Jamie says: I enjoyed this lunch at the new picnic table downstairs. Actually, it’s not new, but it’s relatively new to me. In the apartment K and I shared last year, we would eat outside all of the time. Now that the weather warmed up a bit, I’m bringing my meals outside again and loving it.
For lunch, I was thinking of making a sardine sandwich with vegetables, but I wanted more veggies so I made a Roasted Vegetable Salad with Sardines and Whole Wheat Bread Cubes.
The vegetables are delicious hot or cold. Try ’em both ways!
This salad was so satisfying…both filling and tasty. I liked the soft texture and roasted flavor of the vegetables, the saltiness of the cheese and sardines, and the sweet nutty bread.
Roasted Vegetable Salad with Sardines and Whole Wheat Bread Cubes
- 1/4 bunch broccoli
- 1/2 red bell pepper
- 1/4 onion
- 2 cloves garlic
- 6 oz trimmed and washed green beans (1/2 bag of GreenLine Quick & Easy green beans)
- 2 Tbsp extra virgin olive oil
- dash sea salt
- dash freshly ground pepper
- 2 cups spinach
- 3.75 oz can sardines in olive oil (Brunswick; from Publix)
- 1 Tbsp Parmesan cheese (Publix)
- 2 slices seeded 100% whole grain wheat bread (Publix Bakery)
- Preheat oven to 350°F. Chop broccoli, slice bell pepper and onions, and peel garlic. In a large baking dish, combine broccoli, bell pepper, onions, garlic, and green beans with extra virgin olive oil, sea salt, and freshly ground pepper. Roast for about 45 minutes or until soft and lightly browned, stirring occasionally. Remove from heat. Allow to cool for about 20 minutes and then refrigerate (or serve hot if desired).
- Place 2 cups of spinach in a salad bowl. Top with roasted vegetables, sardines, and then Parmesan cheese.
- Chop bread into cubes and place on top. Enjoy!
- Nutrition note: By making your sandwich into a salad (like with this recipe), you’re getting lots more veggies for the same amount of bread and fish/meat.