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Oven-Roasted Heirloom Tomatoes VegetarianThank you Ali Slagle from the New York Times for the suggestion of roasting classic Italian-American sub fillings and serving them for dinner. With heirloom tomatoes and the liquid from a jar of Roasted Heirloom Tomatoes instead of olive oil and vinegar and olives instead of sausage, you can enjoy a next-level, hearty vegan-italian meal. Serve this scrumptious roasted meal on its own or with crusty bread, rice or pasta.
Step 1
Heat the oven to 425 degrees. Combine liquid from Roasted Heirloom Tomatoes with garlic and dried spices.
Step 2
Pour half the dressing into a large bowl, then add the chickpeas, red onion, cauliflower and pepperoncini. Mix gently to coat in the dressing, then spread evenly on a baking sheet. Roast for 20 minutes.
Step 3
Toss the roasted mixture with Roasted Heirloom Tomatoes, olives and remaining dressing. Sprinkle cheese over top, if using. Serve with bread, rice or pasta.
Ingredient list
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4garlic cloves halved
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2Tbsp. dried basil or oregano or combination
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1jar Roasted Heirloom Tomatoes (16 ounces)
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1can chickpeas (15 oz.), drained
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1red onion, peeled, halved lengthwise and cut into 1/2-inch wedges
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12oz. cauliflower florets, cut into small pieces
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8pepperoncini peppers
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5oz. black olives, pitted and coarsely chopped
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1/2cup fontina or provolone, grated, or ricotta cheese, optional
