Farmer's Bounty Harvest Sandwich V 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.
Focaccia Bun
Vegetables
Herb Mayo
Avocado
Method
Preparation of Vegetables
- 1
Roast the Vegetables
Preheat your oven to 400°F (200°C). Slice the eggplant, sweet potato, zucchini, and red onion into even pieces. Toss them in olive oil, salt, and black pepper to taste. Spread them out on a baking sheet and roast for about 25-30 minutes or until tender, flipping halfway through.
- 2
Prepare the Roasted Red Pepper
If using a jarred roasted red pepper, simply drain and slice. If roasting your own, place a whole red pepper directly over an open flame or under a broiler until charred on all sides. Place in a bowl, cover with plastic wrap for 10 minutes, then peel off the skin and slice.
Herb Mayo Preparation
- 3
Make the Herb Mayo
In a bowl, mix together the mayonnaise, chopped fresh herbs, lemon juice, salt, and black pepper. Adjust seasoning to taste. Set aside.
Avocado Preparation
- 4
Slice the Avocado
Cut the avocado in half, remove the pit, and slice it into thin pieces.
Assemble the Sandwich
- 5
Build the Sandwich
Slice the focaccia buns in half horizontally. Spread a generous layer of herb mayo on the bottom half of each bun. Layer with roasted vegetables, followed by slices of roasted red pepper and avocado. Top with the other half of the bun.
