Roasted Vegetable Sandwich with Avocado-Basil Aioli

This vegan, gluten-free, and grain-free roasted vegetable sandwich with
avocado-basil aioli is packed to its mushroomy edges with goodness. Portobello
"buns" are piled high with roasted veggies and slathered in a delightfully
creamy avocado-basil aioli.

Servings: 2 sandwiches

Author:

Prep Time
20 minutes

Cook Time
25 minutes

Total Time
45 minutes

Course:

Sandwich Handheld Bites

Cuisine:

Vegan plant-based gluten-free Grain-Free

Instructions

1 Preheat oven to 400F.
2 Clean, de-stem, and scoop out the gills of the portobello mushrooms. Place all
four, gill-side-down, on a large baking sheet lined with parchment pepper.
Sprinkle with the tops with salt and pepper and roast for 20-25 minutes or until
tender.
3 At the same time, add the tomatoes, zucchini, and red onion to a pan lined with
parchment paper, and sprinkle with sea salt and black pepper. Bake alongside the
mushrooms for 20-25 minutes or until tender, flip halfway through and season
other side of veggies with black pepper and sea salt.
4 Add the avocado flesh, basil leaves, garlic, lemon juice, and sea salt to a food
processor. Process for 2-3 minutes or until smooth, stopping as needed to scrape
down the sides.
5 Slather the gill-side of all 4 mushroom caps with the avocado-basil aioli. On
two of the portobello caps, layer the lettuce leaves, zucchini, tomatoes, red
onion, and roasted red peppers. Top with the other portobello caps, and serve.

Roasted Vegetable Sandwich with Avocado-Basil Aioli

Course:

Cuisine:

🧂 Ingredients

Instructions

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