07/22
Friday Fuel: Roasted Veggie Sandwich
This is my take on a roasted veggie sandwich. I always make this after baking a fresh batch of focaccia bread and the combination is unreal! This is completely vegan with a homemade garlic aioli and pesto spread. This takes about 30 minutes to prepare and serves two. Here’s the recipe!
Audrey is wearing the Halo Performance Crop and the Boyfriend Short
INGREDIENTS
Roasted Veggies
- 1 eggplant sliced
- 1 zucchini sliced
- 1 red pepper sliced
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp garlic salt
- 2 tbsp olive oil
Aioli
- 1/4 cup vegan plain or Greek yogurt
- 1/4 tsp minced garlic
- salt and pepper to taste
Pesto
- 1/2 cup packed basil
- 1/4 cup cashews
- 1-2 tbsp olive oil
- 1-2 tbsp water (if needed)
- 1-2 tsp lemon juice
- 1/4 tsp minced garlic
- salt to taste
Toppings
- Lettuce
- Tomato slices
- Avocado
- Red onion
- Salt
- Pepper
1. Preheat the oven to 425 F. Chop up your eggplant, zucchini and red pepper. Cover in olive oil, salt, pepper and garlic salt. Place in the oven and roast for 20-30 minutes until roasted and crispy.
2. Make aioli. Mix together the greek yogurt, garlic, salt and pepper in a small bowl. Set aside.
3. Make pesto. Blend or process all pesto ingredients together until smooth yet still grainy.
4. Assemble. Grab your favorite bread and toast it. Spread a thick layer of the aioli and pesto on each side. Top with the roasted veggies, tomato slices, avocado, red onion and salt and pepper. Enjoy!
