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Vegan Italian Supper


Oven-Roasted Heirloom Tomatoes Vegetarian
25 mins
Serves 4

Thank 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

  • 4
    garlic cloves halved
  • 2
    Tbsp. dried basil or oregano or combination
  • 1
    jar Roasted Heirloom Tomatoes (16 ounces)
  • 1
    can chickpeas (15 oz.), drained
  • 1
    red onion, peeled, halved lengthwise and cut into 1/2-inch wedges
  • 12
    oz. cauliflower florets, cut into small pieces
  • 8
    pepperoncini peppers
  • 5
    oz. black olives, pitted and coarsely chopped
  • 1/2
    cup fontina or provolone, grated, or ricotta cheese, optional