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Roasted Vegetable Sandwich with Vegetable Chips

Bring produce to the center of the plate with a sandwich full of hearty vegetables like bell peppers, cucumbers, eggplant, tomatoes, and zucchini.


8 slices multi-grain bread

1 Markon First Crop Red Bell Pepper, roasted and peeled

1/2 cup low-fat mayonnaise

1 Markon First Crop Cucumber, cut in 1/4-inch slices

2 Markon First Crop Tomatoes, cut in strips

4 butter lettuce leaves

1 Markon First Crop Eggplant, sliced thin

2 Markon First Crop Zucchini, sliced thin

4 Markon First Crop Red Onions

1 Tbsp. dried oregano

3 Tbsp. canola oil

Vegetables for chips


Vegetable Chips

Thinly slice potatoes, celeriac, beets, and/or parsnips; deep fry until crisp. Season with salt.


Toss eggplant, zucchini, onion, oil, and oregano in small bowl. Roast on sheet tray in 400 degree F oven 10-15 minutes; flip once during cooking. Puree red bell pepper until smooth; add mayonnaise; combine. Season with salt and pepper.

Spread aioli onto one slice of bread. Layer roasted vegetables, sliced cucumber, tomato, and lettuce. Finish with slice of bread. Serve with vegetable chips.