ROASTED VEGETABLE SANDWICH

My vegan daughter brought home a fresh loaf of bread from a bakery so of course we needed to fill it with something delicious. After perusing the options at Good Foods Co-Op, we decided upon zucchini, eggplant, green bell pepper (red would have been beautiful but too expensive), leeks, and garlic. I was literally in awe over the fabulous combination of flavors.

When discussing plant-based eating with patients, I explain that you don't need a complex recipe to create a delicious and healthy meal. Keep things simple, especially when you are just starting out. Focus on being mindful of what your true goals are (i.e. weight loss, reclaiming health, reducing medications) and be sure your selection is in line with your goals. Be aware of how your choices affect the planet and other beings. Pay real attention to your food and that you are eating. Be grateful.

Here is a cute 2 minute video with 6 tips for Mindful Eating.

Why is it best to avoid oil? Watch this video excerpt by Dr. Michael Klaper to find out: Olive Oil Is Not Healthy

What we did:

Roasted the vegetables on a parchment paper lined baking tray at 400 degrees for about 45 minutes, tossing occasionally. Dusted with salt and pepper to our liking. Feel free to use whatever vegetables you desire. No need to toss in oil as the vegetables will brown without it.