Open-Faced Roasted Veggie Sandwiches

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Open-Faced Roasted Veggie Sandwiches

 

mushrooms, sliced

zucchini or summer sqush, young, sliced into coins

tomato, sliced

marinade: balsamic vinegar, tamari sauce, maple syrup

non-sweet whole grain bread (I used spelt bread)

 

Marinate the mushrooms long enough to coat, and remove with a slotted

spoon. Do the same with the squash, keep separate. Assemble six slices

of bread on a large baking sheet. Place mushroom slices on each slice

of bread, if you cover the whole slice of bread there is less chance of

the crust ends burning. But if you let a little crust poke through, it

might get nice and crisp. I only had one layer of 'shrooms, but think

several layers might do. Then layer the summer squash over the 'shrooms.

 

Place in 350 F oven and roast for 5 minutes or so. Remove from oven and

lay on the tomato slices. Stick this in broiler for a few minutes.

Serve hot. (note if you pour any marinade over the bread, you run the

risk of the sandwiches falling apart, so DON'T DO IT).

 

Proportions in marinade are up to you, I used 2 parts balsamic, 1 part

tamari and 1/2 part maple syrup -- and that was too tart. I would also

reccomend a salt water solution, or 1 part balsamic, 1 part tamari, and

1 part maple syrup. The main advantage to the bread is it means no

cleanup mess for the chef!

kwvegan vegan