August 23, 2016
1/2 cup olive oil
3 tbsp balsamic vinegar
2 tbsp finely chopped fresh thyme
1 tbsp Dijon mustard
1 tsp honey
3 cloves garlic, grated
Salt and freshly cracked black pepper
2 large portobello mushroom caps, sliced
3 banana peppers, stemmed, seeds removed and quartered lengthwise
2 medium yellow squash, sliced lengthwise into 1/4-inch strips
2 medium zucchini, sliced lengthwise into 1/4-inch strips
1 large red onion, cut into 1/4-inch slices
Sun dried tomato and goat cheese spread:
3 oz goat cheese, at room temperature
3 oz sun-dried tomatoes, minced
Salt and black pepper, to taste
Sun dried tomatoes
For the marinade, mix the oil, vinegar, thyme, Dijon, hone and garlic together.
Clean the gills of the portobello mushrooms with a spoon. Place all the sliced vegetables, including the mushrooms, in the Ziploc bag that contains that marinade. Let it sit for 15 minutes.
After 15 minutes, places the vegetables on a baking sheet and preheat the oven to 350. Roast the vegetables for 15 minutes, each side.
While the vegetables are cooking, mince the sun dried tomatoes and combine them with the goat cheese.
For the pesto, place the sun dried tomatoes and arugula in a blender, add olive oil as needed to help get a liquid-like consistency. Add garlic into the blender.
Once the vegetables are cooked and the spreads are made, start building the sandwich using Naan bread. Top the layered vegetables with basil.