Roasted Vegetable Sandwiches with Creamy Chimichurri Spread

Name: Roasted Vegetable Sandwiches with Creamy Chimichurri Spread
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 medium red pepper; 2 large portabella mushrooms; 1 large zucchini; 1 medium red onion; 2 tablespoons grapeseed oil; salt and pepper to taste; 6 ounces firm silken tofu; ½ cup packed flat-leaf parsley leaves; 3 tablespoons red wine vinegar; ⅛ cup packed cilantro leaves; 1 clove garlic; ¼ teaspoon ground cumin; Pinch crushed red pepper flakes; 1 crusty baguette

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
4 servings
Calories
299 kcal
Course
Side Dish, Main Course, Brunch
Cuisine
American

Roasted Vegetable Sandwiches with Creamy Chimichurri Spread

Omar Parker

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The tangy, garlicky flavor of chimichurri is the perfect addition to these easy roasted vegetable sandwiches.

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Ingredients

Servings

1 medium red pepper stemmed, seeded and sliced lengthwise
2 large portabella mushrooms cut into ½-inch strips
1 large zucchini halved and quartered
1 medium red onion sliced into thick rounds
2 tablespoons grapeseed oil or any high smoke point, neutral-flavored oil
salt and pepper to taste
6 ounces firm silken tofu
½ cup packed flat-leaf parsley leaves
3 tablespoons red wine vinegar
⅛ cup packed cilantro leaves
1 clove garlic
¼ teaspoon ground cumin
Pinch crushed red pepper flakes
1 crusty baguette halved

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Instructions

Preheat the oven to 400ºF and line a rimmed baking sheet with foil or parchment paper.
Combine all of the vegetables in a large bowl and drizzle with the grapeseed oil. Toss to coat, then transfer the vegetables onto the baking sheet, arranging them to make sure they don't overlap. Roast for about 25 minutes, or until the vegetables are tender and just beginning to brown.
While the vegetables are roasting, make the chimichurri spread. Combine the silken tofu, parsley, vinegar, cilantro, garlic, cumin and red pepper flakes in the smallest bowl of a food processor or blender. Process until completely smooth and season to taste with salt.
Spread the chimichurri onto both sides of the baguette. Layer the vegetables onto the bottom of the baguette, then place the other half of the baguette on top. Use a sharp knife to cut the baguette into 4 sandwiches and serve.

Nutrition Information

Show Details

Calories 299kcal (15%) Carbohydrates 41g (14%) Protein 10g (20%) Fat 11g (17%) Saturated Fat 1g (5%) Polyunsaturated Fat 7g Monounsaturated Fat 2g Trans Fat 1g Sodium 401mg (17%) Potassium 583mg (17%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 1697IU (34%) Vitamin C 59mg (66%) Calcium 93mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 299 kcal

% Daily Value*

Calories	299kcal	15%
Carbohydrates	41g	14%
Protein	10g	20%
Fat	11g	17%
Saturated Fat	1g	5%
Polyunsaturated Fat	7g	41%
Monounsaturated Fat	2g	10%
Trans Fat	1g	50%
Sodium	401mg	17%
Potassium	583mg	12%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	1697IU	34%
Vitamin C	59mg	66%
Calcium	93mg	9%
Iron	3mg	17%