As many of you know, California is near and dear to my heart. I recently lost my place in California to the wildfires, and it has left me feeling a little lost. It is such an amazing and special place that I love for so many reasons, including its food. I always say, most people go for the wine, but I go for the produce.
California Grown produce is truly some of the best in the world. I’m such a huge fan of farmers, and I cannot recommend enough knowing where your food comes from. There are so many people and things that go into the produce we buy in the store, and it really makes a difference when you understand the process behind it.
I love getting to know my farmers and learning about what it takes to make our food, but even if you don’t have the opportunity to do that, CA Grown has some excellent resources for getting to know your food. Here is a seasonal calendar for produce you can use to make sure you’re buying in season. They also have a great guide to help you decipher where your produce is from, whether you’re buying in-store or online.
Beyond buying local, I also think it is crucial to buy with integrity. I was delighted to learn that California Grown provides hundreds of thousands of pounds of food to food banks each year. We can even get involved in donating by using the hashtag #cagrown on posts. With each use of the hashtag, another pound of food will be donated.
I was so excited to get to know farmers Tess and Jess and hear about their experiences as California farmers. It completely changes the way you look at and treat your food when you know what goes into creating it. Check out our Instagram videos to learn about all that it takes to make the produce we eat.
To celebrate California farmers and farmworkers, the nocrumbsleft team made some delicious roasted vegetable sandwiches. Take a look at some of our delicious variations below.
**These are suggestions based on what we made, but feel free to use it as inspiration and make your own versions!**
Extra-Virgin Olive Oil
Freshly Ground Black Pepper
Zucchini, cut into 1/4-inch planks, lengthwise
Carrots, cut into 1/4–inch planks, lengthwise
Eggplant, cut in ½-inch planks, lengthwise
Bell pepper, de-seeded and sliced into 4 equal pieces
Portobello mushroom, whole but remove the stem
Black or Green olives, sliced
Apples, thinly sliced
Sliced Sourdough bread
Baguette, sliced in half
Gluten-free sliced bread
Heat the grill to 400F.
In a large bowl, combine all the vegetables, a drizzle of olive oil, and a sprinkle salt. Toss to combine.
Grill the vegetables. The times for each are listed below.**
Bell Peppers: 4 minutes on each side, 8 minutes total.
Zucchini: 3 minutes on each side, 6 minutes total
Portobello Mushrooms: 4 minutes on one side and 1 minute on the other, 5 minutes total.
Carrots: 5 minutes on one side and 1 minute on the other side,
6 -7 minutes total.
If desired, toast your bread. Brush the bread with olive oil. Place on the grill and toast about 1 – 2 minutes a side.
Build your favorite sandwich. Our favorites are below.
Gluten-free bread, pistachio pesto, manchego cheese, Marinated Red Onions, arugula, avocado, zucchini, creamy olive dressing and green olives.
THE PATRICK (VEGAN)
Sourdough bread, Pistachio Pesto, eggplant, Garlic Confit, yellow bell pepper, sprouts, arugula, olive dressing, poblano peppers, Marinated Red Onions, avocado, and arugula.
Baguette, apples, zucchini, carrots with a drizzle of balsamic, tomato, goat cheese, arugula, Smoky Red Repper sauce and Zesty Garlic sauce.
Sourdough bread, Pistachio Pesto, red and orange bell peppers, tomatoes, Marinated Red Onions, goat cheese, and arugula.
Baguette, Smoky Red Pepper Sauce, manchego cheese, sharp cheddar, tomato, bell peppers and Marinated Red Onions.
Baguette, Portobello mushroom, goat cheese, watercress, zucchini, Smoky Red Pepper Sauce.
**Note: The cooking time really depends on the grill and on your vegetables.
Keywords: vegetable sandwich, grilled sandwich