Roasted Vegetable Sandwich
This roasted vegetable sandwich is packed with the flavors of late summer.
Lunch, Small Plate
fresh mozzarella balls
roasted red peppers
from a jar
Preheat oven to 350 degrees F.
Slice vegetables lengthwise into 1/8-inch strips.
Arrange vegetables on a bakind sheet lined with parchment or foil.
Lightly brush vegetables on both sides with olive oil. Sprinkle each slice with salt.
Bake in oven for about 30 minutes, until vegetables are softened and cooked through.
Lightly toast the rye bread. Spread on lemon aioli.
Arrange the sandwich with slices of eggplant, zucchini, mozzarella cheese, and roasted red peppers.
Cut in half and serve.
You could also serve the lemon aioli on the side, and dip your sandwich in with each bite.