Vegetarian Sandwich Tower with Salad

 

Servings: 2

 

Ingredients

 

½ yellow bell pepper, cleaned and cut into 1/4"   strips.

½ orange bell pepper, cleaned and cut into 1/4" strips.

½ red bell pepper, cleaned and cut into 1/4" strips.

½ red onion, peeled sliced thin.

1 cooked red beet, peeled and sliced into 1/4" strips.

1 green zucchini, sliced into 1/4" strips

10 stalks green asparagus, cut to measure 4" from top of the asparagus.

1 clove garlic, peeled whole and sliced thin.

1 cob fresh sweet corn, wrapped in plastic wrap. Cook in microwave for 4 minutes, remove and cool. Using a knife, slice the corn from the cob.

4 leaves fresh green sweet basil.

6 stems fresh chives.

6 sheets phyllo dough.

1 tbsp. white sugar.

1/8 cup olive oil.

3 tbsp. olive oil, used for cooking and phyllo dough.

1/4 cup balsamic vinegar.

Salt.

Pepper.

2 tbsp. fresh parsley, chopped fined.

3 white mushrooms, sliced thin.

1 cup mesculine salad mix

 

 

Directions

 

1. Heat sauté pan and add 1 tbsp. olive oil.

2. Add all vegetables except asparagus.

3. Cook vegetables for 2 minutes on medium heat. Put vegetables in bowl and cool in fridge for ten minutes. Add fresh parsley and basil.

4. In a bowl mix olive oil, sugar, balsamic vinegar. Add salt and pepper to taste. (dressing)

5. Add 1/4 of dressing to bowl of cooled vegetables. Mix gently coating all vegetables with dressing.

6. Remove 1/3 of the vegetables coated with dressing and place in another bowl. Save remaining vegetables for serving with Sandwiches.

7. Place three sheets of phyllo dough on work area. Lightly brush olive oil on top of the phyllo dough.

8. Place 1/2 of the vegetables from the bowl in step 6 on the phyllo dough approximately 2 inches from the left side of the phyllo dough and 3 inches from the bottom of the phyllo dough.

9. Place 5 asparagus on top of vegetables.

10. Fold bottom of phyllo dough up and over covering 1/3 of the vegetables.

11. Fold the top of the phyllo dough down completely covering the vegetables and lining up the top edge with the bottom edge of phyllo dough.

12. Firmly roll the phyllo dough left to right making a roll.

13. Lightly brush olive oil on the phyllo and vegetable roll. Repeat process for second sandwich.

14. Bake in a oven pre-heated to 400 F for 18 minutes, until golden. Remove and cool for 4 minutes.

15. Slice the rolls diagonally into 4 pieces Place on plates.

16. Wedge 3 pieces of chives between the sandwiches.

17. Add salad to plates.

18. Pour remaining dressing equally on salads.

 

This sandwich can be served hot or cold.

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