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
Lentil Soup with Vegetables
Take me to the lesson... Lentil Soup with Vegetables Fermented tamari and miso add delicious umami characteristics to the broth of this comforting lentil soup. canola cooking spray1/2 red bell pepper (-- cut into 1/2-inch dice)1/2 yellow bell pepper (-- cut into...
Oeuf au Poivre Rôti
Take me to the lesson... Oeuf au Poivre Rôti Eggs in Roasted Pepper is an egg cooked in its' own edible cup with veggies and tomato sauce. 2 medium-sized bell peppers=====canola cooking spray1/4 cup finely chopped red onion1 small zucchini (unpeeled and coarsely...
Vegetarian Mushroom Bolognese Sauce
Take me to the lesson... Vegetarian Mushroom Bolognese Sauce The combination of mushrooms and tempeh gives this vegetarian version of Bolognese sauce the texture it needs to hold up to hearty spaghetti or bucatini. 2 teaspoons fennel seeds1 teaspoon crushed red...
Recent Comments