We haven’t talked a lot about food on The Barefoot Nomad. Which is odd, really, since food plays a big part in our lives on (and off) the road.
I’ve been reading fellow travel blogger Jodi Ettenberg’s wonderful Food Traveler’s Handbook, and it’s led me to think more and more about how food intertwines with our travels.
It’s really as simple as this: When the food is good, our travels are usually good, and when the food is bad, our travels are usually bad. And lately, in the warm climate of Southern Spain, the food has been very good.
We’ve spent the last month sandwiched between Andalusia’s green mountains and the Mediterranean. With the beautiful climate in Southern Spain comes an abundance of fresh, ripe, locally grown veggies and fruit. Since we cook most of our meals ourselves, all of this wonderful produce has made its way into hearty vegetable soups, salads and (one of our travel favorites) grilled vegetable sandwiches.
We first got the inspiration for these sandwiches from the interior of British Columbia, during a visit to the Tranquille Farm Fresh market last summer. The fresh produce and clean air of Southern Spain reminded us a lot of our time in the mountains in British Columbia, making Spain a perfect place to recreate these yummy grilled veggie sandwiches.
This is not a precise recipe, which is why it’s such a great meal for traveling. I usually make it with whatever vegetables are fresh and on hand, and use the local cheeses and breads we like most.
We generally eat these as is, however Charles loves his with a few strips of bacon for any of you non-vegetarians out there. For an extra protein boost, I love mine with strips of smoked tempeh – so good! You can pick your favorite protein from this handy guide to protein sources from Radical Strength.