Roasted Vegetable Sandwiches with Garlic Avocado Aioli

Roasted Vegetable Sandwich on a plate with potato chips.

5 from 1 vote

Roasted Vegetable Sandwiches with Garlic Avocado Aioli

These roasted vegetable sandwiches are jam-packed with hearty roasted broccoli, juicy bell peppers, and mushrooms, all slathered in a creamy, to-die-for avocado aioli. Easy, vegan, and perfect for lunch or dinner!

Prep Time20

Cook Time40

Total Time1

Course: Sandwich

Cuisine: American

Servings:

Calories: 514kcal

Author: Alissa

Ingredients

For the Roasted Garlic Aioli

2 medium garlic bulbs
1 tablespoon olive oil
2 ripe avocados
3 tablespoons lemon juice
¾ teaspoon salt, or to taste
½ cup fresh basil leaves
3-4 tablespoons unsweetened non-dairy milk, as needed

For the Roasted Veggies

8 ounces cremini mushrooms, cleaned and sliced
1 medium broccoli crown, broken into florets
1 medium red bell pepper, sliced into strips
1 small onion, roughly chopped
2 tablespoons olive oil
½ teaspoon salt, or to taste
½ teaspoon black pepper, or to taste

For the Sandwiches

4 (6 inch) sandwich rolls, sliced open and optionally toasted
Fresh basil
Red pepper flakes, optional

US Customary - Metric

Instructions

To Roast the Garlic (for the Aioli)

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 ½ 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.
Open the foil and let them cool when done.

To Roast the Veggies

While the garlic roasts, 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 evenly 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.

To Make the Aioli

Place the avocado, lemon juice, and salt into the bowl of a food processor fitted with an s-blade.
When the garlic is cool enough to handle, squeeze the bulbs to extract the roasted garlic, then add it to the food processor bowl.
Blend everything until smooth.
Add the basil and thin the mixture 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.

To Assemble the Sandwiches

Slather the insides of the rolls with aioli, then stuff with roasted veggies and sprinkle with basil and optionally red pepper flakes.
Serve.

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