Veggie Stuffed Baguettes

2 medium zucchini, sliced and cut into wedge pieces or 1/2 moons
1 large shallot or use any type onion, sliced thin or chopped
1 each: red and green bell pepper, chopped
1 cup mushrooms, chopped to your preference
1/2 cup green or black olives, sliced
1/2 cup sun dried tomatoes, roughly chopped
1 14 oz. can cannellini beans - save cooking liquid (aquafaba)
3 Tbsp balsamic vinegar
1 Tbsp italian seasoning blend - for the bean spread
1 Tbsp same or slightly varied seasoning blend - for the veggies
4 small or 2 large baguettes, sliced open with bread scooped out

In a large non-stick skillet, saute the veggies and olives till they are done, using drips of water if needed. Drain off excess water at end if needed and add 1 Tbsp seasoning blend and salt to taste.

Meanwhile, set the oven to 400 degrees. Prepare the baguettes by slicing them carefully to open and scooping out some of the bread for another use (like breadcrumbs). Place on a baking pan and bake for 5-7 minutes or until lightly browned. Watch carefully to your preference for crunch. Set aside.

Meanwhile, add beans to a blender or food processor with balsamic vinegar, seasoning blend of choice and enough aquafaba to level of creaminess you desire.

Assemble the sandwiches: bean spread, (sliced tomatoes, raw onion slices, avocado and lettuce if desired) veggie blend. Close, slice and eat with plenty of napkins.


Veggie Stuffed Baguettes

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