Grilled Veggie Sandwich with Chimichurri Cream Cheese Spread
For the Chimichurri:
- 1 cup flat-leaf parsley
- 1/2 cup cilantro
- 1/4 cup basil
- 4 cloves garlic
- 1/2 tsp crushed red pepper
- Juice of 1 lemon
- 1/2 cup olive oil
- 1 package of GO Veggie! Dairy Free Classic Plain Cream Cheese
For the Veggies:
- 1 lb asparagus, ends cut
- 1 red bell pepper, seeds removed and sliced into strips
- 1 red onion, sliced
- 1 zucchini, cut in half and sliced into strips the long way
- 1 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1 clove garlic, minced
- Salt and pepper, to taste
- 4 Ciabatta buns, cut in half
To make the Chimichurri cream cheese spread:
Combine all ingredients except cream cheese in food processor or blender and pulse until herbs are finely chopped and pureed.
Combine with cream cheese in medium bowl and whisk well to combine.
Refrigerate until ready to use.
To make grilled veggies:
Combine all veggies in large bowl.
Drizzle with olive oil and balsamic vinegar, then add garlic, salt and pepper. Stir well to combine and coat veggies.
Heat grill to medium-high.
Add veggies to grill pan and place on grill.
Cover and let cook 10-15 minutes, stirring often, until veggies are cooked. If you want your veggies a bit more charred, cook longer.
During the last few minutes of cooking the veggies, place ciabatta buns cut side down on grill and grill 2 minutes, until there are grill marks and bread is warm.
Spread buns with chimichurri cream cheese, then top with grilled veggies.
Recipe by Taylor Ellingson, Greens & Chocolate