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
Mascarpone
Take me to the lesson... Mascarpone Fresh homemade mascarpone is far superior to store-bought. I love the simple method; so easy and delicious 16 ounces heavy whipping cream (pasteurized - not ultra-pasteurized)1 tablespoon fresh lemon juice Heat the cream in a double...
Zinfandel Pears with Mascarpone
Take me to the lesson... Zinfandel Pears with Mascarpone These beautifully spiced pears are a holiday favorite at my house. Homemade mascarpone is far superior to store-bought and very simple to make 4 bosc pears1 tablespoon lemon juice=====4 tablespoons butter3 cup...
Sherry Laced Melted Manchego with Tomato Ginger Jam
Take me to the lesson... Melted Sherry Spiked Manchego Nutty Manchego melted with a hint of crunchy garlic and sherry is best served quickly and lovely with tomato jam and crusty bread 6 ounces manchego (Garrotxa or tetilla (cut into 1/2-inch slices))1 tablespoon...
Recent Comments