You may not be like me, but if you don’t eat meat every night, you can relate. I had some sort of meat for 3 nights in a row last week and my body was aching. Too heavy. I may be overstretching with the aching comment, because there was no physical pain, I just felt…well…blah. I felt weighed down and lacking feel good nutrition.
This happens every time I go a few nights with meat. It was time for a meatless intervention. Veggie sandwiches are a hot ticket in our house. My family loves a good spread and each time we have veggie sandwiches, they get a new spread to spice things up. Let’s be honest, a veggie sandwich can get a little boring.
Also, grilling or roasting some of the veggies is a nice touch. Not everything has to be raw to be good for you. My husband even commented on how much he liked the roasted veggies – that is rare.
As far as I’m concerned, if you are going to make a veggie sandwich, each element needs to taste good on its own. I made fresh rolls, but bakery rolls do the trick too. If you are in a bread baking mood, look here:
First, I roasted some zucchini and carrots. I sliced them 1/4″ thick and roasted for about 15 minutes, not long.
Then I started on the spread. I sauted some onions and garlic in a little olive oil.
Add the kale and let that wilt down.
It happens fairly quickly.
In my tiny food processor, I have cream cheese, carrots and the onions, garlic, and kale with a pinch of salt.
This doubles as a dip. We used it for our veggie sliders and the next morning for egg sammies. It works for just about anything you want to spread or dip.
Here’s the little sandwich buffet for everyone to make their own.
- 1 small to medium zucchini, cut into ¼" slices
- 1 medium carrot, cut on the diagonal in ¼" slices
- Drizzle of olive oil
- Pinch of salt and pepper
- Other vegetables: Lettuce, tomatoes, red onion, red cherry peppers, etc
- 6 Rolls
- 1 teaspoon olive oil
- ¼ cup onion
- 1 clove garlic
- ¼ cup diced carrots
- 4 oz low fat cream cheese
- 2 cups kale
- pinch of salt
- Preheat oven to 400°F (205°C)
- On a large baking sheet, arrange zucchini and carrots
- Drizzle with olive oil, add a pinch of salt and pepper and toss
- Bake for15-20 minutes, or until soft
- Remove from oven and set aside
- In a small saucepan over medium heat, add olive oil, onion
- Sauté until soft and then add garlic, sauté for an additional minute and add kale
- Sauté until kale starts to wilt and then remove from heat
- Add all spread ingredients together in a food processor (onions, garlic, kale, cream cheese, carrots, and a pinch of salt), pulse until smooth
- Slice remaining sandwich ingredients (tomatoes, lettuce, onions, etc)
- Assemble sandwiches with the kale spread, roasted zucchini, carrots, and other vegetable sandwich ingredients