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roasted-veggie-sandwich recipe

Date:    Fri, 22 Oct 93 08:04:23 CDT
 From:    (U33754%UICVM@UICVM.UIC.EDU)
 Open-Faced Roasted Veggie Sandwiches
 mushrooms, sliced
 zucchini or summer sqush, young, sliced into coins
 tomato, sliced
 marinade: balsamic vinegar, tamari sauce, maple syrup
 non-sweet whole grain bread (I used spelt bread)
 Marinate the mushrooms long enough to coat, and remove with a slotted
 spoon.  Do the same with the squash, keep separate.  Assemble six slices
 of bread on a large baking sheet.   Place mushroom slices on each slice
 of bread, if you cover the whole slice of bread there is less chance of
 the crust ends burning.  But if you let a little crust poke through, it
 might get nice and crisp.  I only had one layer of 'shrooms, but think
 several layers might do.  Then layer the summer squash over the 'shrooms.
 Place in 350 F oven and roast for 5 minutes or so.  Remove from oven and
 lay on the tomato slices.  Stick this in broiler for a few minutes.
 Serve hot.  (note if you pour any marinade over the bread, you run the
 risk of the sandwiches falling apart, so DON'T DO IT).
 Proportions in marinade are up to you, I used 2 parts balsamic, 1 part
 tamari and 1/2 part maple syrup -- and that was too tart.  I would also
 reccomend a salt water solution, or 1 part balsamic, 1 part tamari, and
 1 part maple syrup.  The main advantage to the bread is it means no
 cleanup mess for the chef!
 kwvegan vegan