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Balsamic pan roasted vegetable & carmelized onion vegetarian "chicken" sandwich

Balsamic pan roasted vegetable & carmelized onion vegetarian "chicken" sandwich
Balsamic pan roasted vegetable & carmelized onion vegetarian "chicken" sandwich
Michelle Vint

With summer in full swing, fresh vegetables like zucchini, italian squash, and tomatos are readily available in markets. Take advantage of summer's bounty with this healthy, hearty (and vegetarian!) sandwich!


2 tbsp chopped onion
1 small zucchini
2 cloves garlic
1 large roma tomato
1 6-ounce jar marinated artichoke hearts
sliced provolone cheese (optional)
5 strips meatless "chicken" strips (try Beyond Meat Chicken-Free Strips)
2 tbsp butter or margarine - separated
2 tbsp olive oil - separated
1 tsp brown sugar
salt & pepper to taste
Several teaspoons of balsamic vinegar
Sliced bread of choice

Heat 1 tbsp butter or margarine with 1 tbsp olive oil. Add chopped onion. Turn heat to low and add 1 tsp balsamic vinegar. Cook down, stirring occasionally, over low heat for approximately 5 minutes. Add 1 tsp brown sugar and stir.

Continue cooking over low heat, stirring occasionally, for approximately 5 minutes. Once onion appears semi transparent and carmelized, remove from heat and set aside. Slice zucchini lengthwise into 3" long, 1/4" thick pieces. Chop tomato into medium sized chunks. Mince garlic. Heat 1 tbsp of butter or margarine with 1 tbsp of olive oil. Lay slices of zucchini in a single layer in pan and drizzle with balsamic vinegar. Cover and cook over medium heat for approximately 2 minutes. Flip each zucchini, cover, and cook for another 2 minutes. Continue flipping and cooking until zucchini is browned and soft. Remove from pan and set aside. Add tomato and garlic to pan, drizzle with balsamic vinegar and add salt and pepper as desired. Cover and cook for several minutes, checking and stirring often until tomato is soft. Add artichoke hearts, zucchini, and carmelized onions to pan and heat over low heat, stirring often until heated through. Cover, remove from heat, and set aside. In a separate pan, heat meatless chicken strips according to package instructions.

Toast two slices of bread, then top one slice with vegetables. Add a slice of cheese on top of vegetables, if desired. Place cooked meatless chicken strips on top or on the other slice of bread. Put the two slices of bread together and enjoy!

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