Saturday, August 6, 2011

Summer Vege Sandwich (Tian)

This is my favorite way to use garden zucchini and tomatoes.
These are as good cold on the second day
as they are straight out of the oven.

1 crusty loaf of bread
olive oil
caramelized onions
roasted red peppers
1 to 2 zucchini, sliced thin
3 to 4 tomatoes, sliced thin
sea salt
cracked pepper

Slice bread open.  Drizzle oil in a 9x13 pan or other of desired shape and size.
Pack bread slices, cut side up, very close together so they are touching but not on top of each other. Drizzle bread tops with more oil.  Top with caramelized onions.  Lay roasted peppers on top of onions.  (Or mix onions and peppers, if sliced, together and then top bread.)  Sprinkle with salt and pepper.  Layer zucchini and tomatoes on top, alternating, and being sure to keep a little of the outside of the bread slices showing. Drizzle with a little more olive oil.  Sprinkle with salt, cracked pepper, and thyme.  Cover with foil and bake at 350F for 1.5 hours.  Uncover and bake another 10 minutes.

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