Vegetarian Roasted Vegetables on English Muffins Recipe
This is a great sandwich to serve to someone who is reluctant to try anything without meat because they thick it won’t be satisfying.
Ingredients
• 1 red onion
• 1 eggplant
• 1 yellow bell pepper, seeded and membranes removed
• 1 zucchini
• 4 tbsp olive oil
• 1 tbsp garlic vinegar
• 2 tbsp vermouth
• 2 garlic cloves, crushed
• 1 tbsp chopped thyme
• 2 tsp light brown sugar
• 1 batch Roasted Vegetable Sauce
• 4 English muffins
• Salt and Pepper, to taste
1. Using a sharp knife and a cutting board, slice onion into 8 sections. Scrap into a shallow dish. Cut eggplant in half and cut into slices. Add in with onion. Slice both the yellow bell pepper and zucchini and scrap into dish with other vegetables.
2. In a small mixing bowl, whisk together olive oil, vinegar, vermouth, garlic, thyme and sugar and drizzle over the vegetables, tossing well to coat. Cover dish and set aside to marinate for 1 hour.
3. Preheat oven to 400°F. Transfer the vegetables to a cookie sheet and place in the oven until the vegetables have softened, which shouldn’t take longer than 25 minutes.
4. While the vegetables are in the oven, make the sauce and toast English muffins until a golden brown colour. Place onto individual serving plates.
5. Using a large spoon, transfer the roasted vegetables onto the English muffins and drizzle the sauce over top. Serve at once.
Serves 4
Roasted Vegetable Sauce
Because of the amount of dairy products in this sauce it cannot keep for more than 1 day.
Ingredients
• 2 tbsp butter
• 1 tbsp all-purpose flour
• ⅔ cup milk
• ⅓ cup vegetable stock
• ¾ cup Cheddar cheese, grated
• 1 tsp whole-grain mustard
• ½ tbsp dried oregano
• ½ tbsp dried basil
• ½ tbsp dried thyme
• ½ tbsp dried rosemary
• ½ tbsp dried dill
• ½ tbsp dried sage
• Pinch of marjoram
1. Melt the butter in a small pan over medium-high heat. Pour in the flour and cook for 1 minute, with the lid on. Remove the pan from the heat and mix in the milk and vegetables stock.
2. Place pan back on to the heat and bring to a boil, stirring the mixture until its thickened. Add in the cheese, mustard, oregano, basil, thyme, rosemary, dill, sage and marjoram and stir until blended in well.
Makes 1 batch
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