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.)
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.
Roast the vegetables and garlic, turning occasionally, for 35 minutes. Carefully unwrap garlic and let the vegetables cool to room temperature.
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.
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.
Then, either A) Slice into sandwiches and serve hot, or B) wrap tightly in plastic and refridgerate before serving.
douglas says...
This was a great sandwich, I loved it. I would perhaps suggest leaving off the cheese, or using fresh mozzarella instead. I also used french bread instead of italian (store was out of it) and I recommend this if you are storing it for a long time. French bread is thicker and I don't think will absorb as much of the left over veggie moisture while in storage.
Posted on June 23, 2009 10:22PM · Report this