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By: Chef Laura Bonicelli

My Roasted Vegetable Sandwich has a secret ingredient. It’s roasted garlic in the mayo. Roasting the garlic turns the garlic into a creamy and sweet paste. Buy your ingredients at your favorite Farmers Market! 

garlic

About The Sandwich

Roasting the vegetables intensifies and sweetens them. The rosemary infuses its flavor and blends perfectly with the garlic mayo. This sandwich requires a crusty bun or loaf. It’s messy to eat, and you will LOVE it!

Roasted Vegetables - before
Roasted Vegetables - after

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Step by Step Instructions

roasted vegetable sandwich

Roasted Vegetable Sandwich

© Chef Laura Bonicelli
Roasted Vegetable Sandwiches are always a hit. The roasted garlic mayo is a part of the recipe that I use for other sandwiches and burgers.
5 from 2 votes

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Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Dinner, Lunch, Main Dish - Pasta, Pizza, Sandwich, Rice, Main Dish - Vegetarian, Sauces, Dressings, other
Cuisine American
Servings 6
Calories 332 kcal

Ingredients
  

  • 1 head garlic

=====Vegetables=====

  • 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

=====Garlic Mayo=====

  • 1 cup homemade mayonnaise
  • 2 tablespoons Dijon mustard
  • 1/4 cup plain Greek yogurt

=====

  • 6 demi baguettes

Instructions
 

  • Preheat oven to 375º F.
  • 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.
  • Bake for 50-60 minutes or until vegetables are tender and brown.
  • Squeeze garlic pulp out of the head into a small bowl and mash with a fork. Combine with the mayo, mustard, and yogurt.
  • Spread mayo on the baguettes and top with vegetables.

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Notes

Copyright:
Chef Laura Bonicelli

Nutrition

Calories: 332kcalCarbohydrates: 52gProtein: 8gFat: 11gSaturated Fat: 2gCholesterol: 6mgSodium: 662mgPotassium: 988mgFiber: 7gSugar: 6gVitamin A: 443IUVitamin C: 26mgCalcium: 78mgIron: 2mg
Keyword garlic, mayo, sandwich, Vegetarian
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