Veggie Club Recipe
Roasted zucchini, yellow squash, peppers, pickled red onions and garlic aioli on foccacia.
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Ingredients
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Vegetables
Aioli
Bread
Method
Roasting Vegetables
- 1
Prepare the Vegetables
Preheat your oven to 400°F (200°C). Wash and slice the zucchini and yellow squash into half-moons, and dice the red and yellow bell peppers into bite-sized pieces.
- 2
Roast the Vegetables
Spread the sliced zucchini, yellow squash, and diced peppers on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
- 3
Bake
Roast in the preheated oven for 20-25 minutes or until the vegetables are tender and slightly caramelized. Remove from the oven and set aside.
Making Garlic Aioli
- 4
Prepare the Aioli
While the vegetables are roasting, prepare the garlic aioli. In a medium bowl, combine mayonnaise, minced garlic, lemon juice, salt, and black pepper.
- 5
Mix Well
Whisk everything together until smooth and creamy. Taste and adjust seasoning if necessary. Set aside.
Assembling the Veggie Club
- 6
Slice the Focaccia
Once the vegetables are done roasting, slice the focaccia bread in half horizontally.
- 7
Spread Aioli
Generously spread the garlic aioli on both cut sides of the focaccia.
- 8
Layer the Vegetables
Layer the roasted zucchini, yellow squash, and bell peppers on the bottom half of the focaccia.
- 9
Add Pickled Red Onions
Top the vegetables with pickled red onions for an added tangy flavor.
- 10
Close the Sandwich
Place the top half of the focaccia on the sandwich and press down gently.