Saturday, July 12, 2014
I went to the Farmers' Market this morning and came home with so many delicious vegetables - including zucchini and eggplant. I decided to oven roast diagonal slices of eggplant, z-squash, and sweet peppers (no added oil). Meanwhile I took some white beans (1.5 C) out of the freezer (I had cooked them several weeks ago and stored in zip lock bags) and decided to experiment with them as a "smear" for a sandwich (a la Mark Bittman, NYTimes food editor, who has increased plants in his diet). I defrosted the beans, added a bunch of basil and garlic with pepper and a few walnuts, blended it together, and it was a great spread/smear.
The assembly began: Brownberry 100% WW sandwich thins, the smear on each slice, fresh tomato, red onion, roasted pepper, z-squash and eggplant. Such a great medley of flavor. Hummus would have been a good spread, too.
This is something I could serve company - with side dishes of raw beet and carrot salad and/or roasted Yukon Gold potatoes with Kale. A couple of Greek olives on the side for garnish and a punch also would have been good.