Roasted Vegetable Sandwiches with Lemon Honey Garlic AioliPosted: December 13, 2015
Way back when and once upon a time, I worked in a restaurant. Some Edmontonians may fondly remember the Arbour Restaurant, the quaint little teahouse at Rutherford House, as a charming lunch spot that offered high tea (complete with cucumber sandwiches), scones and raspberry butter, quiche and mouthwatering sandwiches.I served lunch and worked in the kitchen there for about 2 years and fell head over heals in love with their roasted vegetable sandwiches. I’ve recreated the veggies hundred of times, and if you’ve been following the blog for some time, you may remember one of my first posts, Roasted Vegetable Weekend. Well, the recipe remains unchanged to this day. It’s the same one they served at the Arbour Restaurant, and it is the same one that graces my kitchen whenever I want something satisfying, hearty and healthy.
Thinking back to my time at the Arbour, I remember a luscious aioli that went with the sammies. It added a smoothness that complimented the sandwich’s many complex textures. Here’s my own take on the aioli.
Roasted Vegetable Sandwiches with Lemon Honey Garlic Aioli
For the roasted veggies, you will need:
1 medium zucchini
1 medium red onion
2 sweet bell peppers
6-7 medium size mushrooms
1-2 tablespoons of extra virgin olive oil
1 tsp minced fresh garlic
2 tsp Italian seasonig
1 tsp paprika
1 tsp seasoning salt
For the aioli, you will need:
3 garlic cloves
1 tbsp lemon-flavoured honey
1 cup mayonnaise
Preheat oven to 375. Chop veggies into flat pieces (for ease of sammie assemblage). Throw all veggies into a bowl, add spices, seasoning and oil and mix well to combine. Transfer to a baking dish and roast for 30 mins, until veggies are cooked, but still a little crunchy.
While your veggies are cooking, assemble aioli by crushing garlic and transferring to a bowl. Heat honey in microwave until runny. Add to bowl with garlic. Add mayo and stir evenly to combine.
To make your sandwich, layer bread, any tasty cheese and roasted veggies. Heat either using a toaster oven or a paninni press. Spread the aioli on the other half piece of toast. Assemble and devour. Enjoy!