Ingredients
-
1
-
2
-
1
-
1/2
-
1/4
-
3/4
-
2
-
2
-
1
-
2
-
1/4
-
4
-
2
-
8 - 12
-
Directions
Roasted Vegetable Sandwiches With Romesco Sauce, This is a great lunch or light dinner Serve open faced on small slices of bread for a great appetizer Adapted from Isa Chandra Moskowitz’s amazing cookbook Isa Does It , This is a great lunch or light dinner Serve open faced on small slices of bread for a great appetizer Adapted from Isa Chandra Moskowitz’s amazing cookbook Isa Does It
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Steps
|
1
Done
|
Prepare the Vegetables. |
|
2
Done
|
Preheat Oven to 425 Degrees F. |
|
3
Done
|
Line a Large Rimmed Baking Sheet With Parchment Paper. |
|
4
Done
|
Place Cauliflower and Zucchini on Sheet, Drizzle With Oil, Sprinkle With Salt and Pepper. Toss to Coat, and Arrange in Single Layer. |
|
5
Done
|
Roast Veggies For About 20 Minutes. Remove from the Oven and Flip the Veggies. Roast 10 to 15 More Minutes Until They Are Nicely Brown. |
|
6
Done
|
For the Spread, First Toast the Almonds or Walnuts. (optional, but Recommended!) Spread Them on a Baking Sheet and Put Them in the Oven at the Same Time as the Veggies For 5-10 Minutes. |
|
7
Done
|
Transfer Nuts to Blender or Food Processor and Pulse Into Fine Crumbs. Add Garlic and Pulse to Chop Add Roasted Red Peppers, Vinegar, Paprika, and Salt. Puree Until Mostly Smooth, Scraping Down the Sides Every Now and Then to Make Sure to Get Everything. If It Doesnt Seem to Be Blending, Add Water by the Tablespoon Until It Decides Too Cooperate. Taste For Seasoning. Keep Sealed and Refrigerated Until Ready to Use. |
|
8
Done
|
Spread the Bun With a Thick Amount of Spread. Add Layers of Roasted Veggies, Red Pepper, and Top With Basil. |
