Roasted Vegetable Sandwich with Chickpea Spread

taylormac posted this Main dish over 3 years ago.

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Before you begin

Prep time: 15 minutes
Cook time: 35 minutes at 425*F
Yields: Serves 4-6

Additional information:
If you'd like, you can make one huge sub-like sandwich, wrap it up and then refridgerate it to be cut and served later. This sandwich is so good, low-fat and versatile that it can be eaten for lunch or dinner and be taken anywhere! (Tip: Don't try to make the chickpea spread in a blender- we tried and it won't work too well. You really need a food processor for this one.)

Ingredients

  • 1/2 lb italian eggplant, cut lengthwise into slices
  • 1/2 lb zucchini, cut lengthwise into slices
  • 2 orange, yellow, or red bell peppers cut crosswise into rings
  • 2 red onions, cut into rings
  • 6 tbsp extra virgin olive oil
  • salt and freshly ground pepper to taste
  • 2 unpeeled garlic cloves
  • 1 15 oz can chickpeas, rinsed and drained
  • 2 tbsp lemon juice
  • 1 loaf italian bread
  • parsley
  • Munster cheese, sliced thickly

  • (optional: portobello mushroom can also be added if you wish- slice it thinly and saute separatly in a pan with oil then toss with vegetables before putting them on the loaf.)

Directions

  1. Preheat oven to 425*F. Distribute eggplant, zucchini, peppers and onions evenly on two sheet pans. Drizzle each with 2 tbsp oil and season with salt and freshly ground pepper. Wrap garlic cloves (unpeeled) tightly in a piece of aluminum foil and place in the middle of one of the sheet pans.

  2. Roast the vegetables and garlic, turning occasionally, for 35 minutes. Carefully unwrap garlic and let the vegetables cool to room temperature.

  3. Squeeze the garlic from it's skin into a food processor. Add chickpeas, remaining 2 tbsp oil and lemon juice. Pulse until a coarse paste forms. Transfer to a bowl and season with salt and pepper.

  4. Cut the italian bread in half lengthwise and smooth the chickpea spread across the bottom piece. Layer evenly with vegetables, then top with parsley, cheese and other half of bread.

  5. Then, either A) Slice into sandwiches and serve hot, or B) wrap tightly in plastic and refridgerate before serving.