This is my take on a roasted veggie sandwich. It’s perfect to make after you make my focaccia bread because the combination is unreal💗💗💗 Completely vegan with a homemade garlic aioli and pesto spread. Recipe is only one serving.
1. Preheat oven to 425 F. Slice your eggplant and zucchini into strips lengthwise. Slice red onion and peppers. Cover veggies in olive oil, salt, pepper and garlic salt. Place in the oven and roast for 15-30 minutes (red onion cooks the fastest so keep an eye on it and take it out early).
2. Make aioli. Mix all ingredients together and set aside.
3. Make pesto. Blend or process all ingredients together. Adjust to your taste!! I didn’t write down my measurements cause I threw it together so it’s just a loose recipe of what’s in there and measurements may be more or less.
4. Cut focaccia bread. Spread a little butter on it and toast on the stove until crispy.
5. Assemble. Spread pesto on the bottom and aioli on the top. Layer egg plant, zucchini, red peppers, red onions, sliced tomatoes and arugula in that order. Close sandwich and enjoy!!!!
