Recipes
Sandwiches with grilled vegetables and fresh mozzarella
Servings
4 portions
Cooking
20 minutes
Ingredients
- 4 beet and onion breads
- 1 red onion, thinly sliced
- 3 half peppers of various colors, thinly sliced
- 1 small zucchini, sliced
- 30 ml (2 tablespoons) of olive oil
- 5 ml (1 teaspoon) of dried Italian herbs
- Salt and pepper, to taste
- 250 g (about 1/2 lb) of sliced fresh mozzarella
- 310 ml (1 1/4 cups) of baby spinach
- For the flavored mayonnaise:
160 ml (2/3 cup) of mayonnaise
30 ml (2 tablespoons) of freshly minced basil
15 ml (1 tablespoon) of whole grain mustard
10 ml (2 teaspoons) of honey
Preparation
- Preheat the oven to 205°C (400°F).
- On a parchment-lined baking sheet, mix the onion with the peppers, zucchini, oil, and Italian herbs. Season with salt and pepper. Spread the vegetables on the baking sheet.
- Bake for 20 to 25 minutes, stirring halfway through. Remove from the oven.
- In a bowl, mix the ingredients for the flavored mayonnaise.
- Cut the breads in half horizontally. Toast the bread in a toaster.
- Spread the inside of the breads with the flavored mayonnaise, then garnish with mozzarella, grilled vegetables, and spinach.
