Ingredients with Measurements:
- 4 Pambazo rolls
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 avocado, sliced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Oven
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a bowl, mix together the sliced red and yellow bell peppers, red onion, zucchini, and yellow squash.
3. Drizzle the vegetables with olive oil and sprinkle with chili powder, cumin, salt, and pepper. Toss to coat.
4. Spread the vegetables out on a baking sheet and roast in the oven for 20-25 minutes, or until they are tender and slightly browned.
5. While the vegetables are roasting, slice the avocado and set aside.
6. Once the vegetables are done, remove them from the oven and set aside.
7. Cut the Pambazo rolls in half lengthwise and place them on a baking sheet.
8. Toast the rolls in the oven for 5-7 minutes, or until they are slightly crispy.
9. Once the rolls are toasted, remove them from the oven and assemble the Pambazo.
10. Place a generous amount of the roasted vegetables on the bottom half of each roll.
11. Top the vegetables with sliced avocado.
12. Place the top half of the roll on the sandwich and press down slightly to flatten.
13. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe makes 4 servings.
Nutritional information:
- Calories per serving: 350
- Fat: 15g
- Carbohydrates: 47g
- Protein: 9g
- Fiber: 10g
Substitutions for ingredients:
- You can use any type of bell pepper or squash that you prefer.
- If you don't have Pambazo rolls, you can use any type of bread or roll.
Variations:
- You can add any other roasted vegetables that you like, such as mushrooms or eggplant.
- You can also add a protein, such as grilled chicken or tofu.
Tips and tricks:
- Make sure to toss the vegetables well with the spices and oil to ensure even coating.
- You can make the roasted vegetables ahead of time and store them in the fridge for up to 3 days.
- To make this recipe vegan, omit the cheese.
Storage instructions:
- Store any leftover roasted vegetables in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- To reheat the roasted vegetables, simply place them in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the Pambazo on a plate with a side salad or some tortilla chips.
Garnishes:
- You can garnish the Pambazo with some chopped cilantro or a squeeze of lime juice.
Pairings:
- This recipe pairs well with a cold beer or a margarita.
Suggested side dishes:
- A side salad or some tortilla chips would be a great side dish for this recipe.
Troubleshooting advice:
- If the Pambazo is too dry, you can add some salsa or hot sauce to add some moisture.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using them.
Food history:
- Pambazo is a traditional Mexican sandwich that originated in the city of Puebla.
Flavor profiles:
- This recipe has a spicy and savory flavor profile, with a slight sweetness from the roasted vegetables.
Serving suggestions:
- Serve the Pambazo with some chips and salsa for a complete meal.
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Region: Mexican