Current go-to lunch: toasted bread with grilled veggies.

Sep 21, 2018 | 1 comment

Growing up in Denmark means that you’ve been used to eating a slice of rye-bread with some kind of meat for most of your life, and as much as I love this kind of dish as sort of an epitome of Danish food (try googling “smørrebrød”), it’s been hard trying to come up with something else than that for my meat-free lunch. I know you can always whip together a lunch salad, but it takes more time and imagination to make that super delicious in my opinion. Besides I like bread! Especially after throwing it in the toaster for a few minutes, so that it gets that crisp to it. So do you HAVE to eat meat on top of your bread? Nope!

At the moment I love making the following dish for lunch which is not only easy and quick to make, you can also put almost any veggies on it you like. We used dark pumpkin seed bread for this recipe, but it tastes wonderful with rye-bread as well, which is what we eat most days.

Når man er vokset op i et land som Danmark, og en skive rugbrød med kødpålæg er hvad man har været vant til at spise til frokost det meste af sit liv – ja, så synes jeg altså sommetider dén nød kan være lidt svær at knække, efter at være hoppet mere med på den kødfrie vogn. Bevares, man kan også smække en salat sammen, men det tager jo altså bare lidt længere tid og liiiidt mere fantasi at gøre sådan en frokost salat spændende, synes jeg. Og så kan jeg altså bare så godt lide rugbrød og mørkt brød generelt. Især efter en gang på brødristeren så det lige bliver lidt sprødt – mums! Men behøver man egentlig udelukkende at spise kødpålæg på sit brød? Næ!

Lige for tiden laver jeg denne lækre frokost som ikke blot er nem at lave, det er også kun fantasien der sætter grænser for, hvilken type af grøntsager du kan læsse ovenpå på brødet. Vi brugte mørkt græskarbrød til denne omgang, men det smager også virkelig godt med ganske almindeligt rugbrød.

You need

2 red bell peppers

2 courgettes

Pesto (humus or avocado creme is nice too)

Chili flakes

Olive oil

A bit of extra greens – rocket salad or fresh basil leaves for example

Dark bread or rye bread

 

There’s really not much to do with this recipe other than chopping up the greens, give them a drizzle of olive oil and a bit of salt+pepper and then cooking them in the oven for 20-25 minutes at 200 degrees. I like making a large batch so that there’s enough for a few days. I also like putting my bread on the toaster before adding the topping. So I put on a layer of pesto, humus or avocado cream first, then a handful of rocket salad and then the grilled veggies. Finally I sprinkle som dried chili flakes on it (can’t live without that for my meat-free meals) and then I like to add either fresh basil leaves, coriander or whatever herbs I have in my kitchen that week. It’s SO good, keeps me full for hours and it’s easy to make. And again the cool thing about this dish is that you can use any veggies you have, so that you don’t eat the same thing every single week. I’m sure other veggies like mushrooms, potatoes and leeks is delicious too.

Det skal du bruge

2 rød peber

2 squash

Pesto (humus eller blendet avocado er også lækkert)

Tørret chili

Lidt olivenolie

Evt. lidt ekstra grønt – fx. rucola eller frisk basilikum

Mørkt/groft brød eller rugbrød

 

Der er ikke ret mange ben i denne opskrift for det eneste du skal gøre er, at skære grøntsagerne ud i mundrette bider, smække dem i et fad, drysse lidt olie og salt/peber over og så give det 20-25 minutter i ovnen ved 200 grader. Jeg laver gerne en stor portion så der er til frokost et par dage frem. Jeg kan også rigtig godt lide at give mit brød en tur på brødristeren, inden jeg kommer fyldet på. Dernæst smører jeg enten humus eller pesto på, evt. efterfulgt af en håndfuld rucola og så kommer jeg de grillede grøntssager på. Til sidst topper jeg det hele med lidt tørret chili (et krydderi jeg absolut ikke kan undvære i mit køkken til de kødfrie retter) og så enten frisk basilikum, koriander eller hvad jeg nu lige har af krydderurter. Det er SÅ lækkert, mætter dejligt og er nemt at lave. Så kan jeg altså sagtens springe den flade rullepølse mad over, haha! Og igen det fede ved denne ret er, at du kan bruge lige præcis de grøntssager du har lyst til, så der også kommer lidt variation i den fra uge til uge. Er sikker på at grøntssager som champignon, kartoffelskiver og porrer også ville være lækkert.

1 Comment

  1. Sandra

    Such a good suggestion! Yummy 🙂 I should definitely try it myself! Thanks for sharing.

    Reply

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