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Roast Vegetable Sandwich with Tapenade
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Roast Vegetable Sandwich with Tapenade
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Roast Vegetable Sandwich with Tapenade
FROM CHEF DALE MACKAY
Ingredients
| 2 | teaspoons fresh or dried rosemary, chopped | |
| 1 | teaspoon garlic, minced | |
| ¼ | cup CO-OP GOLD Extra Virgin Olive Oil, Intenso | |
| ½ | teaspoon salt | |
| 1 | small red onion, cut into ¼ inch rings | |
| 1 | red bell pepper, seeded and halved | |
| 1 | portobello mushroom, de-stemmed | |
| ½ | tablespoon CO-OP GOLD Balsamic Vinegar of Modena, Premium | |
| 2 | tablespoons black olives, finely chopped | |
| 1 | tablespoon capers | |
| 1 | tablespoon CO-OP GOLD Extra Virgin Olive Oil, Intenso | |
| 1 | tablespoon low fat mayonnaise | |
| ⅓ | cup alfalfa sprouts | |
| 2 | slices of CO-OP GOLD PURE Organic Bread |
Directions
In a large bowl, mix rosemary, garlic, olive oil and salt. Add the vegetables and mix well to coat. Spread on a baking tray and broil on high on middle rack in oven for 15 to 18 minutes. Allow to cool slightly. Transfer the still warm vegetables to a mixing bowl and pour over the balsamic vinegar. Mix to coat.
For tapenade, mix olives, capers and olive oil in a small mixing bowl. Combine until uniformly mixed.
Spread tapenade and mayonnaise on both the top and bottom slices of bread. Build sandwich with roasted vegetables and alfalfa sprouts and enjoy. This delicious sandwich can be served slightly warm or cold.
Makes 1 sandwich
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