....Roasted Rosemary Root Vegetables sandwich that is.
I found a lovely loaf of organic vegan potato bread from a local bakery, and root vegetables seemed like just the sort of "autumny" things to put in it. I used parsnips, rutabaga, delicata squash, and carrots. I tried roasting some horseradish root too, but I didn't put it in the sandwich because it tasted very bitter.
The veggies roasted in a 350 C oven for ~20 minutes with olive oil, fresh rosemary, salt, and pepper over the top.
For the "marmalade," I just caramelized some red onion in olive oil, tossed in some chili pepper flakes, deglazed with red wine, and added tomato paste, salt and pepper. The zestyness of the tomatoes goes well with the mellow sweetness of the roasted roots.
Ciao for now. :)