Tag Archives: peppers

Mexican-Spiced Roasted Vegetable Sandwich with Green Chile-Chipotle-Cilantro Dressing

Roasted Veg SandwichFor the sloppiest sandwich ever, look no further.  Tons of spicy roasted veggies and a quick guac topped with my Sweet & Tangy Green Chile-Chipotle-Cilantro Dressing.  Go at it with a fork and knife or bare hands and a bib.

(I shared this recipe on The Veggie Nook for Healthy Vegan Friday!)

Mexican-Spiced Roasted Vegetable Sandwiches
Makes 4-5

Roasted Vegetables:
1 cup vegetable broth
1/4 cup Bragg Liquid Aminos
1 heaping tbsp. tomato paste
1/2 tsp. smoked paprika
1 tsp. dried onion flakes
2 tsp. cumin
1 tsp. Chipotle Tabasco
2 cloves garlic, minced
1 onion, halved and sliced thinly
1 small eggplant, sliced into rounds
1 small yellow squash, sliced into rounds
1 small zucchini, sliced into rounds
4-5 cremini mushrooms, quartered
4-5 baby red or white potatoes, thinly sliced
juice of 1/2 a lime
chopped cilantro, for garnish

Guacamole:
2 avocados
1/2 tsp. cumin
splash Chipotle Tabasco
juice of 1/2 a lime

Sweet & Tangy Green Chile-Chipotle-Cilantro Dressing, to taste

4 really good, crusty rolls (that’s homemade pan Siciliano in the photos), sliced

Make the vegetables:
Preheat the oven to 425F. In a large bowl, combine the broth through the potatoes and toss to coat the veggies with the sauce.

Roast the vegetables until tender – stirring occasionally – for 25-30 minutes. You can serve these right away, stirring in the lime juice and cilantro, or eat at room temperature.

Make the guacamole:
In a small bowl, mash the avocado with the cumin, Tabasco, and lime juice. Set aside.

Build the sandwich:
Lightly toast or warm the bread halves. Divide the guacamole between the bottom halves of the bread. Top with roasted veggies, drizzle with dressing and sprinkle on more cilantro, if desired.

Veg Sandwich

Roasted Veg Sandwich

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How The Garden Grows

Green Tomato

Green tomatoes.

It’s really full-on summer here – though the calendar disagrees with me – in Oklahoma and besides having tomatoes, peppers and basil in the greenhouse, Kel has things humming along in the outside garden as well.  As I mentioned in an earlier post, he’s really been a one man show this year as far as the gardening goes.  I putter out to help here and there – and to help myself with whatever is ripe – but he’s done 99% of the work, and he’s done beautifully.

The garden space has slowly expanded since we moved here in 2007.  It took us a full year to realize that we cannot plant produce straight in the ground.  The soil just isn’t that good, but more than that, the Bermuda grass ate our lunch, so to speak.  It creeps, crawls and invades anything that it can.  So, we covered the garden plot with black plastic and let it cook for nearly a full year.  And we raised the beds to boot.  This year we’ve added a couple of new spots that will be ready next year, after the black plastic, the sun and the worms do their work.  Here’s how things look:

Full Garden

The full garden with areas under black plastic.

Basil Plants

Beautiful basil. Our honeybees will go crazy when these are in full bloom.

Strawberry Plant

A strawberry plant, new this year.

Grape Vine

So many grapes this year!

Green Peppers

Bell peppers from the greenhouse.

Potato Plant

Potato plants; imagine all of those happy, little spuds underground!

Straw Bale

Close-up of a straw bale. My artist’s eye loved the tangles of dry grass.

Blueberry Plant

Young blueberry plant, covered in unripe berries.

Row of Onions

Sturdy row of onions.

Lavender

One of my contributions: lavender.

Red Hot Pokers

Red Hot Poker, for the hummingbirds.

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