- 4 slices of gluten free bread
- handful of sprouts
- 2 slices of eggplant
- 2 slices of red onion
- 1 roasted red pepper
- 5 cloves of garlic
- 2 sprigs of fresh rosemary
- 2 sprigs of fresh tarragon
- 5 sprigs of fresh chive
- 1/4 cup vegenaise
- 3 tsp fresh lemon juice
- 1 tsp sea salt
- pinch of pepper
- 6 parsnips
- 3 tbsp olive oil
This guilt free meal is a great option for lunch or dinner, and, as always, amazingly fast to make and very satisfying. Meatless Monday has been around for a while now but as more and more people are trying to find creative ways to stick to their vegetarian or vegan ways I hope this meal inspires you. It truly feels like you are indulging in a gourmet sandwich, yet it costs only a few bucks (in terms of ingredients) and can be prepared in a pinch. Note: I’d recommend starting with the parsnips first, as they take the longest to make. So first preheat your oven and then get those ready. Next make your aioli and refrigerate until ready to assemble your sandwich.
- Preheat a cast iron skillet, grill or stainless steel pan to medium/high heat.
- Cut 2 slices of eggplant (each about 1/2 inch thick). Using 1 tablespoon oil, lightly brush both sides of eggplant and sprinkle each slice with sea salt and pepper.
- Grill the eggplant for 6 minutes (3 minutes on each side), turn with a spatula and continue grilling until the eggplant is tender, about 4 minutes more.
- Toast the gluten free bread to your liking.
- To assemble sandwiches: Spread tarragon aioli slices of bread. Top with the grilled eggplant, red peppers, onion, sprouts and the other half/slice of bread. Best if served warm.
Tarragon & Chive Aioli
- Tip: this is best to make in advance.
- Combine Vegenaise, tarragon (finely chopped), chives (finely chopped), pressed (or chopped) garlic (2 cloves), squeeze of lemon juice, pinch or salt and pepper in a small bowl.
- Set aside and chill during the time that you are preparing the eggplant and parsnips.
Oven Roasted Parsnips with Garlic and Fresh Rosemary
- To cut parsnips: Trim tops and bottoms; peel, and slice in half crosswise to separate thick and narrow parts. Halve or quarter thick parts lengthwise, until all parsnip pieces are roughly the same size (this ensures even cooking).
- Preheat oven to 350 degrees.
- In a bowl combine your olive oil, fresh rosemary (chopped coarsely) and pressed (or chopped) garlic (3 cloves).
- On a large rimmed baking sheet, toss parsnips with infused oil ; season with coarse salt and ground pepper. Spread in a single layer.
- Roast until tender and golden brown, 15 to 25 minutes, rotating baking sheet and tossing parsnips halfway through baking time.