Sunday, June 13, 2010

Seared Zucchini Sandwich with Roasted Red Pepper White Bean Spread

This recipe is found here Food for life tv and The Committee For Responsible Medicine do webcasts demonstrating how to make different recipes. Past episodes are found here: Everything I've tried from them has been good so far.

Makes 2 sandwiches:

1 C. white beans (cannellini beans)

1 Can roasted red peppers (or 1 large one you've roasted yourself)

1/4 T salt

2 Zucchini sliced long-ways into thirds

4 Cloves garlic, sliced

Pinch of salt

1 T balsamic vinegar

2 Whole wheat hoagie rolls or bread

6 basil leaves

Make a sandwich spread in your blender or food processor out of the white beans, roasted red peppers and salt. (the beans will water down the flavor so add more peppers or salt if needed.)

Heat a skillet and add thick cut zucchini till they start getting brown. Sprinkle with salt while cooking. Don't over cook! You don't want the zucchini to get mushy. When they are browned on each side throw the garlic into the pan and cook for a few seconds only, until you smell the garlic. Take the pan off burner and splash in the balsamic vinegar. The vinegar will caramelize quickly on the hot skillet.

Spread dressing on sandwich rolls, add zucchini and garlic, top with basil, and enjoy warm.

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