I don’t know what it is, but there are few things I find more beautiful than an apple-red bell pepper. It’s bright green stem curving off the top, the pepper is so shiny and luminous you almost think it’s a decorative ceramic model, meant to sit upon countless other imitation vegetables making up a centerpiece. But this pepper is wonderfully real and by the simple sight of it you have no doubt it will taste as good as it looks. If you’ve been to the farmers market lately then you know what I’m talking about.
There are peppers of all shapes, colors and flavors, pilled in baskets and just screaming to be thrown into a pot of chili or to be dipped into a freshly pureed hummus. My absolute favorite bell pepper application, however, is to roast them until they are sweet and silky, a welcome crunch remaining in the center.
I returned home with quite the bounty after my most recent farmers market excursion and, anchored by the peppers, decided to chop, toss and roast all of my fresh veggies for the makings of a warm, gooey, richly flavored sandwich so delightful and complete it makes you contemplate becoming a vegetarian. Just for a second though – remember I mentioned chili? Many (but not all) of the farmers markets will be closing for the season this month, and I can think of no better way to kick of the fall and to soak up every last bit of farm fresh delights than by heading to the Foxhollow Farm fall festival on October 13th.
I’m a huge fan of Foxhollow Farm and am very sad to be missing this fantastic foodie event, however I encourage you to go in my stead and to enjoy all that the fall and this farm have to offer. And while you’re there plan to pick up some veggies to roast and toast between bread and melty cheese. It is the perfect lunch for a fall day!
Preheat the oven to 425 degrees. Just about any fresh veggies will do here, but I highly recommend this combination: one quarter of a red onion, thinly sliced, one half cup yellow squash, chopped, one half cup chopped zucchini, one half of a small red pepper, thinly sliced, one half of a small green pepper, thinly sliced and one clove garlic, minced. Toss with one tbs olive oil, one half tsp kosher salt and one quarter tsp pepper. Roast for ten minutes, remove and toss the vegetables, and then roast for an additional five minutes. Remove from the oven and set aside.
While the vegetables are roasting, prep the accompaniments. I love sun-dried tomatoes and kalamata olives and think they are a fantastic addition to this sandwich. The roasted veggies have a slight sweetness and the sharp, briny flavors of the olives and the rich, intense overtones that the sun-dried tomatoes bring are wonderful counterparts to the other elements that make up this sandwich.
A simple smear of mayo will do just fine, but why not dress it up a bit! Add to a bowl, two tbs mayonnaise, one tsp dijon mustard, one tbs minced basil, the juice of half a lemon, four dashes hot sauce and a pinch of salt and blend until smooth.
Ciabatta bread comes chock full of nooks and crannies, the perfect platform for a slightly spicy sauce topped with warm, roasted veggies. The Fresh Market sells these wonderful little ciabatta rolls that I love, but a large ciabatta loaf or any other crusty bread will do just fine.
Slice the rolls in half and tear the bread from the center of the top half out, creating a small hole where the veggies and some peppery, leafy arugula can hide.
Top the veggies with a slice of havarti cheese – it melts beautifully! – and warm on a panini press for five minutes until the cheese is oozing out of the sides and the bread is crusty and toasted. If you don’t have a panini press then you can toast the sandwich on 350 for five to ten minutes, placing a heavy bottom, oven safe pot on top of the bread, pressing it onto itself.
Healthy, fresh and warm, I can’t think of a better sandwich to help with the transition into fall.
Makes Two Sandwiches
- one quarter of a red onion, thinly sliced
- one half cup yellow squash, chopped
- one half cup chopped zucchini
- one half of a small red pepper, thinly sliced
- one half of a small green pepper, thinly sliced
- one clove garlic, minced
- one tbs olive oil
- one half tsp kosher salt
- one quarter tsp pepper
- eight kalamata olives, chopped
- four sun-dried tomatoes, chopped
- two ciabatta rolls
- two slices havarti cheese
- one cup arugula
- two tbs mayonnaise
- one tsp dijon mustard
- one tbs minced basil
- the juice of half a lemon
- four dashes hot sauce
- pinch of salt
Lindsey McClave has a deep love for food, wine and travel. While she has no intentions of becoming a chef or a sommelier and doesn’t consider herself an expert in any culinary area, she is obsessed with learning.
She says, “the one thing I’ve taken away from my wine travels is that wine is meant for everyone – rich, poor, and everywhere in-between.” Whatever cooking becomes to you, she encourages you to find that foodie place, embrace it and run with it.
