Recipe from The Pretty Dish by Jessica Merchant
“Self-care is a trendy term these days, and I find that cooking and sharing a delicious meal with people is my own form of self-care. My true passion lies in cooking and sharing food with people I know and love.”
That’s Jessica Merchant on her passion for cooking, and man, we couldn’t agree with her more! If you follow food blogs, there’s no way you haven’t come across Jessica’s. She’s the creator behind How Sweet Eats and is one of the kindest people on the internet! Jessica has just come out with a second cookbook called The Pretty Dish, full of colorful recipes and homemade beauty DIYs. Her book is, you guessed it, where this insanely beautiful rainbow vegetable sandwich comes from!
And could there be a prettier dish? Truly, this rainbow vegetable sandwich caught my eye from the moment I paged through the book! For those of you not obsessed with veggies like we are, Jessica offers a crucial tip. How to make eating veggies fun? Make them into a rainbow! It’s a kid-friendly recipe that’s adult friendly, too.
I’m going to wax on about this rainbow vegetable sandwich for a moment, because not only is it pretty, it’s delicious too. And delicious is not always the case for vegetable sandwiches! Alex and I have had quite the number of veggie sandwiches that are dry, tasteless, and leave us hungry the moment we finish them. This rainbow vegetable sandwich is the opposite: it’s full of flavor from an incredible herbed goat cheese spread and tangy pickled radishes. The bell peppers are broiled simply, and a vibrant combination with the other veggies! We made a few tweaks to the recipe based on ingredient availability: we weren’t able to find purple potatoes, so red onion represented the color purple in our sandwich! And it cut down a bit on prep time too.
Side note: sandwiches can be difficult to photograph, so Alex and I spent quite a bit of time styling up this one to shoot. Doesn’t she look lovely? (Full disclosure: there were definitely some toothpicks holding her together….until we devoured her!)
Congratulations, Jessica, on a marvelous book! I look forward to trying some of your beauty DIYs. In the meantime, you’ll find Alex and me noshing on this pretty dish!
**We’re giving away a copy of the beautiful The Pretty Dish cookbook! To enter, leave a comment below about any of the themes in this post. US only, ends Friday, May 11 at 11:00 pm EST. Winner will be picked at random!
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Grab a copy: The Pretty Dish by Jessica Merchant
This recipe is…
This rainbow vegetable sandwich is vegetarian. For vegan, substitute hummus for the goat cheese. For gluten-free, use gluten-free bread.Print
How to make eating veggies fun? Try this rainbow vegetable sandwich, which is as delicious as it is pretty! It’s a kid-friendly recipe that’s adult friendly too.
For the pickled radishes
- 1/2 cup thinly sliced radishes
- 1/2 cup apple cider vinegar
- 1 1/2 tablespoons sugar
- 1 teaspoon kosher salt
For the roasted peppers
- 1 red bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 1 tablespoon olive oil
- 2 to 3 pinches kosher salt
For the herb goat cheese spread
- 4.5 to 6 ounces goat cheese, softened (for vegan, substitute 1/2 cup hummus)
- 1/2 teaspoon olive oil
- 1 tablespoon chopped fresh basil
- 1 teaspoon chopped fresh oregano
For the sandwich
- 4 slices bread (gluten-free if desired, or Homemade Sourdough Bread)
- 1/2 avocado, sliced
- 2 large leaves lettuce
- 1/4 red onion, sliced
Make the pickled radishes: Place the radishes slices in a jar or cup. In a bowl, whisk together the vinegar, sugar, and salt until the sugar and salt dissolve. Pour over the sliced radishes. Let sit at room temperature for at least 30 minutes, or 1 hour if time. You can make this a day or 2 ahead of time and store it in the fridge or in a sealed container or jar.
Make the roasted peppers: Preheat the broiler to high. Rub the pepper slices with the olive oil and place them on a baking sheet, skin side up. Broil the peppers until the skin becomes blackened and charred, about 8 to 10 minutes. Remove from the oven and sprinkle with a few pinches of kosher salt.
Make the herb goat cheese spread: In a bowl, stir together the goat cheese, olive oil, basil, and oregano until combined.
Assemble the other veggies: If desired, soak the red onion in cold water for a few minutes to remove the bit. Wash the lettuce and slice the avocado. Slice the bread.
Assemble the sandwiches: Spread 2 slices of the bread with the goat cheese spread. Top with red onion, lettuce, avocado, yellow and red peppers, pickled radishes, and the remaining pieces of bread.
Reprinted with permission from The Pretty Dish by Jessica Merchant
About the Authors
Cookbook Author and writer
Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.