Summer Vegetable Ciabatta
with Cashew Cheese & Roasted Tomato Vinaigrette
View Full Nutrition Label
Get Recipes Delivered
- 2 garlic cloves
- 1 zucchini
- 4 mini sweet peppers
- 1 yellow onion
- ¼ oz fresh basil
- 2 oz roasted tomatoes
- ¼ cup red wine vinegar
- 2 ciabatta rolls
- 2 oz Treeline® Soft French-Style Cashew Cheese
- 2 oz baby arugula
- 1 tbsp + 1 tsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
Peel the garlic and mince just one clove. Slice zucchini into thick rounds on a bias. Halve the mini peppers and remove the seeds and stems. Peel and wedge the onion. Pick and roughly chop the basil. Roughly chop the roasted tomatoes. TIP: To cut something “on a bias” means to cut it diagonally instead of crosswise.
Set broiler to high. Add sliced zucchini, halved peppers, onion wedges, 1 tsp olive oil, and a pinch of salt and pepper to a baking sheet, and toss. Broil until vegetables are tender and slightly browned, 5 to 6 minutes. TIP: All broilers are different. Watch carefully to ensure food doesn’t burn.
Add minced garlic, chopped tomatoes, red wine vinegar, 1 tbsp olive oil, and a sprinkle of salt and pepper to a medium sized bowl. Whisk the roasted tomato vinaigrette to combine.
Slice the ciabatta rolls in half. Broil in the oven, directly on the rack, until golden brown, 2 to 3 minutes. Cut the tip off the remaining garlic clove and rub clove on the toasted ciabatta.
Spread cashew cheese on the bottom half of each toasted ciabatta roll. Pour just half of the roasted tomato vinaigrette on the broiled summer vegetables, directly on the baking sheet, and toss. Add vegetables to the toasted ciabatta and top with chopped basil. Add baby arugula to the remaining vinaigrette and toss. Serve arugula salad alongside the summer vegetable ciabatta. Dig in!