American

Roasted Vegetable Sandwich

Name: Roasted Vegetable Sandwich
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 1 head garlic; 3 cups portobello mushrooms (or other preferred ); 1 1/2 cups zucchini -- diagonally sliced; 2 anaheim peppers -- stemmed (seeded, and sliced); 1 medium red onion -- sliced; 3 plum tomatoes -- sliced; 1 small yam -- peeled and cut into slices; extra- virgin olive oil; kosher salt & freshly ground black pepper to taste; 1 teaspoon chopped thyme leaves; 4 sprigs chopped rosemary leaves; 1 cup homemade mayonnaise; 2 tablespoons Dijon mustard; 1/4 cup plain Greek yogurt; 6 demi baguettes

Golden roasted vegetables nestle between crusty bread, their edges caramelized and sweet from the oven's heat. The earthy portobello and tender yam create a hearty sandwich that satisfies like a warm hug on busy weeknights.

By Chef Laura Bonicelli

garlicmayosandwichVegetarian

Prep Time

20 min

Cook Time

1 hr

Total Time

1 hr 20 min

Servings

6 servings

Ingredients

1 head garlic

Vegetables

3 cupsportobello mushrooms (or other preferred )
1 1/2 cupszucchini -- diagonally sliced
2 anaheim peppers -- stemmed (seeded, and sliced)
1 medium red onion -- sliced
3 plum tomatoes -- sliced
1 small yam -- peeled and cut into slices
extra- virgin olive oil
kosher salt & freshly ground black pepper to taste
1 teaspoonchopped thyme leaves
4 sprigs chopped rosemary leaves

Garlic Mayo

1 cuphomemade mayonnaise
2 tablespoonsDijon mustard
1/4 cupplain Greek yogurt
6 demi baguettes

Nutrition Facts

Per Serving (serves 6 servings)

Calories332

Total Fat11g

Cholesterol6mg

Sodium662mg

Total Carbohydrates52g

Dietary Fiber7g

Sugars6g

Protein8g

* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.

Instructions

1
Preheat oven to 375º F.
2
Cut the top off of the garlic head and wrap in foil. Arrange mushrooms, zucchini, peppers, red onion, tomatoes, and squash on a sheet pan covered with aluminum foil. Season vegetables with salt, pepper, rosemary and thyme. Drizzle with olive oil and toss to coat. Place garlic packet on pan.
3
Bake for or until vegetables are tender and brown.
4
Squeeze garlic pulp out of the head into a small bowl and mash with a fork. Combine with the mayo, mustard, and yogurt.
5
Spread mayo on the baguettes and top with vegetables.