Leaving Mother’s Day fare in our wake, for tonight we decided on simple vegetable grilled sandwiches. We used a marinated portobello with garlic and vinegars, red pepper and almond puree, caramelized onions with spinach and basil leaves on a ciabatta bun. It’s one of my go-to recipes for an easy yet healthy meal. I put this one together in the 70s when I had a limited budget and a co-op membership. And yes, I made the ciabatta with all its holes. Served with a herb and mixed green salad, homemade balsamic vinaigrette and a Sancerre wine to complement. As a surprise I had fresh strawberries as a condiment instead of anything brined and it worked beautifully.
A great way to utilize leftover vegetables from Mother’s Day and have an easy meal free of time consuming cooking.