Gratifying Garlic and Oil Sauce pleases your pasta
I remember having garlic and oil sauce. A friend made it for me when I was about twenty years old. I fell in love instantly. It seemed too simple to be that rich in flavor and goodness.
It consisted of just two main ingredients, garlic, and oil. The problem is, I tried recreating it through the years and never got it right. I couldn’t figure out how I messed up a recipe with just two items.
Finally. It came together when I googled it and Ina Garten‘s recipe appeared in my search results. At last! Gratifying garlic and oil sauce, found!
Aglio E Olio e’ buonissimo!
So garlic and oil sauce is the English translation for the Italian Aglio e Olio. It is delicious! Finding Ina Garten’s recipe for this dish was transformative. It is in my regular rotation of meals now. It’s not because it’s simple. It’s not because it’s great when you’re out of food in your fridge. It’s because it tastes soooo good. Now that is why I choose to make it often. Thank you Ina and thank you Italy! And thank you Google!
Thirty years later… Garlic and Oil Sauce, perfected!
Finally, after thirty years, I have the secret ingredient that makes it all come together beautifully. A throw-away ingredient, no less! Are you ready for this? It’s the pasta cooking water, of all things. Who knew?
I had read about the benefits of adding a little pasta water to help bind sauces to pasta. But I didn’t know how much to add. I didn’t think to apply it to my ever-elusive quest to get the garlic and oil sauce to taste good. It’s amazing how that works!
Then to finish the dish, add a little parsley. Add a little vegan Parmesan. Voilà, a gratifying garlic and oil sauce for a pleasing pasta creation!
Gratifying Garlic and Oil Sauce also known as Aglio E Olio for its Italian roots is an incredibly easy and comforting pasta sauce that everyone should have in their recipe files.
1pound pasta (spaghetti, orichiette, papperdelle, etc.)
1/3cupolive oil
8-10largegarlic cloves, sliced thin
1/2teaspoonred pepper flakes
1/2cup fresh parsley
1/2cupvegan parmesan cheese
2 tablespoons salt plus 1 teaspoon for later
Instructions
Bring a large pot of water to a boil and add 2 tablespoons of salt to the boiling water. Cook pasta according to the directions on the box. * IMPORTANT*Before draining pasta, set aside 1 1/2 cups of the pasta cooking water. While the pasta is cooking, heat the oil in a large skillet. Add sliced garlic and cook for about 2 minutes until lightly golden brown, stirring often. Don't let it burn. Add red pepper flakes and cook for about 30 seconds more. Slowly add reserved cooking water to oil and garlic being careful as it tends to sizzle and splatter. Bring to a boil then reduce the heat to a simmer adding 1 teaspoon of salt. Cook for about 5 minutes to thicken a bit. Add the pasta then remove from heat. Add in the parsley and the vegan parmesan cheese. Serve warm.
Miraculous Minestrone Soup is a bowl full of good and wonderful things like vitamins, minerals, and a ton of good taste! You just can’t go wrong with soup!
a bowl of goodness also known as Miraculous Minestrone Soup!
It seems a miraculous feat of creative culinary magic when you think about all the goodness in a bowl of minestrone soup, right? You have greens, beans, potatoes, tomatoes, carrots, peas, celery, onions, corn, zucchini, pasta, veggie broth, and your herbs of choice. So much in one little bowl! You could make a rap outta that! Wait, there already is! See it here 🙂
After I made my first pot of soup, I was overjoyed. I wanted to share it with everyone.
After growing up on Campbell’s condensed soups, a homemade soup tastes so much better!
Canned soup, is the gateway to vegetarian food.
When I decided to adopt a vegetarian diet in 1977, I was 16 years old. I didn’t know much about cooking but had read Peter Singer’s eye-opening book, Animal Liberation, and I was outraged, saddened, and moved to make a change.
I basically started subsisting on either Campbell’s vegetarian vegetable soup with a peanut butter and jelly sandwich or Campbell’s tomato soup with a grilled cheese sandwich. I’m grateful for Campbell’s but happy for the evolution of vegan alternatives. Panera Bread’s vegan-friendly choices, for instance, are great, and Chipotle is awesome. It’s exciting to find all the other vegan selections available in restaurants and grocery stores everywhere.
There is still a long way to go to improve the options and expand the choices but coming from the 70s, we’ve come a long way, baby!
Minestrone Soup-A simple, healthy, vegan choice.
So, soup’s on! And it’s healthy and delicious, too! It couldn’t be simpler to make and it warms and comforts straight from the bowl to your tummy.
1cup pastalike elbows, small shells, ditalini or broken spaghetti into 2-3 inch pieces
2cupsfresh baby spinach but if not using baby spinach, tear into smaller piecesor use 1/2 box frozen spinach, thawed and sqeezed to drain
1teaspoonoregano
1/2teaspoonthyme
1/2teaspooncelery seedoptional
8cupsvegetable broth
1candiced tomatoes
1-2small to mediumpotatoes, diced
1/2smallzucchini, chopped smalloptional
1can cannelini beans, drained and rinsedor any beans you prefer
1/2-1cup frozen peas
1/2 cupfrozen cornoptional
Instructions
Heat oil in a large soup pot on medium-high heat.
Add onions, celery, and carrots. Cook until softened a bit, about 8 minutes.
Meanwhile, boil water for pasta and then cook pasta until done. Drain and set aside.
When the onions and veggies in the soup pot are softened, add spinach now, if using fresh. Cook until wilted down. Add herbs and cook for 1 more minute.
Pour in vegetable broth and tomatoes, then add potatoes and zucchini. Bring soup to a boil and cook for a few minutes.
Reduce to a simmer and add peas, corn, beans, cooked pasta, and frozen spinach if not using fresh. Simmer on low for another 5 minutes or so to heat through then serve warm.
Vegan beef stew is better! Because it has no meat, but lots of veggies. And it tastes just as good as any real beef stew.
Believe it vegan beef stew is one of my favorite warm bowls of comfort and joy that I love so much when it’s cold outside. And it’s one of the foods I miss during the summer but don’t let myself make it until the first frost. Then it makes it even more special, knowing it only comes at certain times of the year.
Waiting Through The Seasons
So the foods that remind me of spring are asparagus, new potatoes, fresh berries, fresh salads, and pretty much anything bright green… spring green.
And summer means corn on the cob, potato salad, tomatoes, zucchini, and actually any barbecued grilled veggies, watermelon, and strawberry.
Then for autumn, anything and everything with pumpkin and pumpkin spices, apple cider, apple pie, warm soups, and butternut squash.
And last but not least, winter foods. Ahhh, winter foods. The longest season in the Northeast U.S. and the season of food that makes me happy every year.
Because the warm casseroles, the baked goodies, and the cranberries return! And the holiday dinners, parties, cookies, and pies, oh my! And of course, mashed potatoes, gravy, green bean bake, vegan macaroni and cheese, and the Believe It Vegan Beef Stew. MMM-Mmm.
The longest season
But winter isn’t my favorite. That first snow is pretty. But after the fifth snowstorm, not as much. And I find by February I’m more than ready for spring and warmer weather. Because I miss the birds, the sounds of nature, and the signs of life outside the window. I’d appreciate any evidence of movement other than a snowflake. A little green on the ground again or on the branches of the grey trees is what I’m craving.
I’ve heard it said that Westhampton Beach has a population in the ballpark figure of 30,000 people in the summer. In the winter months, it supposedly drops to something like 3,000. All I know for sure is, it gets much quieter, businesses close up shop and everybody and everything seems to move inside. Then all the people, the lawn furniture, and the colors disappear.
The Tuesday after labor day has the moniker “Tumbleweed Tuesday” around here and it lives up to its name. There’s a slowing down that goes along with the disappearance of the traffic, the long lines, and the unfamiliar faces; but the light that shines through all this abundant winter darkness lies in the kitchen.
Head to The heart of the Home and Make Vegan Beef Stew
After spending summer months trying to avoid the oven and eat fresher, lighter fare, it’s inviting to head back to the warmth of the kitchen and the comforting foods just waiting to be recreated when the temperatures drop.
One of the yummiest wintertime foods in our home is Believe It Vegan Beef Stew. It’s a bowl full of flavor like a warm loving hug, corny as that may sound.
Believe It Vegan Beef Stew is just one of the reasons that help me realize the winter isn’t all gloom and doom. The snows bring a new kind of beauty and a warm cup of tea by the fireplace is the perfect invitation for a good book. My love of fuzzy socks and flannel pajamas is re-found and all the good movies and tv shows are back, so, gotta look on the bright side!
More to Love
So I guess the conclusion is, all the seasons have something good to offer. It’s a beautiful thing. And with winter lasting extra-especially longer than the rest of the seasons, around here, there’s more eating going on. And by the end of winter, more of me to love, too! Thank goodness for spring and summer activities!
19 oz. package vegan beef tips (like Gardein)OR use 10 oz. of Beyond Meat Plant-Based Steak Tips or 8 ounces of mushrooms
2tablespoonsoil
1large onion, chopped (about 1 cup)
2-3mediumcarrots, (about 1 1/2 – 2 cups) chopped
2stalkscelery, diced
2 clovesgarlic, minced
3tablespoonsflour
1teaspoondried thyme
1teaspoondried oregano
1/2teaspoonrosemary
1/2teaspoonall spice
2-3medium potatoes (about 2 cups) cut into bite size pieces
1cupfrozen peas
1/2cupred wine
3cupsbrothuse faux beef broth like Better than Bouillon No Beef Base, or any vegan mushroom or vegetable broth
salt and pepper to taste
Instructions
Heat a large skillet over medium-high heat and add 1/2 the oil to the pan.
Lightly brown vegan beef tips (and/or mushrooms) then remove from pan and set aside.
Add the rest of the oil to the pan and then add onions, celery, and carrots, cooking until translucent and softened- about 5 minutes or so. (If the pan starts to brown too much, add a bit of broth or water to deglaze the pan.)
Add seasonings, flour, and garlic to the pan and cook an additional 1-2 minutes.
Slowly add wine and then broth while stirring.
Add potatoes and peas and bring to a boil. Reduce heat to a simmer and cook for 25 – 45 minutes, uncovered. Stew is done cooking when potatoes and carrots are fork tender and sauce is thickened.
Return beef tips (and/or mushrooms) to the pan for a few minutes to heat through. Finish with a dash of salt and pepper to taste.
Champion corn chowder is a beautiful thing but it was through necessity that this invention was mothered. And necessity is the mother of invention, so the proverb goes! Let me explain.
Corn Chowder- The Soup for Summer
Soup is ideal for a cool autumn day or brisk winter weather. There’s nothing like a steamy bowl of warm soup to chase away the chill. It’s like a hug for your tummy! Too “corny”? (sorry, couldn’t resist)
But summertime usually doesn’t make me think of soup. Unless it’s this champion corn chowder! Because it’s the epitome of an easy, light summer meal. So perfectly satisfying without being heavy. And it pairs perfectly with our glorious grilled veggie sandwich!
glorious grilled veggie sandwich
As if you needed another reason for corn on the cob!
Our family loves corn on the cob. As summer starts to come into view one of the utmost thoughts on my family’s foody minds is when corn on the cob will finally be available again. It can’t get here soon enough and although some of us like it more than others (I’m looking at you, babe aka the big guy!), I miss it too.
When we were a wee little family we boiled our corn on the cob and it got the job done. But later, we started grilling it on the outdoor barbecue grill. Also good, and definitely a step up from the boiled water method.
More recently, though, we’ve started roasting it in the oven and this is our favorite way of all. This may or may not have been a clever way for the big guy, aka, the grill master of the house, to weasel out of his one cooking job- grilling things- to shift it back to me. Because I am the roast master of the house. But I’m gonna let it slide.
roasted corn
Too much of a good thing?
Yes, there is such a thing. And I will tell you what I mean.
Recently, it all started when the other half of the Hamptons Vegan, (Alecia), surprised us with an ear of corn each from Pike’s Farm Stand, a very good farm stand on the east end of Long Island. We were thrilled with this gift as any good food-obsessed family would be. Oh, those kernels of gold!
But then we each secretly looked at the amount of corn in relation to our mega-sized corn-craving capacity and unbeknownst to the other, set about bringing more corn home to go with our perceived meager ration (greedy corn-mongers that we are).
Then the fateful day came. I returned home from the grocery store with 6 more ears of beauty to add to our 4 cobs in waiting, Soon after, Don walked in the door with 6 MORE ears from a farm stand on his way home from East Hampton. Next, Alecia walked into the kitchen with 5 MORE EARS from another farm stand along the way. Our sufficient amount of one corn on the cob per person had now turned into a stockpile. What to do, what to do…
The corn chowder necessity
Well, who says you must eat corn only as corn on the cob? Or that you must eat the corn off the cob typewriter-style? Well, we do! But you could eat it round and around if that’s your thing. And hey, we could try something different.
That’s when I remembered a recipe I made a year ago that was really very good. I dug it up and made the corn chowder for dinner with vegan BLT sandwiches. It was a winner!
Our champion corn chowder was born. And it will live long and prosper in our family. Everyone loved it and we will take stock in the corn company (is that a thing) with the amount of corn I see in our future now that we have two uses for corn on the cob. It’s great to have a variety of corn recipes!
1cupred potatoes, diced with skin onabout 2 medium potatoes
1/4teaspoonfreshly ground black pepper
1/4 teaspoonthyme
1/8teaspooncayenne pepper
1/4teaspoonturmericoptional
1/8teaspoonsmoked paprikaoptional
1-2tablespoonschopped cilantro or chives for garnishoptional
Instructions
Heat oven to 475 degrees F.
Cut the kernels off the cobs and toss with 1 teaspoon of the oil, and salt and pepper to taste.
Place kernels on a baking sheet and roast in preheated oven for about 15 minutes, or until caramelization begins to show. Set aside.
Meanwhile, place scraped cobs into a large stock pot, breaking them in half to fit if necessary, and add the 5 cups soy milk and 2 cups vegetable broth. Bring to a boil then reduce heat to a good simmer for 20-30 minutes.
While the stock is simmering, melt the rest of the oil in a large soup pot then add onion and red pepper and cook until softened. Add carrots and garlic then stir in flour and cook for 1-2 minutes.
Add simmered stock to veggies after discarding cobs.
Add potatoes and bring to a boil, then reduce heat to simmer.
Add corn, herbs and spices, and salt and pepper to taste. Simmer another 10-15 minutes, stirring often, until potatoes are tender.
This eggplant parmesan recipe is a keeper. My son Zack (another home-grown Hamptons Vegan) requests this recipe often. He follows a vegan eating plan that also omits bread and pasta more often than not so this is a good choice for him.
This is just straight-up good food with so much flavor. It’s simple AND elegant all at the same time. And that’s a beautiful thing.
So pair this with a big green salad and all is right with the world, my friend. Vegan eating in one of its finest forms.
To make this elegant eggplant parmesan entrée you can easily incorporate our recipes for Perfect Parmesan-vegan style,
Because they all come together so elegantly and easily in this recipe. Hence, the name. 🙂
Making Eggplant Parmesan or Going out to eat Italian!
So, sometimes (or all the time, I don’t judge) we all like to go out to eat. It’s nice to take a break from cooking! And it’s also nice to go out for a date night or a celebration.
Or because there’s nothing to eat in the house and now it’s too late to go to the store to pick up ingredients and it will be 11:00 p.m. if we did so we just need to go get food to stop the hangry. (This may or may not be from personal experience).
Then, if you find yourself in one of those situations, we have a recommendation for you!
Centro’s Trattoria and Bar
We tried Centro Trattoria and Bar in Hampton Bays! It’s a hopping place! We had a great time, too. We went on the one day this summer when we had a huge downpour. Shoulda, coulda, woulda brought an umbrella, but I did not.
Oh well, no matter, it was dry and inviting inside (just like the yummy martini I had from the bar)! We felt fortunate to find an open table next to the bar since we didn’t have a reservation.
Next, I naturally asked about vegan options because that is my assignment for the summer and I take it seriously! Thankfully, they were able to oblige. I have a feeling they don’t get that request too often because when they brought out the Aglio E Olio pasta with greens, it also contained some kind of meat. (sigh).
Happily, they made it right and returned soon after with the corrected entrée and an appreciated apology. (And I apologize for the blurry photo. I blame the cocktail 😉
yummy vegan entree from Centro Trattorio in Hampton Bays
And happily again, it was very good! I think they broke my heart a little bit when they said their marinara sauce wasn’t vegan, though. Ah, well, Rome wasn’t built in a day, as they say, so it’s a process. And in the infamous words of Ahnold…”I’ll be back!”
So, be ready, Centro. There will be more vegan requests headed your way. Looking forward to our return, soon!
Slice eggplants into 1/2-inch thick slices. You should have enough for 3 or 4 layers of eggplant per stack. If you have extra just make a smaller stack with one of them
Spray both sides of slices with olive oil spray (or brush both sides with olive oil.) Sprinkle with salt and pepper.
Place eggplant slices on an oven-proof rack inside a sheet pan or place them directly on a sheet pan if you don't have a rack. Bake 20 minutes or until golden, flipping over halfway through cooking time.
Meanwhile, mix together panko bread crumbs with vegan parmesan and parsley if using
Spray olive oil onto the bottom of a 9 x 13-inch pan or another casserole dish that will fit the 6 largest eggplant rounds.
After cooking eggplant, reduce oven temp. to 325 degrees F.
Then place 6 of the largest slices on the bottom of the casserole dish. Place a heaping tablespoon of marinara sauce on top of the eggplant rounds.
Add a heaping tablespoon of vegan ricotta on top of the sauce.
Sprinkle the parmesan/panko mixture on top of the ricotta.
Add 6 of the next largest size eggplant rounds on top of the parmesan layer.
Add another large tablespoon of marinara sauce.
Add another layer of vegan ricotta.
Distribute vegan pesto sauce among the 6 stacks.
Add a sprinkle of vegan parmesan/panko mix.
Add the last layer of eggplant rounds to the stacks. Spoon a generous amount of sauce on top of the eggplant. Sprinkle parmesan on top.
Bake for about 20 minutes until heated through. Remove from oven. Add extra parmesan or an additional dollop of vegan pesto if desired.
Lovely, Luscious Lasagna for a super simple supper!
This is a simple vegan lasagna that came together one night at the Hamptons Vegan homestead. I thought I had nothing in the house to make for dinner except a little of this and a little of that. But I found half a box of lasagna noodles, a jar of marinara sauce and some left over vegan ricotta. What to do, what to do…
Not many ingredients to work with but we were hungry so, lasagna it was!
After a few bites we knew this was a keeper. I can’t tell you how happy it makes me when we find something everyone likes for dinner. And bonus points when it’s super simple to make like this. (Cue the Hallelujah singers!)
Applause and Gratitude
And I would not have been able to come up with lovely, luscious vegan lasagna if not for other vegan bloggers. I found a stellar recipe for vegan ricotta cheese from The PPK aka Isa Chandra Moskowitz. She has been an inspiration for the Hamptons Vegan. We are forever grateful for many of her fabulous creations.
So, the world is better with vegan cooks on the world-wide web. And the sharing of our vegan recipes boosts the vegan lifestyle for easy access for all! It’s a beautiful thing!
Vegan Lasagna for everyone!
This meal is so easy to make and take to potlucks or to share with friends and family. And this recipe works for new vegans that aren’t familiar with some of the more unusual ingredients used in some vegan recipes. Nutritional yeast is the only unique addition. You can find it in most grocery stores or on Amazon. Also, you can use it for so many other recipes to simulate a cheesy flavor.
This easy, lasagna works when there isn’t much time except to throw something together. And on those nights, just use a jar of ready-made marinara sauce! Then, for more relaxed nights, make our Magnificent Marinara Sauce. And spice it up with a bunch of sauteed mushrooms for even more fabulous flavor. Also, add our Posh Pesto in the middle of our lasagna and make it like we did with a sprinkling of Perfect Parmesan. It’s all good.
The best part, (besides being vegan) is that the lasagna pasta does not need to be boiled first. And you don’t need to buy the no boil labeled brands either! Just use regular (no egg) lasagna noodles. Because the marinara sauce is made wetter with the addition of a bit of water to help cook the pasta. So easy! And you’ll never tell the difference.
This lasagna comes together quick and easy but tastes amazing. It pairs so well with a big green salad for a complete meal to add to your rotation of favorites!
1tablespoonchopped basil, (or 1 teaspoon dried)or 1-2 tablespoons of vegan pesto (see notes for Posh Pesto recipe)
1teaspoondried oregano or marjoram
1 /2teaspoonsalt
1/2 teaspoononion powder
1/2 teaspoongarlic powder
2/3 cupvegan parmesan cheese- divided in half optional (see notes for Perfect Parmesan recipe)
Instructions
Preheat oven to 375 F.
Drain the tofu and pat it dry. Then crumble with your hands or mash well with a fork to break the tofu into a ricotta-like consistency.
Add the spinach, garlic, nutritional yeast, olive oil, lemon juice, basil (or pesto), oregano (or marjarom), salt, onion powder, garlic powder, and 1/3 cup of the vegan parmesan cheese to the tofu. Blend it together well.
Pour enough of the marinara sauce to lightly cover the bottom of an 8 x 8-inch heat-proof casserole dish. About 1/2 cup.
Put three uncooked lasagna noodles on top of the sauce side by side. Break them to fit if they are too long.
Layer 1/2 of the filling mixture on top of the noodles. Sprinkle with about 2 tablespoons of remaining vegan parmesan.
Spoon on more sauce.
Add 3 more lasagna noodles on top of the sauce.
Spread the rest of the filling on top of the noodles. Sprinkle about 2 more tablespoons of the remaining vegan Parmesan.
Add the last 3 lasagna noodles.
Pour the rest of the marinara sauce to cover the top of the lasagna. Sprinkle with the rest of the remaining vegan Parmesan.
Cover tightly with foil. Bake for 55 minutes at 375 degrees F.
Remove the foil and cook for another 10 minutes.
Garnish with fresh basil leaves and another sprinkle of Parmesan if you want to make it fancy!
Let cool for about 10-15 minutes to allow it to set up and slice better.
Notes
Lasagne can be made ahead and refrigerated for up to 5 days before baking. Allow it to come to room temperature before baking if refrigerating. Can be frozen before baking too! Just move it to the fridge the night before you plan to make it. Try the Perfect Parmesan-vegan style recipe.Try the Magnificent Marinara Sauce recipe.Try the Posh Pesto recipe.
Without a doubt! And there’s no need to go back to school for sloppy joes from the lunch lady. We got the recipe right here. “Extra sloppy for ya” Sloppy Joes are vegan, too!
About 700 bazillion times
So, that’s about how much my kids watched the Billy Madison movie with their favorite, Adam Sandler. And they quoted every line, all the time! I never even had to watch it, but I knew all the lines, too, because it was always playing.
“Stop looking at me, swan!” was one of their favorite lines. And I didn’t get it, but that wasn’t the point. Because it wasn’t supposed to make sense, it just made you laugh (insert a Mom eye roll and shoulder shrug).
So, when the lunch lady gives Billy his scoop of sloppy joe, she says,
“Here ya go! Have some more sloppy joes. I made ’em extra sloppy for ya’s. I know how you’s kids like ’em sloppy.”
Heard this line a lot! And, most definitely, when I made sloppy joes for dinner!
The truth is, I think I like these sandwiches even better than my kids! So when I heard that, it made me want to make sloppy joes. We ate a lot of sloppy joes in the ’90s!
Sloppy Joes made extra sloppy for ya’s (and extra better for ya’s), too!
Now, my kids are not kids anymore, but I’m sure they still love that movie. My menus have changed since then, too, but I still make sloppy joes. I don’t buy the little envelopes in the grocery store to dump into vegetarian hamburgers anymore though. Because my sloppy joes have grown up, as well!
It’s so easy to make your own spice combination and add some veggies and healthy stuff.
( Yeah, I said stuff. I blame Billy Madison for the dumbing down of this post.)
But the taste remains the same, if not better. Definitely, better! So the next time you hear that famous quote and you, too, get a craving for the sloppy joe, hit up our recipe. We make ’em extra sloppy for ya’s! And you have to say that every time you serve these bad boys. Because it’s just part of the package now! Ask my family.
Cook until peppers are soft and onions are translucent.
Add garlic and cook for 30 seconds more.
(If using Beyond Meat or Gardein beef crumbles instead of TVP, add them now to lightly brown.)
Add the TVP (if using) and the rest of the ingredients and mix well. Bring to a boil, then reduce to a simmer, cover with a lid, and cook for 20 minutes. (Reduce cooking time to about 10 minutes if using meat alternatives instead of TVP and water).
Remove the lid and cook and stir for a couple minutes.
Serve on toasted buns.
Notes
The Impossible and Beyond Burgers are great alternatives for ground meat or in place of the TVP in this recipe.
Because veggie burgers are fantastic, veggie hot dogs hit the spot at picnics and barbecues, too. But let’s be honest, here. You can’t live on veggie hamburgers and hot dogs alone! It gets a little ho-hum after a while.
Of course, a grilled Portobello mushroom is yummy on a bun, but I have something a little more tasti-licious for you. It’s got a ton of flavor and is very filling. And everyone with their meat barbecue sandwiches will be jealous of yours. It’s that good.
No grill to make the grilled veggie sandwich, you say?
That’s alright! You can still make this glorious grilled veggie sandwich without the grill. too! Confession: I’m not the “go-to griller” in the family. Don is the GrillMaster. He’s more than happy to grill these beauties because he loves these sandwiches. But there are times when he isn’t home and I want to make these anyway without the grill. So, experimenting with the oven paid off.
If you have an oven-proof rack to lay the veggies on, it’s convenient, but not required. Spray or brush oil on both sides of your veggies, so they don’t stick to the pan if you are not using oven-proof racks.
Then, follow the directions, but cook in a hot oven (about 450 degrees Fahrenheit) on a large baking sheet. Flip the veggies after 7-10 minutes, then cook another 7 minutes. They should be lightly brown. Grilling is my favorite way to cook up these vegetables, but this is a close second.
I recently got a Lodge griddle/grill, and I can’t wait to make this sandwich on it. So you know there will be even more grilled veggie sandwiches in my future!
Make it your own!
There are so many ways to accent this vegan beauty. How about sautéed spinach? Sun-dried tomatoes, anyone? What about hummus or pesto to replace (or in addition to!) the balsamic mayo?
Maybe you could squeeze in a Portobello mushroom or add baby portobellos to the top! Just thought of another good one: artichokes! I’m on a roll (pun intended!) Avocados! Black olives! Roasted cherry tomatoes! The choices for this veggie delight are seemingly endless.
Course dinner, lunch, Main Course, summer barbecues
Cuisine American
Servings 4servings
Ingredients
1mediumeggplant
2 mediumgreen or yellow zucchini squash
1 largered onioncan use Vidalia or yellow onion
2redpepperscan use green or use jarred peppers
1/2cupvegan mayo
2teaspoonbalsamic vinegar
1loafgarlic ciabatta breadcan use other rustic/ artisan bread of choice
2-3tablespoonsoil
Instructions
Slice the eggplant into 1/2-inch rounds. Slice the zucchini squash lengthwise into 1/4-inch long slices. Slice onion into 1/4 inch rings. Slice peppers into quarters (removing seeds and stem). *If using jarred peppers, slice and set aside to use during sandwich assembly.Brush lightly with oil on each side of the veggies. Mix mayo and vinegar and set aside. Slice the bread open to make one big sandwich. *(After stuffing with veggies, slice into individual pieces)Cook veggies on the grill until grill marks appear, but don't let them turn black.Lie the bread on the grill, open side down.To assemble: Spread the mayo mix on both sides of the opened bread loaf.Layer veggies in any order to your liking. * I like eggplant, peppers, zucchini squash, then onions.Fold over bread and slice into four glorious grilled veggie sandwiches* or slice smaller to have more to share.
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