Veggie Delight Recipe

Prep vegetables

Wash and dry all vegetables. Slice zucchini lengthwise into 1/4-inch strips, cut bell peppers into quarters removing seeds and membranes, slice red onion into 1/2-inch rounds, and slice eggplant into 1/4-inch rounds if using.

Season

Place all prepared vegetables in a large bowl. Drizzle with 3 tbs extra-virgin olive oil, then sprinkle 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp dried oregano. Toss gently to coat evenly.

Grill

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Place sturdier vegetables (eggplant, zucchini, peppers) first on the hot grill. Cook 3–5 minutes per side until you have good grill marks and vegetables are tender but not mushy. Grill onion rounds 2–3 minutes per side. Remove to a tray and let rest 5 minutes. Slice grilled bell peppers into wide strips for sandwich use; keep zucchini and eggplant slices whole.

In a small bowl combine 1 cup mayonnaise, 1 tbs basil pesto, 1 tsp minced garlic, 1 tsp lemon juice, 1 tsp salt, and 1 tsp black pepper. Whisk until smooth and taste; adjust seasoning with more lemon or salt if desired. Refrigerate until assembly to allow flavors to meld.

Prepare rolls

Preheat oven to 350°F (175°C) or heat a grill pan. Split the Dutch crunch rolls horizontally. Lightly brush cut sides with 1 tbs olive oil or spray and place cut-side up on a baking sheet. Toast in the oven or on the grill pan 4–6 minutes until the interior is crisp and lightly golden.

Assemble sandwiches

Spread about 1.5 tbs of pesto aioli on both cut sides of each toasted roll. On the bottom half, layer a generous handful (about 1 cup) of arugula distributed evenly between four rolls. Arrange grilled vegetables on top of the arugula: 3–4 slices of zucchini or eggplant, 3–4 strips of grilled bell pepper, and a few slices of grilled red onion per sandwich. Add 2 oz (approx. 2 slices) smoked mozzarella on top of the warm vegetables so it softens slightly. Top with 1/2 of a sliced avocado per sandwich (about 1/4 of each avocado per sandwich if using 2 avocados for 4 sandwiches). If desired, drizzle about 1/2 tsp balsamic glaze over the vegetables.

Finish

Place the top half of the roll on each sandwich, press lightly, and cut in half if desired. Serve immediately while the smoked mozzarella is warm and the roll is crisp.

Serve each sandwich whole or halved. Leftover components: grilled vegetables and pesto aioli keep in airtight containers in the refrigerator for up to 3 days. Assemble sandwiches just before serving to keep rolls crisp and avocado from browning—store sliced avocado with a squeeze of lemon juice if pre-slicing.