Thursday, July 3, 2008

Open Face Veggie Sandwiches

Ahhh life on the island is goood! This past weekend me and some girlfriends went over to Vancouver Island for a little getaway and got to stay at one of my friends beautiful summer houses with the most amazing view. Seeing as two of my friends are vegetarian, the first night we did all veggie. So simple and not too heavy for a nice light summer meal, all I did was slightly toast a multigrain baguette in the oven, caramelize some onions and saute up some mushrooms and bell peppers. To the rescue was store bought roasted garlic hummus, jarred artichokes, fresh baby spinach and basil, black olives and feta. Served with a simple tomato salad, nice cold glass of vodka spiked pink lemonade and a side of wicked sunset...heavenn!

Open Face Veggie Sandwiches
1 multigrain baguette
1 container roasted garlic hummus
2 cups sliced mushrooms
2 large handful fresh baby spinach
1 large handful fresh basil
1 red bell pepper, julienne
1 jar artichoke hearts
1/4 cup black olives, sliced
1/2 cup feta, crumbled
2 large vidalia onions, julienne

1.Preheat oven to 375 degrees F. Place baguette in oven to warm through and crisp up.
In a large skillet heat oil on high heat (this is my quick method to caramelize onions). When hot, add in onions and spread out evenly on pan. Only start to stir when you see the onions turn golden brown, reduce heat to medium high. Season with s+p
2. After onions are cooked take out and saute bell pepper and mushrooms, season with s+p
3. Slice baguette in half lengthwise and cut into desired length
4. Spread roasted garlic hummus on baguettes, top with fresh basil, spinach, mushrooms, artichokes, red bell pepper, caramelized onions, black olives and feta.
5. Place in oven for 5-7 minutes or until warmed through

1 comment:

Lois said...

Oh wow, that view is gorgeous! I wish I could have made the trip with you girls. Looks like you had a lot of fun and GREAT food.