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
Dilly Oven Chips with Sour Cream
By: Chef Laura Bonicelli Savor the crisp, flavorful crunch of homemade potato chips, seasoned with a unique blend of Aleppo pepper, garlic, and onion, then finished with a zesty touch of lemon and fresh dill, complemented by a creamy dollop of sour cream.A Snack in a...
Mexican Farro Bowl
By: Chef Laura Bonicelli My Mexican Farro Bowl is a Fusion of the nutrient-rich grain farro and bold traditional Mexican flavors.The Nutritional Powerhouse Base🌶️🍯🌿🇲🇽 The foundation of this dish is farro, an ancient grain known for its chewy texture and nutritional...
BTS Podcast – How to Run a Sustainable Kitchen
Season 2, Episode 4 How To Run A Sustainable KitchenIntroduction: "How to Run a Sustainable Kitchen" Sustainability in the kitchen is becoming increasingly important as we strive to reduce our impact on the environment. It’s a difficult thing to do, but It’s not...
Recent Comments