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!
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!
If you want more recipes Join The Club!!!
Step by Step Instructions
Roasted Vegetable Sandwich
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.
Notes
Chef Laura Bonicelli
Nutrition
More Recipes
Italian Wedding Soup
Take me to the lesson... Italian Wedding Soup The "wedding" in Italian Wedding Soup referes to a wedding of ingredients. =====For the Meatballs=====1 small yellow onion -- grated1/4 cup minced Italian parsley1 clove garlic -- minced1 egg1 teaspoon Kosher...
Ratatouille
Take me to the lesson... Ratatouille This version of Ratatouille is a rustic French stew. I usually serve it over polenta. 1/4 cup extra-virgin olive oil2 medium eggplants (cubed)Kosher salt and freshly ground pepper=====2 tablespoons extra-virgin olive oil2 red bell...
Instant Pot Italian Stew
Take me to the lesson... Instant Pot Italian Stew Instant Pot Italian Stew starts with soffrito (mirepoix) that includes tomatoes, onions, and peppers. That base creates the depth in flavor that makes this dish successful. Instant Pot or Pressure Cooker 2 tablespoons...
Recent Comments