Roasted `Caps with Sun-Dried Tomato Aioli

25 Fri, 2011 § 10 Comments

It is officially Spring, but she keeps dancing with Winter.

While I am starting to crave lighter & greener foods, I still want something I can sink my teeth into.

Can a dish be light & hearty simultaneously?

That doesn’t make sense, but maybe you know what I mean.

This open-face is just that meal.

It is also quite effortless.

Rub a couple portobell caps with olive oil & roast, round-side down, in the oven at 400*F for 8 – 10 minutes until soft.  Toast a couple slices of artisan bread: ciabatta or focaccia would be nice; we used a delicious sea salt & rosemary loaf from a local bread bakery.  Next come the greens.  I topped my toast with radicchio [the mushroom & aioli mellowed the greens, which complemented the sandwich really well!].  Dave used a milder, winter green mix.  Set your roasted cap on top of the greens & dust lightly with garlic powder [or rub garlic over your caps before roasting].  Dave melted a little French cheese over his cap [a cross between cheddar & parmesan].  Finally, top your cap with sun-dried tomato aioli.

Sun-Dried Tomato Aioli

[enough for 2 – 4 sandwiches]

Take ~12 sun-dried tomatoes & soak for 10 minutes if not already soft.  If they were stored in oil, rinse & squeeze of excess water.  Put in a food processor & chop well.  Add ~3 big spoonfuls of Vegenaise & pulse until combined well & at desired consistency.  Add 1/2 tsp dried oregano & a pinch of sea salt.  Pulse again.  Too easy! Adjust measurements according to your taste.

All that was missing on my sandwich were a couple slices of bacon avocado.  If you can get your hands on one, do it.  They are smooth & buttery; with just a little sea salt, they are heavenly over mochi waffles or toast.  Alas, my avocado was not quite ripe.

On my side: asparagus from our CSA, roasted perfectly with olive oil & sea salt at 400*F for about 10 – 12 minutes, tossing often.  Even Dave — the asparagus hater — said they turned out.  Score!

Off to bed because I have to work bright & early. 😦  It’s for a good cause though.  And it’s all fun & surprises after that!

Enjoy your weekend. 🙂


What are your Spring-Winter transition cravings?

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