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Summer Vegetable Sandwiches with Chimichurri Aioli
Who needs cheese?! A creamy, zippy spread and caramelized veggies make for the perfect plant-based sandwich.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 sandwiches
Calories 301 kcal
Ingredients
- 1 medium red bell pepper stemmed, seeded and sliced lengthwise
- 2 large portobello mushrooms cut into 1/2-inch strips
- 1 large zucchini quartered lengthwise (4 long, thin slices)
- 1 medium red onion sliced into thick rounds
- 2 tablespoons avocado oil or any high smoke point, neutral-flavored oil
- Salt and pepper to taste
- 1 crusty baguette halved lengthwise
For the Chimichurri Aioli:
- 6 ounces firm silken tofu
- 1/2 cup packed flat-leaf parsley leaves
- 3 tablespoons red wine vinegar
- 1/8 cup packed cilantro leaves
- 1 clove garlic
- 1/4 teaspoon ground cumin
- Pinch of red pepper flakes
- Salt to taste
Instructions
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Preheat the oven to 425ºF and line a sheet pan with foil or parchment paper.
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Place all of the vegetables on the sheet pan and drizzle with the avocado oil. Toss to coat and season with salt and pepper. Roast the vegetables for about 25 minutes, or until they're tender and just beginning to brown.
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While the vegetables are roasting, make the chimichurri aioli. Combine the silken tofu, parsley, vinegar, cilantro, garlic, cumin and red pepper flakes in the smallest bowl of a food processor. Process until smooth and season to taste with salt.
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Spread the aioli onto both sides of the baguette. Layer the vegetables onto the bottom of the bread, then place the other half of the baguette on top. Use a sharp knife to cut the baguette into 4 sandwiches and serve.
Nutrition Facts
Summer Vegetable Sandwiches with Chimichurri Aioli
Amount Per Serving (1 sandwich)
Calories 301
Calories from Fat 80
% Daily Value*
Fat 8.9g14%
Saturated Fat 1.1g7%
Carbohydrates 45.2g15%
Fiber 5g21%
Sugar 8.6g10%
Protein 10.7g21%
* Percent Daily Values are based on a 2000 calorie diet.