An easy, warm-season sandwich you won’t want to roast on.

If you didn’t think my GOAT sandwich was all that, here’s one I boast less about. I’ve only made it one other time, but I really enjoy the flavours. I adapted the recipe from Active Vegetarian‘s Vegan Weight Loss Manifesto cookbook which I kindly got from promoting The Wellness Show this year.

The recipe calls for roasting garlic which tastes awesome, but I’m all for fast and easy lunches so I recommend using a vegan garlic spread instead. I never knew that the roasted red pepper and garlic combo could be so divine, but here we are.

Ingredients for 4 sandwiches:

2-4 red peppers
Whole grain bread (I prefer Silver Hills Bakery’s Mack’s Flax)
Garlic spread (I prefer Toum Garlic Sauce & Spread by Habibi’s Mediterranean Foods)
2 avocados
Fresh basil
Salt & pepper

Preheat the oven 450 F and line a baking sheet with foil. Wash the peppers and slice in half, removing the stems and seeds. Roast for about 15 minutes skin-side up until they start to blacken, then turn over and roast for another 15 minutes. Remove, drain extra liquid, and peel off any completely black pieces of skin.

After toasting the bread, spread garlic sauce on one slice, and half a mashed avocado on the other. Add 3 basil leaves, then 1/2 to 1 roasted pepper. Add salt and pepper as desired.*

Tip: I find that 1/2 a large red pepper per sandwich is enough for me, but you can use 1 whole per sandwich if you get smaller sized peppers. If you only use two peppers instead of four, you might fit also them in a toaster oven and won’t have to power up your conventional oven to make more.

 

Alternate version without red pepper skin, requires more time:

Wash the peppers and slice them in half with the stems in tact. Roast about 30 minutes, checking every 5 minutes and turning as they brown until the skin is blistered, black, and the peppers are soft but not completely falling apart. Cool, then scrape out the ribs & seeds and peel off the skin. Follow the sandwich assembly instructions as per above.

 

*Photo shows extra leftover spinach added after the pepper, and hummus since I couldn’t get the garlic spread this week. Feel free to improvise as you like!

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