Sunday, October 4, 2009

some sandwich

For those of you in northern climes, here's a great way to make use of the last of those Solanaceae family veggies:

Eggplant, cut in 1/2 inch slices
Zucchini or summer squash, cut in 3/8 inch slices
Red pepper, cut in strips
Onion, cut in crescents
Mushrooms, sliced thickly
Garlic, chopped
Baguette (Rustica Bakery, Minneapolis MN, or other)
Chevre (Donnay Dairy, Kimball MN)

Use as many veggies as seems reasonable, based on the number of people you intend to feed. One small eggplant, patty pan squash, good-sized tomato, little red pepper and onion and a few mushrooms was a nice amount for two people.

On a baking sheet or dish, toss all the veg with olive oil, a generous amount of good salt and freshly ground pepper. Roast at 450 degrees until slightly browned, turning once or twice.

Cut the baguette into serving-size pieces and slice lengthwise. Spread each with a bit of mayo, followed by a good layer of chevre, and top with roasted veggies. Cover the veggies with a few slices of mozzarella and broil until the cheese begins to brown.

If you don't have chevre or are afraid to try it, you might be able to get away with a little cream cheese (or nothing), but you'll really be missing out on something delicious without it. Likewise, good quality bread might make or break this meal, but you can probably do all right with a decent Italian loaf, or a nice sourdough, or a hearty wheat--just make sure it isn't flimsy and has some flavor. Easy, cheesy.

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