Open-Faced Roasted Veggie Sandwiches

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Recipe submitted by U33754%UICVM@UICVM.UIC.EDU

Open-Faced Roasted Veggie Sandwiches

Ingredients (use vegan versions):

mushrooms, sliced
zucchini or summer sqush, young, sliced into coins
tomato, sliced
marinade: balsamic vinegar, tamari sauce, maple syrup
non-sweet whole grain bread (I used spelt bread)

Directions:

Marinate the mushrooms long enough to coat, and remove with a slotted spoon. Do the same with the squash, keep separate. Assemble six slices of vegan bread on a large baking sheet. Place mushroom slices on each slice of vegan bread, if you cover the whole slice of bread there is less chance of the crust ends burning. But if you let a little crust poke through, it might get nice and crisp. I only had one layer of shrooms, but think several layers might do. Then layer the summer squash over the shrooms.

Place in 350 F oven and roast for 5 minutes or so. Remove from oven and lay on the tomato slices. Stick this in broiler for a few minutes. Serve hot. (note if you pour any marinade over the vegan bread, you run the risk of the sandwiches falling apart, so DONT DO IT).

Proportions in marinade are up to you, I used 2 parts balsamic, 1 part tamari and 1/2 part maple syrup -- and that was too tart. I would also reccomend a salt water solution, or 1 part balsamic, 1 part tamari, and 1 part maple syrup. The main advantage to the vegan bread is it means no cleanup mess for the chef!