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roasted vegetable sandwich

Roasted Vegetable Sandwich

© Chef Laura Bonicelli
Roasted Vegetable Sandwiches are always a hit. The roasted garlic mayo is a part of the recipe that I use for other sandwiches and burgers.
5 from 2 votes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dinner, Lunch, Main Dish - Pasta, Pizza, Sandwich, Rice, Main Dish - Vegetarian, MM-Blue, Sauces, Dressings, other
Cuisine American
Servings 6
Calories 332 kcal

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

Copyright:
Chef Laura Bonicelli

Nutrition

Calories: 332kcalCarbohydrates: 52gProtein: 8gFat: 11gSaturated Fat: 2gCholesterol: 6mgSodium: 662mgPotassium: 988mgFiber: 7gSugar: 6gVitamin A: 443IUVitamin C: 26mgCalcium: 78mgIron: 2mg
Keyword garlic, mayo, sandwich, Vegetarian
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