I just made the best lunch sandwich ever using my finds from the farmers market on Friday.

The other stuff I found today at the fanciest supermarket I have ever seen! It has got beautiful decor, moody lighting, fabulous shopping carts and great music. 

I sliced an oven-fresh artisan baguette and smeared one side with sweet chili sauce and the other with homemade chimichurri. I layered roasted zucchini circles, sliced red onions, goat gouda cheese, seared mini sweet peppers, and sprouts. Heated it up on a grill pan and dug in!

Print Recipe
Zucchini Rounds
Course Side Dish
Prep Time 5 minutes
Cook Time 15-20 minutes
Servings
Course Side Dish
Prep Time 5 minutes
Cook Time 15-20 minutes
Servings
Instructions
  1. Preheat the oven to 400 F.
  2. Slice zucchini into very thin rounds either using a knife or a mandolin.
  3. Place them on a baking sheet lined with parchment paper. Drizzle olive oil and season with garlic powder, onion powder, seat salt, freshly cracked black pepper and crushed red pepper flakes if you like heat. Toss everything to coat evenly.
  4. Make sure they're in a single layer and then place in oven for 15 minutes. After 15 minutes keep a close eye on them because they go from perfect to burnt very quickly.

 

Print Recipe
Chimichurri
Course Topping
Cuisine Latin American
Prep Time 5 minutes
Servings
cup
Ingredients
Course Topping
Cuisine Latin American
Prep Time 5 minutes
Servings
cup
Ingredients
Instructions
  1. Pulse everything in a food processor to the consistency you desire.

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