbed goat cheese. refrigerate until ready to use.
- Steam a small sweet potato until cooked through, about 30 minutes, or until very soft when poked with a fork. Allow sweet potato to cool before peeling it and mashing it.
- Toast sandwich bread in a toaster or toaster oven. Spread desired amount of herbed goat cheese on all four pieces or bread (Note: save remaining goat cheese for future sandwiches or appetizers).
- Layer two of the pieces of bread with mashed sweet potato, cucumber, shredded carrot, strawberries, and sunflower greens. Serve and enjoy.
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