ROASTED VEGETABLE SANDWICH WITH PARSLEY ARUGULA SALAD
Provided by Linda Wells
Categories dinner, lunch, main course
Time 2h
Yield Four sandwiches
Number Of Ingredients 14
Steps:
- To roast the red peppers, place either over a gas burner, under the broiler or in a very hot oven (450 to 500 degrees), turning frequently until the pepper skins blacken. Place the peppers in a paper bag or covered bowl until they cool. Gently peel away the skin, cut in half and carefully remove the seeds. Roasted peppers can be covered with olive oil and kept in a covered container in the refrigerator for up to two weeks.
- Preheat the oven to 450 degrees.
- Sprinkle the eggplant slices with about one-and-a-half tablespoons of coarse salt and let stand for 30 minutes.
- Place the tomatoes, onion wedges and rosemary sprig in a lightly oiled oven-proof skillet or pan, just large enough to contain the vegetables. Place the garlic, cut-side down, on top of one of the tomatoes. Generously brush the vegetables with olive oil and sprinkle with salt and pepper. Roast in the oven, tossing the vegetables lightly to coat them with oil and juices. Remove when the garlic and onion are tender and golden brown, about 45 minutes. The tomato will be very soft, its skin split.
- While the vegetables are roasting, rinse the eggplant slices under cold water and dry well with paper towels. Place the slices on an oiled baking sheet and brush the tops with olive oil. Bake in a 450-degree oven, turning once, until golden brown, about 15 to 20 minutes. Set aside.
- Take the roasted garlic and squeeze the head to release the softened cloves into the bowl of a food processor. Add the onion, flesh of tomato, discarding the skins, one teaspoon of Sherry vinegar, two teaspoons of lemon juice (if desired) and two tablespoons of olive oil. Process, using short pulses, until the mixture is the consistency of a relish.
- In a mixing bowl, lightly dress the parsley and arugula with about one teaspoon of Sherry vinegar and olive oil. Sprinkle with salt and pepper to taste.
- Brush one side of each slice of bread with olive oil and lightly toast on the rack of the 450-degree oven.
- To assemble the sandwiches, place a quarter of the eggplant and roasted pepper slices on each of four slices of bread, oil-side up. Spoon on about two or three tablespoons of sauce (see note). Top with the dressed greens and cover with a second slice of bread, oil-side inward.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 19 grams, Carbohydrate 19 grams, Fat 23 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 512 milligrams, Sugar 7 grams
PAN-GRILLED VEGGIE SANDWICHES WITH RICOTTA, ARUGULA AND BALSAMIC
Provided by Dave Lieberman
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Brush large grill pan with vegetable oil and heat over medium-high heat.
- Before grilling, toss veggies with olive oil, garlic, salt and pepper. Grill vegetables in batches until nicely colored and soft, about 6 to 8 minutes per batch.
- Cut bread into 6-inch pieces. Cut pieces lengthwise but don't go all the way through.
- Spread a thick layer of ricotta on the bottom half of the bread. Sprinkle with salt.
- Toss arugula with olive oil, balsamic vinegar and salt and pepper to taste. Place dressed arugula on top of ricotta layer. Then add the generous amounts of the different grilled vegetables.
ARUGULA AND ROASTED-VEGETABLE SALAD WITH WHOLE-GRAIN CROUTONS
Croutons -- made by baking cubes of whole-grain bread -- give extra crunch to this brightly flavored salad that combines arugula, roasted fennel, golden raisins, and oranges.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Make the croutons: Coat a rimmed baking sheet with cooking spray. Arrange bread cubes in a single layer on prepared sheet; coat bread with cooking spray. Season with salt and pepper. Toast in oven, stirring occasionally, until golden brown and crisp, 10 to 12 minutes. Transfer to a plate; let cool completely. Croutons can be stored in an airtight container at room temperature up to 4 days.
- Squeeze juice of 1 orange into a small nonreactive saucepan. raisins. Bring to a simmer over medium heat. Remove from heat; let stand until raisins are plump, about 10 minutes. Drain raisins, reserving 2 tablespoons juice.
- Coat a rimmed baking sheet with cooking spray. Arrange scallions, fennel, and raisins in a single layer on sheet; coat with cooking spray. Roast, flipping mixture once, until vegetables are tender and lightly browned, 12 to 15 minutes. Transfer to a plate; let cool slightly. Cut scallions into 1-inch pieces.
- Remove peel and pith from remaining orange. Carve out flesh between membranes (you should have about 3/4 cup segments). Transfer segments to a large bowl. Add scallions, fennel, raisins, arugula, and croutons; gently toss.
- Whisk reserved juice, the vinegar, and salt in a small bowl. Gradually add oil, whisking until emulsified.
- Drizzle vinaigrette over salad, and gently toss. Divide among 4 serving plates. Season with pepper.
Nutrition Facts : Calories 200 g, Cholesterol 1 g, Fiber 4 g, Protein 4 g, SaturatedFat 1 g, Sodium 124 g
ARUGULA SALAD WITH SHAVED PARMESAN
Try this simple arugula salad recipe for a fresh side the whole family will love. It combines fresh peppery greens with tasty golden raisins, crunchy almonds and shaved parmesan. -Nicole Rash, Boise, Idaho
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the arugula, raisins and almonds. Drizzle with oil and lemon juice. Sprinkle with salt and pepper; toss to coat. Divide among 4 plates; top with cheese.
Nutrition Facts : Calories 181 calories, Fat 15g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 242mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
ROASTED ASPARAGUS AND ARUGULA SALAD WITH SHALLOT VINAIGRETTE
Categories Salad Vegetable Side Roast Vegetarian Asparagus Arugula Spring Shallot Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes and rewhisk before using.)
- Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes.
- Combine arugula, chives, and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperature.
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