Roasted Vegetable Dressing Platter

When serving cold or hot sandwiches we always need a dressing station, to make our sandwiches even better, What you see in this platter are the most common vegetables used when roasting or grilling for sandwiches. Enjoy them with your favorite slices meats, and don't forget to include spreads or aiolis in your sandwich, as well as leafy greens like arugula, spinach, spring greens or a simple lettuce leave can do. If for any chance you are vegetarian this vegetable can became the filling of your sandwich on its own. 

What you will need, for this Dressing Platter

1 large red onion, cut in wedges
1 large white onion, cut in wedges
1 zucchini, slice diagonal, medium thick.
1 yellow squash, slice diagonal, medium thick.
1 large red pepper
1 large green pepper
2 Portobello Mushrooms

Let's Do it !!!

Heat oven at 450*F

Prep the vegetables:
  • Separate red onion into loose wedges and spray with oil and toss them. Spread them in a sheet pan and roast them until they grab a nice color. When done sprinkle them with homemade seasoning salt; place them in a plate and put them in the freezer for a few minutes, until cool. Reapet with yellow onion. Reserve.

  • For the zucchini and yellow squash, cut them in half by the middle, and then thin slice each half in its length side. Heat a cast iron pan and oil the bottom of pan. Carefully place the vegetables in the pan and pan-roast them about 1.5 minutes on each side. Remove to a plate and cool in the freezer for a few minutes. Reserve and before arranging the platter season lightly with homemade seasoning salt.

  • For the peppers; roast them whole in the broiler. Keep turning them, to allow even roasting. When they are charred in all sides, place them in a bowl and cover with plastic wrap and place the bowl in the freezer, when cool, remove from oven and separate the flesh from the charred skin. Then slice the flesh in thin long slices, sprinkle with homemade seasoning salt and reserve, do not mix the colors. (Follow link for more info on Roasting Peppers Roasted Charred Peppers)

  • For the Portobello Mushrooms, take the scales off the mushroom and spray oil on both sides, sprinkle with the seasoning salt and roast in a 450*F oven for about 8 minutes. Cool in the freezer and slice thin.

  • Arrange platter like on picture or how you prefer. Use it to fill sandwiches for paninis, subs, to top pizza, to fill a pita bread.

Have Fun Cooking and Enjoy !!!


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