Vegetable Pan Bagnat

• 1 8-inch round loaf of crusty bread, preferably with rosemary
• 1/4 cup extra virgin olive oil
• 1 large clove garlic
• 2 Tbs. low-sodium tamari soy sauce
• 1/2 tsp. Dijon mustard
• 1 6-oz. zucchini, ends trimmed
• 3 4-inch portobello mushroom caps, gills removed
• 1 8-oz. pkg. tomato-and-basil hummus, or as desired
• 3 whole roasted red bell peppers or 1 12-oz. jar, drained
• 1 packed cup baby arugula leaves
• 1 large ripe yellow or red heirloom tomato, thinly sliced
• Freshly ground black pepper to taste

1. Halve bread horizontally, using serrated knife.
2. Starting 1/2-inch from edges, remove about 1 inch soft bread from center of each half, making hollows for filling; lightly brush cut surfaces with 2 Tbs.
3. oil, and rub with garlic clove.
4. Squeeze garlic clove through press into bowl; add remaining 2 Tbs.
5. oil, tamari and mustard, and whisk to blend.
6. Pare zucchini lengthwise with vegetable peeler into paper-thin slices, omitting seedy center.
7. Cut mushrooms on diagonal into wide paper-thin slices.
8. Add zucchini and mushrooms to dressing; toss.
9. Marinate 10 minutes; drain, reserving any dressing.
10. To assemble sandwich, spread bread hollows with hummus.
11. Over bottom half of bread, layer zucchini slices, half the peppers, mushroom slices, arugula, tomato slices and remaining peppers; grind on black pepper to taste, and replace bread top.
12. Wrap tightly with plastic wrap; place on large plate and top with heavy pot lid.
13. Refrigerate at least 4 hours or up to 24 hours.
14. When ready to serve, unwrap and cut into 6 wedges.

crusty bread, extra virgin olive oil, clove garlic, soy sauce, mustard, zucchini, portobello mushroom caps, tomatoandbasil, red bell peppers, baby arugula, tomato, freshly ground black pepper

Taken from www.vegetariantimes.com/recipe/vegetable-pan-bagnat/ (may not work)