Featured recipe from Marilu’s table * Roasted red pepper sandwich
Some days we just want a sandwich. This is one of our favorites.
If you’re cutting back on nightshades (potatoes, peppers, eggplant) replace the pepper with thick strips of grilled zucchini or portabella mushroom (we like both of those best when marinated for 30 minutes or so in a simple vinaigrette, then grilled).
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Roasted Red Pepper Sandwich
Purple * Serves 1
2 slices flourless, whole-grain bread, lightly toasted (we like Food for Life’s Ezekial 4:9 bread)
Nayonnaise or Vegenaise
Dijon mustard
thin cucumber slices
alfalfa sprouts
red pepper
Spread thin layer of Nayonaise on one piece of toast and Dijon mustard on the other.
Arrange cucumber slices on one piece, top with roasted red pepper slices (see below) and sprouts. Top with
other toast slice. Press down on the sandwich a little with your hand, and cut in half.
To roast red pepper:
If you have a gas stove, skewer the red pepper with a metal skewer. Place washed red pepper directly on medium flame. Char pepper on all sides, using the skewer to turn the pepper. Remove from the flame and put in a paper bag. Allow to sit for 15-20 minutes while the skins “sweat off”. Peel the loose skins from the pepper, remove seeds and ribs. Slice into strips.
Or, you can also roast in the oven or on a grill. Preheat oven to 400F, place pepper on a baking sheet, turning frequently until skin blisters on all sides. Place in paper bag as above.
