Roasted Vegetable Slides with White Bean Spread

White Bean Spread

1 can cannellini beans, rinsed and drained
Juice of 1/2 lemon
1 head garlic, roasted
Salt and pepper to taste

Using an immersion blender or food processor, combine ingredients until fairly smooth and thick. Add water as necessary to bring the mixture to a nice, spreadable consistency.

Roasted Vegetables

1 medium zucchini, sliced 1/4" thick
1 yellow summer squash, sliced 1/4" thick
1 bell pepper (preferably red or orange), cut in large chunks
1 red onion, sliced 1/4" thick
1/2 cup cherry tomatoes, halved
4 small portobello mushrooms, peeled and gills removed
4 slices roasted green chili, peel and seeds removed
3 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper

Combine olive oil and balsamic vinegar in a nonreactive pan. Lay vegetables on top of oil and vinegar; salt and pepper to taste. Marinate 2 hours, turning occasionally so all the vegetables have a chance to absorb marinade.

Arrange vegetables on a baking sheet, keeping similar items together. Roast in a 450 degree oven until desired degree of doneness, checking frequently, turning as necessary. Remove items as they reach the desired doneness, setting aside.

To assembly sandwiches:

Slice 4 buns and brush cut sides with olive oil. Broil until slightly toasted.

Spread white bean spread on the bottom half of each bun. Top with roasted vegetables and top half of bun.

Zucchini-Corn Filling

Vegetarian Times, May/June 2009

3 tablespoons vegetable oil
1 small onion, chopped (1 cup)
6 cloves garlic, peeled and thinly sliced
1 diced jalapeno (my addition)
2 medium zucchini, cut into 1/2-inch cubes (2 cups)
1/2 cup fresh or frozen corn kernels (I used Trader Joe's roasted corn)
1/2 cup cooked black beans
1/4 cup coarsely chopped cilantro
2 tablespoons lime juice
Chili powder, for sprinkling
1/2 cup crumbled queso fresco or feta cheese, optional

Heat oil in skillet over medium-high heat. Add onion, garlic, and jalapeno, and saute 7 minutes. Add zucchini and corn, and saute 7 minutes more. Stir in cilantro and lime juice. Spoon into Oven-Baked Sopes or tacos, and sprinkle with chili powder and cheese, if using.

Nopalitos-Style Chayote Salad

Vegetarian Times, May/June 2009

2 tablespoons lime juice
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon chili powder
3 tablespoons olive oil
1-2 drops hot sauce, optional
2 chayote squash, diced (2 cups)
1 bunch radishes, sliced (1 cup)
6 green onions, thinly sliced
4 cups watercress or arugula

Whisk together lime juice, garlic, oregano, and chili powder in bowl. Whisk in oil and hot auce, if using. Let stand 30 minutes at room temperature.

Cook chayotes in large pot of boiling, salted water 10 minutes, or until tender. Drain, and cool.

Combine chayotes, radishes, green onions, watercress, adn dressing in bowl. Toss well.

Oven-Baked Sopes

Vegetarian Times, May/June 2009

3 cups masa harina
1/4 cup Parmesan cheese (optional)
1 1/2 teaspoons baking powder
1 teaspoon salt
1 large egg, lightly beaten
3 tablespoons vegetable oil
1 cup grated Monterey Jack cheese

Preheat oven to 350. Line 2 baking sheets with parchment paper.

Whisk together masa harina, Parmesan cheese, if using, baking powder, and salt in bowl. Stir in 2 1/2 cups hot water until mixture forms soft dough. Let stand 5 minutes. Stir egg, then oil, into dough.

Roll 1/4 cup dough into ball. Press into 3-inch disk on prepared baking sheet, pinching together any cracked edges. Press indentation in center of disk using small drinking glass, then shape 1/2-inch edge around indentation with your fingers. Repeat with remaining dough.

Bake 10 minutes, or until sopes begin to look dry. Sprinkle each indentation with 2 teaspoons grated Monterey Jack cheese. Return to oven, and bake 5 minutes more, or until cheese has melted. Top with Zucchini-Corn Filling or Pico de Gallo.