I asked my daughter, who’s about to get married 👰🏻♀️, what she was craving so I could make it for her before she moved into her new home. The answer came right away, without hesitation: the roasted vegetable sandwich. That tells you how delicious and popular this sandwich is in my household.
Ingredients
- 1 globe eggplant
- 1 green zucchini
- 1 yellow squash
- tomatoes sliced
- Avocado oil spray
- Salt & pepper
- 6 Persian cucumber grated
- 2 cloves garlic minced
- 2-3 tbs Greek yogurt
- 2-3 tbs lemon juice
- 1 tsp olive oil
- 1-2 tbs dill ( substitute fresh mint)
Garlic confit
- 3 heads of garlic peeled
- Olive oil enough to cover
- Fresh thyme
Instructions
- Place everything in a small pot and cook on simmer until golden and tender.
- 1 baguette or or bread of your choice.
- 1- start by making the tzatziki, place the cucumber in a cheese cloth and squeeze all the liquid out ( very important ). Add the minced garlic, yogurt, 2-3 tablespoons of lemon juice, salt and 1 teaspoon of olive oil to a bowl and mix well until you form a creamy sauce. Add the cucumber and 1-2 tablespoons of dill mix well and it’s ready.
- 2- cut the vegetables how ever you like into 1/4 inch thickness, spray a backing sheet and place the vegetables in a single layer spray again on top, salt and pepper to your preference. Broil the vegetables on both sides.
- 3- cut the baguette in half and brush both halves with garlic oil ( from the confit) press against a hot skillet until golden.
- 4- assemble the sandwich on one side spread the tzatziki and layer with slices of tomato, On the other side spread homemade pesto ( you can use store bought if you prefer) top with the garlic confit and roasted vegetables, press against each other and enjoy 😉.