These veggie sandwiches are jam-packed with hearty roasted broccoli, juicy bell peppers and mushrooms, then slathered in creamy to-die-for avocado aioli. Easy, vegan, delicious, and perfect for lunch or dinner!
Preheat the oven to 425ºF.
Use a sharp knife to cut the top off of each garlic bulb.
Place each garlic bulb on a sheet of foil, then drizzle it with about 1/2 tablespoon of olive oil.
Loosely close the foil to enclose the garlic.
Bake the garlic until the cloves are soft and lightly browned, about 30 minutes.
Line one large or 2 medium baking sheets with parchment paper.
Arrange the veggies on the baking sheet(s).
Drizzle the mushrooms with 1 tablespoon of olive oil, and split the remaining tablespoon of oil evenly among the rest of the veggies.
Gently rub the oil into the veggies to evenly coat them. Distribute them in even layers on the baking sheet(s), then sprinkle them with salt and pepper.
Place the baking sheet(s) into the oven with the garlic, and roast the veggies until tender and browned in spots, about 20 minutes.
Remove the garlic from the oven when it has finished roasting, then open the foil and allow it to cool while you gather the rest of the ingredients for your aioli.
Place the avocado, lemon juice, and salt into the bowl of a food processor fitted with an s-blade.
Squeeze the garlic bulbs to extract the roasted garlic, then add the roasted garlic to the food processor bowl.
Blend everything until smooth.
Add the basil and thin with non-dairy milk to your desired thickness. Blend again until smooth.
Taste-test and add more lemon juice and/or salt if you like.
Slather the insides of the rolls with aioli, then stuff with roasted veggies and sprinkle with basil and optionally red pepper flakes.