Tuesday, June 28, 2011

Grilled Vegetable Sandwich to Sabotage My Meatatarian Instincts

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Let's Dig In!

With the Italian parsley and oregano growing like fricken’ weeds in my garden it was time to use some of it up. An easy way to do that is make chimichurri, an Argentine parsley sauce with bright flavors.

This stuff is absolutely delicious on a steak but I’ve become a bit of a meatatarian lately and am trying eat more veggies. For that reason I made this Grilled Vegetable Sandwich topped with this extremely flavorful sauce and I didn’t miss the meat one bit!

Hip Cooking Tip: If you don’t want to use the grill you can place the vegetable mixture on a baking sheet and roast them in the oven at 450ºF for about 10 minutes.

Song Pairing: This sandwich has an Argentine influence so I went with a Beastie Boys song. Don’t bother, trying to make a connection…there is none. My favorite CD release from them is Paul’s Boutique, but I’m not going to pick a song from that 1989 offering. Instead I’m going with Sabotage because this sandwich is sabotaging my "meat with every meal" instincts (in a good way) and the video is just plain fun to watch.

Grilled Vegetable Sandwich with Chimichurri Sauce
Grilled vegetables with a bright parsley sauce on a baguette

Instruments
Chimichurri Sauce
½ cup fresh Italian parsley
2 tbsp chopped fresh cilantro
1 tbsp chopped fresh oregano
1 tbsp white wine vinegar
1 clove garlic, roughly chopped
Pinch or 2 dried crushed red pepper flakes
1/3 cup extra virgin olive oil

2 bell peppers (1 red, 1 yellow) seeded and cut into ¾-inch strips
1 medium zucchini, halved and sliced
½ red onion, cut into chunks
1 tbsp extra virgin olive oil
¼ tsp each salt and pepper
Red leaf lettuce
1 baguette halved horizontally and cut into 4 sections

Lyrics
In a food processor, combine parsley, cilantro, oregano, vinegar, garlic, red pepper flakes and oil. Purée until almost smooth. Lightly season with salt and pepper. Set aside.

In a grilling basket, combine peppers, zucchini and onion. Add oil, salt and pepper. Toss until vegetables are evenly coated in oil. Grill vegetables over medium-high heat until tender, about 6 to 8 minutes.

Place some leaf lettuce on baguette slice. Top with grilled vegetables and chimichurri sauce. Top with second baguette slice. Dig in!

Volume: Makes 4 Sandwiches
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Brent Garell (@kitchenroadie)
brent@cookapalooza.com

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