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Olympic Bobsleigh Sandwich
Ingredients:
- 1 Zucchini, sliced
- 1 Eggplant, sliced
- 1 Portabella Mushroom, sliced
- 1 Roasted Red Bell Pepper, sliced
- ¼ cup Olive Oil
- 2 tablespoons Balsamic Vinegar
- ¼ cup Parsley, chopped
- salt and pepper
- ½ cup Cooked White Beans
- 2 tablespoons Chives, chopped
- 1 tablespoon Basil, chopped
- ¼ cup Feta, crumbled
- 1 cup Watercress
- 1 Multigrain Baguette
Directions:
- Preheat oven to 350°F
- Combine the zucchini, eggplant, mushrooms, and bell pepper in a bowl.
- Pour the olive oil, balsamic, and chopped parsley over the vegetables and toss. Place the vegetables on a cookie sheet and bake for 15 minutes.
- While the vegetables are roasting combine the cooked white beans, chives, basil, and a pinch of salt and pepper into a mini food processor. Blend until smooth. (If needed add a splash of water)
- Slice the baguette in half lengthwise and spread the bean and herb mixture evenly on both sides, layer the sandwich with the vegetables and the watercress. Top with crumbled feta and enjoy.
Equipment:
- Mixing Bowl
- Baking Sheet
- Mini Food Processor
- Spatula