Vegan Italian Supper
Category:Oven-Roasted Heirloom Tomatoes Vegetarian
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.
Heat the oven to 425 degrees. Combine liquid from Roasted Heirloom Tomatoes with garlic and dried spices.
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.
Toss the roasted mixture with Roasted Heirloom Tomatoes, olives and remaining dressing. Sprinkle cheese over top, if using. Serve with bread, rice or pasta.
4garlic cloves halved
2Tbsp. dried basil or oregano or combination
1jar Roasted Heirloom Tomatoes (16 ounces)
1can chickpeas (15 oz.), drained
1red onion, peeled, halved lengthwise and cut into 1/2-inch wedges
12oz. cauliflower florets, cut into small pieces
5oz. black olives, pitted and coarsely chopped
1/2cup fontina or provolone, grated, or ricotta cheese, optional