School Garden Hero Pb Recipe

Roast peppers

Preheat the oven to 230°C (450°F) or set a broiler to high. Place the whole sweet peppers on a rimmed baking sheet. Drizzle 1 tablespoon olive oil over them and toss to coat. Roast under the broiler or in the oven for 20–30 minutes, turning every 6–8 minutes, until the skins are well charred and blistered on all sides.

Remove peppers from the oven and transfer immediately to a bowl; cover tightly with plastic wrap or a lid and let steam for 10–15 minutes. This loosens the skin for easy peeling. Once cool enough to handle, peel off the skins, remove stems and seeds, and slice the roasted peppers into 1 cm strips. Set aside.

Slice and sweat

Trim the eggplant and cut into 1–1.2 cm (about 1/2 inch) thick rounds. Lay the slices on a wire rack or paper towels, sprinkle both sides lightly with 1 teaspoon salt, and let sit 15 minutes to draw out moisture and reduce bitterness. Pat dry with paper towels.

Set up breading station

In three shallow bowls: place the all-purpose flour in the first bowl. In the second bowl, whisk the non-dairy milk with the cornstarch until smooth. In the third bowl, put the panko breadcrumbs. Season the flour lightly with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Bread the eggplant

Working in batches, dredge each eggplant slice in flour (shake off excess), dip into the non-dairy milk mixture, then press into the panko to fully coat. Place breaded slices on a plate while you heat the oil.

Pan-fry (or bake) the eggplant

Heat a large skillet over medium-high heat and add 4 tablespoons olive oil. Once shimmering, add breaded eggplant in a single layer (do not overcrowd). Fry 3–4 minutes per side until golden brown and crisp. Transfer to a paper-towel–lined plate and keep warm. If you prefer baking: arrange on a parchment-lined sheet, spray or brush with oil, and bake at 200°C (400°F) for 18–22 minutes, flipping halfway, until crisp and golden.

Sauté aromatics

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced red onion and cook 3–4 minutes until translucent. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Cook calabacitas

Add the shredded zucchini and corn kernels to the skillet. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, 6–8 minutes until the zucchini is tender and any released liquid has mostly evaporated.

Finish greens and herbs

Add half the spinach (about 2 cups) and cook 1–2 minutes to wilt. Remove from heat, stir in half the chopped basil (reserve the rest for assembly), and a squeeze of lemon juice if using. Taste and adjust seasoning with salt, pepper, and a pinch of red pepper flakes if you like heat. Keep warm.

Prep aromatics

Finely dice the yellow onion and mince 2 garlic cloves. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the diced onion and cook 4–5 minutes until soft and translucent. Add the minced garlic and cook 30 seconds more.

Build the sauce

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the canned crushed tomatoes (800 ml), dried oregano, sugar, and 1/2 teaspoon salt. Bring to a gentle simmer, reduce heat to low, and simmer 12–18 minutes uncovered, stirring occasionally, until slightly thickened. Adjust salt and pepper to taste. If the sauce is too acidic, add up to 1/2 teaspoon more sugar. Keep warm.

Prepare rolls

Split the hero rolls lengthwise but keep one hinge if desired. Lightly toast the cut sides under a broiler or in a hot skillet for 1–2 minutes until just golden.

Layer sandwich

Spread about 2–3 tablespoons of the house red sauce on the bottom half of each roll. Place 2–3 slices of breaded eggplant per sandwich atop the sauce. Spoon 2–3 tablespoons of the warm calabacitas mixture over the eggplant. Sprinkle about 1/2 cup shredded vegan mozzarella across each sandwich, then top with strips of roasted sweet pepper, a handful (about 1 cup) of fresh spinach, and a few torn basil leaves. Add a pinch of salt and a grind of black pepper to taste. Drizzle a little olive oil (about 1/2 tablespoon) over the filling if desired.

Melt the cheese

Place assembled open sandwiches under a broiler for 2–4 minutes, watching closely, until the vegan mozzarella softens/melts and the edges of the roll crisp. Alternatively, place in a 200°C (400°F) oven for 4–6 minutes.

Finish and serve

Close the sandwich, slice in half, and serve immediately with any extra house red sauce on the side for dipping. Garnish with remaining basil and a light sprinkle of red pepper flakes if desired.