I've been a vegetarian since I was nine years old. Well, let me re-frame that--I was a vegetarian from the ages of nine and probably 22, but then I started eating fish occasionally. So I guess I'm not a true, official vegetarian anymore.
However, over the years, my interest in healthier eating has really grown. I was one of those unhealthy vegetarians for a long time, one that didn't care much for vegetables and wasn't careful about protein intake. That's all changed (thank goodness). Now I love most vegetables and I try to make sure I'm getting an adequate amount of protein daily.
One of my favorite ways to cook vegetables is to roast them. If you haven't tried roasting vegetables yet, you absolutely must. Roasting brings out the natural sugars in the plant foods, making them sweet, chewy-crisp, and delicious.
The sandwich above is one I came up with this week and is YUMMY! Plus, it's healthy.
Here's the recipe:
Preheat oven to 400 degrees. Spread a little oil around a cookie sheet and cut your vegetables up, laying them all around the sheet. Try to leave a little space between the vegetables. Sprinkle with salt and pepper. Bake for 10 minutes, turn veggies over and bake another 10 minutes. (Tip: Vegetables that are hearty like portobello mushrooms, winter squash, sweet and white potatoes, carrots, etc., roast very, very well).
While your veggies finish roasting, toast a crusty roll and spread with a thin layer of wasabi or chipotle mayo (add a bit of wasabi or chipotle paste to the mayo in a separate dish and stir well). On top of that, add a thick layer of hummus, then layer on your roasted vegetables. Eat open-faced.
Afterwards, make sure you tell me if you eat this and how much you loved it--because I just know you will.