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Spring Vegetable Sando


YOU’LL NEED

Roasted Spring Veggies

1-2 whole squash or zucchini cut into thick 2cm thick strips

1-2 eggplants also cut thick 

Olive oil

Salt and pepper to taste

METHOD

  1. Salt your eggplant and squash to season them and draw out some moisture. Allow to sit while you prep your chimichurri and Caesar Mayo. Then wipe off excess water.
  2. Sprinkle on freshly cracked pepper and cover generously in olive oil. 
  3. Grill over coals or on a pan at high heat until the edges are charred and the center is just cooked. Set aside for assembly.

Chimichurri

1/2 cup fresh parsley, finely chopped (15 g)

1/4 cup fresh cilantro, finely chopped (10 g)

4 garlic cloves, minced (12 g)

1 teaspoon dried oregano (1 g)

1/2 teaspoon red pepper flakes or medium sized fresh chili (1 g)

1/2 cup olive oil (120 ml)

2 tablespoons red wine vinegar (30 ml)

1 tablespoon lemon juice (15 ml)

1/2 teaspoon salt (3 g)

1/4 teaspoon black pepper (1 g)

METHOD

  1. In a small bowl, combine the parsley, cilantro, garlic, oregano, and red pepper flakes.
  2. Stir in the olive oil, red wine vinegar, lemon juice, salt, and pepper.
  3. Mix well and let the flavours meld for at least 30 minutes before serving.

Caesar Salad Mayo

1 cup (240 ml) neutral oil (like canola or sunflower)

1 large egg (about 50 g)

1 tablespoon lemon juice or White wine vinegar (15 ml)

1 teaspoon Dijon mustard (5 g)

1 teaspoon Worcestershire sauce, optional (5 ml)

1 small garlic clove, minced (about 3 g)

1/4 cup grated Parmesan cheese (25 g)

1/2 teaspoon salt (3 g)

1/4 teaspoon black pepper (1 g)

METHOD

  1. In a tall, narrow container, combine the egg, lemon juice, mustard, Worcestershire sauce, garlic, Parmesan, salt, and pepper.
  2. Slowly pour the oil into the container.
  3. Use an immersion stick blender, starting at the bottom and working your way up slowly, until the mixture emulsifies into a creamy mayonnaise.
  4. Taste and adjust seasoning if needed.

ASSEMBLY

2 Slices of Capital Sourdough

Thickly Shaved Parmesan

  1. Lather each slice of sourdough with Mayo.
  2. Layer grilled spring vegetables with chimichurri over each layer.
  3. Then, finish with thickly shaved Parmesan cheese. Eat while the vegetables are still a little warm.
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