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Roasted Vegetable Sandwich with Vegetable Chips
Bring produce to the center of the plate with a sandwich full of hearty vegetables like bell peppers, cucumbers, eggplant, tomatoes, and zucchini.
8 slices multi-grain bread
1 Markon First Crop Red Bell Pepper, roasted and peeled
1/2 cup low-fat mayonnaise
1 Markon First Crop Cucumber, cut in 1/4-inch slices
2 Markon First Crop Tomatoes, cut in strips
4 butter lettuce leaves
1 Markon First Crop Eggplant, sliced thin
2 Markon First Crop Zucchini, sliced thin
4 Markon First Crop Red Onions
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.
Sandwich
Toss eggplant, zucchini, onion, oil, and oregano in small bowl. Roast on sheet tray in 400 degree F 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.
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