Roasted Vegetable Mediterranean Sandwich
with portobello mushrooms, tomato, oregano and sweet potato fries
Informations supplémentaires
35 min.
|
554 kcal
|
easy
|
|
Printable version
1. Prepare Sweet Potatoes Fries
Turn oven on to 425°F and line a baking sheet with foil. Cut sweet potatoes into 1/4 inch thick fries. On baking sheet, combine with 1 tbsp. olive oil and season to taste with salt and pepper. Place in the oven for 26–30 minutes until golden and tender.
2. Prepare Ingredients
Dice peppers into 1/2 inch pieces. Slice tomato into 1/4 inch rounds. Pick and chop oregano. Zest lemon and cut it into wedges. Remove stem from mushrooms, scrape gills out with the tip of a spoon and cut in half
3. Cook Mushrooms
In a medium bowl, combine mushrooms, pepper, onion and half of the oregano. Season to taste with salt and pepper. Heat 1 tbsp. olive oil in a large skillet over medium-high. Once hot, add the vegetables and cook for 5–6 minutes, tossing frequently until golden and tender.
4. Prepare Lemon Mayon and Toast Ciabatta
In small bowl, combine mayonnaise with remaining oregano, and the following to taste: lemon zest, lemon juice, salt and pepper. Cut ciabatta in half. Place directly on rack, cut side up and cook for 1–2 minutes, until golden. Monitor closely to prevent burning.
5. Serve
Spread lemon mayo on cut sides of ciabatta. Top with mushrooms, pepper, tomato, onion, arugula and close sandwich. Divide sandwiches and fries onto serving plates with lemon mayo on the side. Enjoy!
2unitPortobello Mushrooms
2unitCiabatta Bread
80mlVegan Mayonnaise
1unitTomato(es)
1unitOregano
0.5unitLemon
0.5unitRed Onion(s)
1unitPepper(s)
20gArugula
500gSweet Potato(es)
What you need
sheet pan, pan or grill, bowls, tongs, zester
554 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
104g
35%
fat
11g
17%
cholesterol
10mg
3%
fiber
13g
52%
protein
14g
saturated
2g
10%
sodium
724mg
30%
sugar
22g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg