Monday, July 17, 2017

Roasted Veg Sandwich with Romesco Spread

Just a head's up this is probably going to be a downer post.


This sandwich is delicious and amazing and one of the best that we've ever made, so if my rantings make you feel down at least you have a nice sandwich to make afterwards.

I don't usually "go deep" with my blog posts, but I just feel like being honest with how I feel (even if I feel embarrassed after posting this). Lately, I've been in a funk. Nothing really appeals to me and everything makes me feel bad. I don't feel like doing anything but I hate not doing anything. I haven't even felt like cooking or baking, yet store-bought food turns my stomach. I like listening to music as a distraction but I can't even find any music that I enjoy listening to lately. I'm sure a big part of it has to do with the fact that I'm still dealing with the loss of our second mom/Nannie a.k.a grandmother last year (who I miss SO much) as well as the dramatic progression of our grandad's dementia, which are big things, but I don't want to feel this way. And feeling this way makes me feel like I'm wasting precious time and taking advantage of the life I've been given. It's a negative cycle that isn't helped by this super dreary, rainy summer. I don't even know if I'm accomplishing anything by writing this down. Do you ever feel like there's a rain cloud hovering above your head? What do you do to make it go away?  

I should probably make this sandwich again. It was delicious, after all. 


Roasted Vegetable Sandwich 
with Romesco Spread
adapted from Isa Does It

Ingredients
for the veggies:
1 large eggplant, sliced into 1/2 inch slices
4 medium zucchini, sliced 1/2 inch thick
2 sweet potatoes, sliced thinly -  use a mandolin if you have one
2 tbsp olive oil
sea salt
black pepper
handful of baby spinach

for romesco spread:
3/4 cup sliced almonds
2 cloves garlic, minced
2 roasted red peppers, chopped - we used ones from a jar but you can always roast your own
1 tbsp olive oil
1 tbsp red wine vinegar
2 tsp paprika
1/4 tsp salt

Directions
Preheat oven to 425 degrees F. Line two baking sheets with parchment paper. Spread out the veg in a single layer and brush each side with olive oil. Sprinkle with salt and pepper. Place in the oven.

After 12 minutes of roasting you should flip the sweet potatoes because they'll need less time where they're thinner. Roast everything for another 12 minutes then flip the zucchini and eggplant and remove the sweet potatoes if they look golden/browned and feel soft. Put the eggplant and zucchini back into the oven for another 10-12 minutes, until the veggies are brown and soft. 

Preheat a large pan over medium-low heat and spread the almonds out in a single layer. Toss until brown and fragrant - 5 to 7 minutes. Transfer to a blender and pulse until little bits. 

Add the garlic and pulse. Then add the roasted red peppers, olive oil, vinegar, paprika, salt, and puree until everything is blended. It doesn't have to be completely smooth. You'll have to scrape down the sides every now and then while blending. You may also have to add water if things get stuck. If so, add a tablespoon at a time. Keep refrigerated until the sammies are ready to go. 

We used ciabatta buns for our sandwiches and pressed them in the panini press to warm 'em up first. But you can use whatever buns you like and do whatever you like with them. Spread some romesco on the buns then add the veggies and the spinach. 

We hope you enjoy!

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