• Bettina Applewhite

Tasty Vegetable Sandwich with Marinated Summer Squash

A good sandwich is filling and has layers on flavors. I made this vegetarian sandwich and don't miss the meat or cheese. There are so many complementary flavors that the first thing I wanted was an encore serving.


Instead of using mayo for flavor and moisture, I used babaganoush and hummus. Both of these act as spreads and bring much needed protein to the sandwich. You can check out the recipes for the babaganoush here and for the roasted garlic hummus here. This sandwich is almost vegan but I use a little bit of Greek yogurt in my babaganoush. You can leave out the yogurt or use a plant-based yogurt to make this sandwich vegan.


Growing up I was in love with picnics. I think they're fairy tale like and I still think it's an awesome way to spend some time. My mother always wanted to oblige me but I she doesn't like the outside elements. Bugs, grass, and dirt aren't her thing. So she would put out a blanket in the living room and we would have our picnic indoors. To me it was the same and so much fun. I don't know if it was about eating on the floor or just the fun of something different.


As you can see, it doesn't have to be a grand event or feast to make it special. It just needs to be fun.

This picnic has a hearty vegetable sandwich, a tasty pasta salad and chocolate chip cookies to round out the meal with dessert. This sandwich is full of tangy flavor with the zip from marinated artichoke hearts and tahini in the spreads. I also used sourdough bread because it's hearty and can withstand the bold flavors. You can use a hearty whole grain if that's what you have available.


Oven Roasted Marinated Summer Vegetables

Serves 6 as a side


Ingredients

1 Zucchini, sliced in 1/4 inch ribbons

2 Yellow Squash, sliced in 1/4 inch ribbons

3 Tbsp Olive Oil

1 Tbsp Balsamic Vinegar

1/2 tsp Sriracha Sauce

1/4 tsp Dried Oregano

Pinch of Salt & Pepper


Steps

  1. Cut yellow squash and zucchini into long ribbons about a quarter inch thick.

  2. Mix olive oil, vinegar, sriracha, oregano, and salt and pepper together. Pour over zucchini and squash ribbons. Allow to marinate for 30 minutes.

  3. Preheat oven to 400 degrees. Lay vegetables on a baking sheet lined with aluminum foil. Reserve the marinade for later use.

  4. Roast vegetables for 15 - 20 minutes until tender. These are great as a side or to use in a tasty sandwich as shown above.


Assemble Your Vegetarian Sandwich with Oven Roasted Marinated Summer Squash you'll need:

  • Sourdough bread, toasted

  • 1 1/2 Tbsp Babaganoush

  • 1 1/2 Tbsp Hummus

  • 1/2 Cup Marinated Artichoke Hearts

  • 1/2 Cup Roasted Red Bell Peppers

  • 1/2 Cup Oven Roasted Marinated Summer Squash (see recipe above)

  • 1/2 Cup Fresh Pea Sprouts


Spread on your hummus and babaganoush on your toasted sourdough.


Layer on veggies.


Keep adding veggies.


Enjoy!


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