Farmer's Bounty Harvest Sandwich Recipe
focaccia bun, eggplant, sweet potato, zucchini, roasted red pepper, red onion, herb mayo, avocado
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare the Vegetables
Wash and slice the eggplant, sweet potato, zucchini, and red onion.
- 2
Roast the Vegetables
Preheat the oven to 400°F (200°C). Place sliced eggplant, sweet potato, zucchini, and red onion on a baking sheet. Drizzle with olive oil, season with salt and pepper to taste, and roast for 25-30 minutes until tender and slightly caramelized.
- 3
Prepare the Herb Mayo
In a small bowl, mix the herb mayo with any additional herbs or spices you prefer (such as garlic powder or fresh herbs) for extra flavor.
- 4
Toast the Focaccia Buns
While the vegetables are roasting, cut the focaccia buns in half and toast them in the oven for the last 5-10 minutes of the roasting time.
- 5
Slice the Avocado
Cut the avocado in half, remove the pit, and slice it into thin pieces.
- 6
Assemble the Sandwich
Spread a generous layer of herb mayo on the bottom half of each toasted focaccia bun. Layer the roasted vegetables, roasted red pepper, and avocado slices. Top with the other half of the bun.
- 7
Serve
Cut the sandwich in half if desired and serve immediately. Enjoy your Farmer's Bounty Harvest Sandwich!
