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Mexican-Spiced Roasted Vegetable Sandwich

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  • Author: Annie
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45
  • Yield: 4 1x

Description

You’re going to need a bib for this one! Smoky, spicy roasted veggies get slathered in a creamy cilantro dressing and guacamole.


Ingredients

Scale

Roasted vegetables

  • 1 cup vegetable broth
  • 1/4 cup Bragg Liquid Aminos
  • 1 heaping Tbsp. tomato paste
  • 1/2 tsp. smoked paprika
  • 1 tsp. dried onion flakes
  • 2 tsp. cumin
  • 1 tsp. Chipotle Tabasco
  • 2 cloves garlic, minced
  • 1 onion, halved and sliced thinly
  • 1 small eggplant, sliced into rounds
  • 1 small yellow squash, sliced into rounds
  • 1 small zucchini, sliced into rounds
  • 45 cremini mushrooms, quartered
  • 45 baby red or white potatoes, thinly sliced
  • juice of 1/2 a lime
  • chopped cilantro, for garnish

Guacamole

  • 2 avocados
  • 1/2 tsp. cumin
  • splash Chipotle Tabasco
  • juice of 1/2 a lime

Other stuff

  • Sweet & Tangy Green Chile-Chipotle-Cilantro Dressing, to taste
  • 4 really good, crusty rolls (that’s homemade pan Siciliano in the photos), sliced

Instructions

Make the vegetables

  1. Preheat the oven to 425-degrees F. In a large bowl, combine the broth through the potatoes and toss to coat the veggies with the sauce.
  2. Roast the vegetables until tender – stirring occasionally – for 25-30 minutes. You can serve these right away, stirring in the lime juice and cilantro, or eat at room temperature.

Make the guacamole

  1. In a small bowl, mash the avocado with the cumin, Tabasco, and lime juice. Set aside.

Build the sandwich

  1. Lightly toast or warm the bread halves. Divide the guacamole between the bottom halves of the bread. Top with roasted veggies, drizzle with dressing and sprinkle on more cilantro, if desired.


Nutrition

  • Serving Size: 4
  • Calories: 472
  • Sugar: 10
  • Sodium: 415
  • Fat: 17
  • Saturated Fat: 3
  • Unsaturated Fat: 13
  • Trans Fat: 0
  • Carbohydrates: 75
  • Protein: 12
  • Cholesterol: 0