Here come some wonderful summer sandwiches!
Perfectly seasoned and delightfully soft veggies smacked...rather gracefully placed... atop slices of crusty bread.
These sandwiches became over-the-top sandwiches when this AHH-MAZE-ING roasted garlic aioli was added. It is simply shriek worthy! haha. I obviously enjoyed this meal - as did the rest of the family.
Just look at those veggies! And get a load of that aioli!
We used some eggplant, zucchini, onions, and peppers. We brushed the veg with olive oil and seasoned with salt and pepper. Then placed them in the oven at 400F. You could always place the veggies on a grill, too.
Roasted Garlic Aioli
from Rachel Ray Magazine
- 1 head garlic
- 2 teaspoons extra-virgin olive oil
- 3/4 cup vegan mayo
- 1 teaspoon apple cider vinegar
Set a rack in the center of the oven and preheat to 400°. Slice off the top of the garlic head. Brush the cut side with 1 teaspoon olive oil. Wrap in foil and bake until tender, 40 minutes. Let cool. Squeeze the garlic cloves from their skins into a food processor. Add the mayonnaise and vinegar; puree. Transfer the aioli to a bowl and refrigerate.