Vegetable Sandwich with Hummus and Soy-Lime Glaze

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Vegetable Sandwich with Hummus and Soy-Lime Glaze

 

Vegetables:

2 tablespoons olive oil

1 yellow squash, sliced lengthwise into ¼-inch strips

1 zucchini, sliced lengthwise into ¼-inch strips

1 onion, peeled and sliced into rounds

1 green pepper, seeded and sliced into ¼-inch strips

1/2 cup sliced mushrooms

1 tomato, diced

 

Soy-lime sauce:

1/4 cup soy sauce

juice of 2 limes, and zest of 1 lime

1 tablespoon garlic, minced

 

Hummus:

5 cups cooked or canned garbanzo beans, drained

3 tablespoons tahini

1 teaspoon cayenne

zest and juice of 1 lemon

2 tablespoons parsley, minced

1 head of roasted garlic, the soft flesh squeezed out of the skins

1 1/2 cups olive oil

salt and pepper to taste

 

Ciabatta or sturdy sandwich bread of choice

 

Heat olive oil. W hen shimmery, add vegetables. Sauté until soft, stirring, 10

minutes or more.

To make the soy-lime sauce: Combine soy sauce, lime juice and garlic in a

blender. Blend several seconds. After the vegetables have cooked 5 minutes, add

about 1 tablespoon of the sauce. Continue to cook until vegetables are soft and

sauce has reduced to a glaze, about 5 minutes more.

To make the hummus: Put all ingredients in a blender or food processor. B lend

well, scraping down sides often. Puree until smooth.

Toast 2 slices of ciabatta. Spread 1 side with hummus. Pile on the sautéed

vegetables. Cover with other slice of bread.

This amount of vegetables was enough for 2 thick sandwiches, with lots of

leftover hummus.

 

 

 

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