Roasted Vegetable Sandwich Recipe
Spinach, broccoli, mushrooms, brussels sprout, peppadew peppers, tomatoes, ponzu aioli, and Gouda cheese
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Ingredients
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Vegetables
Condiments
Cheese
Bread
Method
Preparation of Vegetables
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Prepare Vegetables
Wash and chop the broccoli, mushrooms, and Brussels sprouts into bite-sized pieces. Slice the tomatoes and peppadew peppers.
- 3
Toss with Olive Oil
In a large bowl, combine the chopped vegetables (broccoli, mushrooms, Brussels sprouts, peppadew peppers, and tomatoes). Drizzle with olive oil, season with salt and pepper to taste, and toss until well coated.
Roasting Vegetables
- 4
Roast Vegetables
Spread the vegetables evenly on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until they are tender and lightly browned, stirring halfway through.
Making Ponzu Aioli
- 5
Blend Ponzu Aioli
In a small bowl, combine the ponzu sauce and mayonnaise. Mix well until fully combined.
Assembling the Sandwich
- 6
Toast the Bread
While the vegetables are roasting, toast the whole grain bread slices in a toaster or on a grill until golden brown.
- 7
Layer Ingredients
Spread a generous amount of ponzu aioli on one side of each toasted bread slice. Layer the roasted vegetables evenly on two slices. Top with two slices of Gouda cheese each and cover with the other slice of bread, aioli side down.
- 8
Serving
- 9
Serve
Cut the sandwiches in half and serve warm. Enjoy your delicious roasted vegetable sandwich!
