1 eggplant - cut into 1/2 inch slices
2 zucchini - cut on the diagonal into 1/2 inch slices
1 red pepper - cut into thick slices
2 portobello mushroom caps - cut into 1/2 inch slices
1 bunch asparagus, trimmed of the tough ends
1 container of extra firm tofu, drained and cut into 1/2 inch slices/squares
Spread out all the veggies (and tofu if you’re using) onto cookie sheets in a single layer.
Lightly brush them with olive oil, then sprinkle with salt and pepper. If you feel inspired, sprinkle one or more with a spice or spice blend. Think curry or an indian mix like garam masala, or rosemary, basil and oregano, or maybe turmeric and smoked paprika - use your taste as inspiration, but they’re also great just salt and peppered.
Roast in the oven on high - 450 - until they’re lightly browned and cooked, but not totally soft, probably about 15 to 20 minutes - more or less depending on the veg. Flip once during the baking. Let cool to room temp. You could just as easily grill them, too, if you’d rather.
Slice a good whole grain loaf of bread, and spread both pieces generously with one or both:
- mix some hot sauce (sriracha) with mayo - equal parts of each
- a quick herb pesto (puree a clove of garlic and about 1/4 cup of olive oil with one bunch of an herb (about 2 cups of leaves) and 3/4 cup of a nut or seed (basil and walnuts are great together, or try cilantro and either sunflower or pumpkin seeds)
Layer on your sliced veggies and enjoy your healthy, hearty summer sandwich.