Oranges and Avocados

Reason #492 why I love my husband, the sausage-maker and apostle of pork, are these vegan crostini he decided to make for a neighborly potluck.  They remind me of the classic Spanish grilled scallions, served with romesco sauce and eaten whole. The entire platter were devoured in less than five minutes, and we were lucky to try the last two pieces before they vanished. If I were making this for a meal, I would slather a more generous portion of the roasted veggies onto a thick slice of country bread and pile on scallions to serve with a salad or bowl of soup.

Roasted Vegetable Crostini with Scallions

whole scallions

equivalent to one whole bell pepper, red, orange or yellow

2 small carrots

whole garlic clove

olive oil

salt and pepper

fresh thyme

chicken stock (optional)

baguette

Toss all vegetables with olive oil and arrange on a baking sheet. sprinkle with salt, pepper and thyme. Roast in the oven at 375 degrees until soft. If the scallions begin to blacken, remove them and continue cooking the rest until the carrots are soft and the peppers are speckled brown. Set aside the scallions. Place everything else in a food processor, add a few tablespoons of olive oil and blend until a thick paste forms. Add chicken stock or water as needed to achieve a smooth texture for spreading on bread. Slice the baguete and toast gently. Top with vegetable spread and sliced scallions.