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Vegan Italian Supper

Category:

Roasted Heirloom Tomatoes

Recipe by Marie Krane

25 mins
Serves 4
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.

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
tablespoons 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
ounces cauliflower florets, cut into small pieces
8
pepperoncini peppers
5
ounces black olives, pitted and coarsely chopped
1/2
cup fontina or provolone, grated, or ricotta cheese, optional

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