I’m going to breeze right on pass the fact I haven’t posted in a month, because I’m guessing this summer has got you perusing the web a little less, and watching 9pm sunsets coated in bug repellant a little more.
Last week it hit me that in-between slewing recipes at work most days, and prepping big bowls of couscous for cottage potlucks- I rarely feel like putting together a meal on the weeknights.
Theres been a lot more of “hey Peter, I can’t possibly consider the grocery store today, so it is absolutely vital we go out and enjoy the sunshine”. Which basically means tacos on tacos, with a chance of margarita.
When I DO cook in the summer, it’s had better be quick, satisfying and grill-friendly; ready to be served to a hungry crowd on a scorching day.
—> Kinda like this rainbow veggie sandwich thats dripping with hummus, and an addictive homemade olive tapenade!
DIJON-BALSAMIC GRILLED VEGGIES:
Give this number an umami punch and summery feel. Absolutely feel free to roast these beauties if you are grill-less, just set aside a bit for time for them to char up.
MIXED OLIVE TAPENADE
Sounds fancy but takes less than 5 minutes to pulse up. Sprinkle in your favourite fresh herbs and a hint of fresh lemon and it’l take your sandy to new heights.
Provides that creamy, cheesy feel that I don’t like my vegan sandwiches to go without. Make your own or buy a tub, just slather it on thick!
Your next BBQ or picnic is begging for these balsamic-soaked veggies. Whoever said meatless grilling is dull can take it up with these ‘wiches!
Enjoy, friends! Tag me on insta if you give them a try @EarthandOven
Veggies can be grilled the night ahead. If serving at a picnic, use hearty, crusty bread that doesn't give in to the moisture levels of this sandwich. Or better yet, bring all of the ingredients separately and have guests make their own sandwich.
- 1 green zucchini, sliced thinly into strips
- 1 orange, yellow OR red bell pepper, cut into 1 inch strips
- 1/2 red onion, sliced into thick rounds
- 1 tbsp balsamic vinegar
- 1 tsp dijon mustard
- 1 tbsp olive oil
- salt and pepper
- 1/2 cup mixed black and green olives (whatever are your favourites), pitted
- 1 clove of garlic, roughly chopped
- juice from 1/4 of a lemon
- few sprigs of your favourite fresh herbs (I loved basil and parsley)
- 1 tsp capers (optional but yum)
- salt and pepper
- 2 small crusty baguettes, or other good bread
- A good slathering of hummus
- Arugala, or other dark leafy (optional)
- A sprinkle of nut/goat cheese/feta (totally optional but recommended)
- In a large bowl, add the cut vegetables, balsamic vinegar, dijon mustard, olive oil, salt and pepper. Toss to coat and set aside.
- In a small food processor: add the olives, garlic, capers and fresh herbs. Pulse 10-15 times until finely chopped but not a paste. Drizzle in the olive oil and lemon juice and season with salt and pepper (if desired) Taste and add more acidity if you like. Set aside while you grill the vegetables.
- Preheat the grill to medium high and oil the grates. Add the vegetables to the grill and cook for 6-8 min, until softened and charred in parts.When the vegetables are almost cooked, add your buns/bread to the grill and cook for 2-3 minute, until toasted and gently charred.
- Put together your sandwiches: Layer a good amount of hummus on the top cut side of the sandwich.Spread the olive tapenade on the bottom of the sandwich and layer with your grilled vegetables. Close and stuff your face!