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
Tomato Basil Spaghetti Squash
Take me to the lesson... Tomato Basil Spaghetti Squash Spaghetti squash strands are natural vegetable "spaghetti." I love that the tomatoes cook with the squash - so easy! canola cooking spray1 - 1 1/2 pound spaghetti squash1 pint cherry tomatoesKosher saltfreshly...
Lemon Basil Zucchini Pappardelle
Take me to the lesson... Lemon Basil Zucchini Pappardelle Lemon Basil Zucchini Pappardelle is a lovely pasta side or main dish. I also serve it cold, as a salad, with a poached or hard-boiled egg. 2 medium zucchini1/2 cup basil leaves1/2 cup arugula1 tablespoon fresh...
Gingery Broccoli Udon
Take me to the lesson... Gingery Broccoli Udon I make Gingery Broccoli Udon when I can get broccoli from the farmers market with long stalks. I think the stalks are the best part! 2 large broccoli stalks1 small leekcanola cooking spray1 teaspoon grated peeled...
Recent Comments