Veggie Pan Bagnat
If you have approximately 45 minutes to spend in the kitchen, Veggie Pan Bagnat might be an outstanding dairy free and lacto ovo vegetarian recipe to try. This side dish has 408 calories, 13g of protein, and 21g of fat per serving. This recipe serves 4 and costs $1.72 per serving. 457 people were impressed by this recipe. If you have red wine vinegar, green beans, parsley, and a few other ingredients on hand, you can make it. It is brought to you by Vegetarian Times. With a spoonacular score of 91%, this dish is tremendous. If you like this recipe, take a look at these similar recipes: Pan Bagnat, Pan Bagnat, and Pan Bagnat.
Servings: 4
Ingredients:
½ tsp. Dijon mustard
1 medium-size eggplant, sliced into ¼-inch rounds (about 2 cups)
1 French baguette, halved lengthwise
½ lb. green beans, trimmed
3 hard-boiled eggs, sliced
2 ½ Tbs. tapenade olive spread
¼ cup olive oil
1 Tbs. parsley, coarsely chopped
2 Tbs. red wine vinegar
½ cup roasted peppers, rinsed, drained, and cut into ½-inch strips
1 ½ tsp. shallots, coarsely chopped
½ tsp. sugar
Equipment:
baking sheet
oven
pot
paper towels
blender
serrated knife
Cooking instruction summary:
1. Preheat oven to 350°F. Coat baking sheet with nonstick spray. Lay eggplant slices in single layer and coat with cooking spray. Season with salt and pepper. Bake 10 minutes. Turn, and bake 10 minutes more, or until browned and tender.2. Cook green beans in large pot of boiling salted water 5 to 7 minutes, or until tender. Drain and rinse under cold water. Dry well with paper towels.3. To make Vinaigrette: Blend olive oil, vinegar, parsley, shallots, mustard and sugar in blender until smooth.4. Pull out most of soft white bread from centers of baguette halves. Spread tapenade in hollow of bottom half. Brush with vinaigrette. Spread green beans over tapenade, and press firmly. Lay red pepper slices on top, followed by egg slices and eggplant. 5. Brush inside of baguette top generously with vinaigrette, and set over eggplant slices. Press sandwich together. Chill 1 to 4 hours. Slice into 4 servings with serrated knife, and serve with any remaining vinaigrette.
Step by step:
1. Preheat oven to 350°F. Coat baking sheet with nonstick spray. Lay eggplant slices in single layer and coat with cooking spray. Season with salt and pepper.
2. Bake 10 minutes. Turn, and bake 10 minutes more, or until browned and tender.
3. Cook green beans in large pot of boiling salted water 5 to 7 minutes, or until tender.
4. Drain and rinse under cold water. Dry well with paper towels.
5. To make Vinaigrette: Blend olive oil, vinegar, parsley, shallots, mustard and sugar in blender until smooth.
6. Pull out most of soft white bread from centers of baguette halves.
7. Spread tapenade in hollow of bottom half.
8. Brush with vinaigrette.
9. Spread green beans over tapenade, and press firmly. Lay red pepper slices on top, followed by egg slices and eggplant.
10. Brush inside of baguette top generously with vinaigrette, and set over eggplant slices. Press sandwich together. Chill 1 to 4 hours. Slice into 4 servings with serrated knife, and serve with any remaining vinaigrette.
Nutrition Information:
covered percent of daily need
