Vegetable Pan Bagnat

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1 8-inch round loaf of crusty bread, preferably with rosemary

1/4 cup extra virgin olive oil

1 large clove garlic

2 Tbs. low-sodium tamari soy sauce

1/2 tsp. Dijon mustard

1 6-oz. zucchini, ends trimmed

3 4-inch portobello mushroom caps, gills removed

1 8-oz. pkg. tomato-and-basil hummus, or as desired

3 whole roasted red bell peppers or 1 12-oz. jar, drained

1 packed cup baby arugula leaves

1 large ripe yellow or red heirloom tomato, thinly sliced

Freshly ground black pepper to taste