Roasted Vegetable
Sandwich
With Vegetable Chips
Serves 4
8 slices multi-grain bread
1 red bell pepper
(roasted and peeled)
1/2 C mayonnaise
1 English cucumber
(cut in 1/4" slices)
2 Roma tomatoes
(cut in strips)
4 butter lettuce leaves
1 eggplant (sliced thin)
2 zucchini (sliced thin)
4 slices red onion
1 Tbsp. dried oregano
3 Tbsp. canola oil
Vegetables for chips
Vegetable chips: thinly
slice potatoes, celeriac,
beets, and/or parsnips;
deep fry until crisp.
Season with salt.
Toss eggplant, zucchini,
onion, oil, and oregano in
small bowl. Roast on
sheet tray in 400 degree
oven 10-15 minutes; flip
once during cooking.
Puree red bell pepper
until smooth; add
mayonnaise; combine.
Season with salt and
pepper. Spread aioli onto
one slice of bread. Layer
roasted vegetables, sliced
cucumber, tomato, and
lettuce. Finish with
slice of bread. Serve
with vegetable chips.
Recipes for the Seasons
Summer