It has grilled Cauliflower, blackened Broccoli, grilled up Zucchini, red onions, Red bell pepper and some baby spinach. Slathered up with mayo, mustard and Sriracha! I couldnt open the jar of pickles.. else those would be in this sammish too. Though that might just be too much:)
For more protein, Add cooked chickpeas or other beans mashed with Sriracha and mayo. Or some thin slices of blackened up Temper or tofu.
Wait, I am using roasted and grilled interchange-ably on the post. Pfft. The dark clouds since the past 3 days are doing something to my thought process. Well I grilled the veggies on a grill pan on the stove. The veggies can be roasted as well. Toss in oil, salt, pepper and roast till tender crisp. I think I will change up the photographs a bit later:)
That is one large sandwich. I ate it open faced. :) The bread is a Spelt Wheat almond bread like this Rye Almond bread loaf. Sub Rye with Spelt+wheat.
Vegan month of food comes to an end today and woah, it has been some month. This year, I decided to take less stress. Also, unlike last year when I had 6-7 posts already photographed and edited before starting the month, this year was all last minute registration then cook and post.:) If you havent checked out last year's Pizza theme, it was one my best collection in terms of creativity. Amazing flavors and amazing options. A lot of the Pizzas can be easily converted to sandwiches or wraps.
This year I made easy quick meals like these Wraps and other things thrown in the mix. A day or so of rest then its time to think of Halloween, Diwali, Thanksgiving, and the holiday Season!
More Sandwiches on the blog.
This famous Roasted Butternut squash, Balsamic Caramelized Onion, Sriracha Mayo Sammie.
Mint Cilantro Chutney, tomato Cucumber Sandwich
Buffalo Millet, Ranch Grilled Sammish
And so many more here which can also be accessed from the main page now under Categories -> Sandwiches:)
Grill up the pepper, Broccoli and Zucchini.
And the Thinly sliced Cauliflower, red onion.
Gorgeous roasted veggies.
Spread Mayo on the toasted or warm bread slices. top one slice with Spinach, then grilled Red onions, Zucchini, Red Bell Pepper.
top with roasted Broccoli and Cauliflower.
Then mustard and Sriracha.. because you know It is Sriracha and I like that spice. That is a lot of Sriracha for the picture ;). Use per taste. Though hubbs loved his sandwich (he gets to eat the photography subjects some days if I add some things more or less for the photographs. :))
The Ultimate Roasted Veggie Sandwich
Allergen Information free of dairy, egg, corn, nut. Can be made soy-free with soy-free mayo. Can be made gluten-free with gf bread.
Thinly Sliced Cauliflower (1/4 inch or less)
Halved Broccoli florets
1 Sliced Zucchini
Sliced Red bell pepper
Sliced Red Onion
Baby spinach or other baby greens
Oil as needed
Vegan Mayonnaise of choice. I used Nasoya Light
Prepared Mustard (I used Jalapeno mustard)
Sriracha or ketchup
Bread slices or baguette or hoagie roll
Heat a large grill pan on medium-high heat. Drizzle a little oil and spread on the pan.
Place the sliced veggies on the pan. Cook until well grilled. Flip and grill a bit more. Grill till tender crisp.
Broccoli and Cauliflower take longer to get grilled. About 8-10 minutes. I used small Broccoli Florets and sliced them into halfs. Other veggies get done in 6-8 minutes.
Grill or toast the bread slices. Spread mayo on both sides of the bread slices.
Layer some spinach/greens. Top with red onions, Zucchini, bell pepper. then Broccoli and Cauliflower.
Sprinkle salt and pepper. Add mustard and Sriracha or ketchup to taste. Serve hot.
If roasting in the oven, toss veggies in oil, salt and pepper and bake at 425 degrees F until tender crisp. 15-25 minutes.
Notes: For more protein, Add cooked chickpeas or other beans mashed with Sriracha and mayo. Or thin slices of blackened up Temper or tofu.
This sandwich is being shared at slightly Indulgent Tuesdays. Allergy Free Wednesdays, Rickis wellness weekend