MEDITERRANEAN ROASTED VEGGIE SANDWICH WITH ALMOND DILL PESTO

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By Chef Bai

MEDITERRANEAN ROASTED VEGGIE SANDWICH WITH ALMOND DILL PESTO

Name: MEDITERRANEAN ROASTED VEGGIE SANDWICH WITH ALMOND DILL PESTO
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 4 large portobello mushrooms, cut in half or quartered & stems removed; 1 eggplant, sliced, salted and sweated for 20 minutes, and dried off with towel after sweating; 2 orange bell peppers, quartered; fresh sourdough from local bakery, sliced; vegan feta (optional); pickled red onions; romaine leaves; 1/4 cup Big Tree Farms coconut aminos; 1 tbsp liquid aminos; 1 tbsp capers; 1 tbsp garlic powder; 1 tbsp dijon; 1 tbsp olive oil; 1 tbsp oregano; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 cup almonds; 3/4 cup water; 1/2 cup packed dill; 1 lemon juiced; 2 cloves garlic; 1/2 tsp salt; 1/2 tsp black pepper

12 steps

Prep:10minCook:30min

Have you been craving an amazing sandwich?? Well you have arrived in the right place. Regardless of if you get everything local from the farmers market or just take a quick trip to your local grocery store, I can guarantee that this will easily become your new favorite. It’s savory, sweet, salty, all combined into a toasted sourdough bun. Your taste buds are in for a real treat!

Updated at: Thu, 17 Aug 2023 05:37:36 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories276.6 kcal (14%)

Total Fat15.1 g (22%)

Carbs30.6 g (12%)

Sugars11.6 g (13%)

Protein10.8 g (22%)

Sodium1247.2 mg (62%)

Fiber8.5 g (30%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

First, take your sliced eggplant and lay all the slices down onto a large plate. Sprinkle salt over them and allow them to “sweat” for 15-20 minutes. Afterwards, take a towel and pat them dry. This process helps remove the bitterness usually associated with eggplant.

Step 2

Preheat your oven to 425.

Step 3

As your oven preheats, quickly make the marinade for the veggies. Place all the marinade ingredients into a mason jar, and stir with a fork/spoon until fully mixed. Set aside.

Step 4

Next, take your prepped eggplant, bell peppers, mushrooms and place them into a large mixing bowl and pour your marinade over all the veggies. Toss the veggies until everything is fully coated and let them sit for 5-10 minutes, but no longer than 30 minutes otherwise they may get soggy.

Step 5

Once your oven is preheated, place all your marinating veggies onto a large baking sheet lined with parchment paper. Bake at 425 for 20-25 minutes, or until they are fork tender.

Step 6

As the veggies are baking, take a high powered blender with an accelerator stick and add all your pesto ingredients inside. Blend on high for 45-60 seconds, or until fully smooth. Taste for salt, and set aside.

Step 7

When the veggies are done roasting, remove from the oven and allow them to cool for 5 minutes.

Step 8

As the veggies are cooling, take your sourdough slices and toast them either on a cast iron flat top with dash of oil, or in a toaster.

Step 9

When all your sourdough slices are warm and crispy, grab your serving plates. For each sandwich, place two slices onto the plate, and spread a generous amount of almond pesto onto the top of each slice.

Step 10

Next, crumble your vegan feta onto the side that will be the bottom slice. Next, carefully stack a few roasted veggie pieces onto the side that will be the bottom slice.

Step 11

Top the veggies with a few leaves of romaine, and then carefully add the top slice. Take 2 skewers and place them through each side, and cut the sandwich with a sharp knife in half. Serve immediately while warm.

Step 12

Viola! The most epic roasted veggie sandwich you’ll ever have.

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