A bold roasted vegan blend that promises an exciting flavor. Open-fire cooking works its smoky magic on fresh vegetables.
Ingredients
- 4 thick slices whole-grain bread, like rye
- 1 pound Butternut squash (about half a medium squash)
- 1 large ripe tomato
- ½ teaspoon salt
- 1 tablespoon chopped chives for garnish
- ½ tablespoon canola or other vegetable oil
- 1 cup toasted chopped walnuts
- 1/8 teaspoon salt
- ½ teaspoon soy sauce
- 1 teaspoon balsamic vinegar
- ¼ cup walnut or olive oil
- ½ tablespoon minced rosemary
Preparation
1. Preheat charcoal in a covered grill for 20 minutes.
2. Meanwhile, peel Butternut squash, cut in half, and remove seeds. Reserve half for another use (or make a big batch of charred squash and have leftovers!).
3. Slice lengthwise into ¼-inch planks and brush lightly with canola or other vegetable oil. Sprinkle with ¼ teaspoon salt and pepper.
4. Place squash over indirect heat and close cover, cooking about 25 minutes until almost tender.
5. Move over direct heat to slightly char, cooking about 4 minutes on each side. Set aside to cool slightly, then dice into ¼-inch cubes.
6. While the squash cooks, prepare the walnut pâté. Combine all ingredients but oil and rosemary in a food processor. With the motor running, slowly add in the oil until the mixture is uniform but still a little grainy.
7. Pulse in the rosemary.
8. Cut the tomato into ¼-inch slices and lightly salt. Let sit for at least five minutes.
9. A couple of minutes before serving, grill the bread. Brush lightly with oil and place over direct heat for 30–45 seconds per side. Let rest for a minute or two before finishing toasts.
10. Spread grilled bread thickly with walnut pâté and top with salted tomato slices and the diced squash.
11. Finish with chopped chives and a grind of black pepper.
