Roasted Vegetable Sandwich (VIDEO)

ROASTED VEGETABLE SANDWICH

Ingredients:
2 tablespoons olive oil
1 Italian eggplant
2 zucchinis
1/4 cup pickled red onion
2 tablespoons Just Italian Dressing
1 large handful of spinach
1/4 cup fresh basil leaves
1 large handful of microgreens
2 tablespoons Just Mayo
Focaccia bread

Directions:
• Preheat oven to 425F and lightly grease 2 baking sheets.
• Slice the eggplant and zucchini lengthwise into 1/4-inch thick slices. Rub the slices thoroughly with oil and lay them out on separate baking sheets. Sprinkle with salt and pepper.
• Roast the eggplant for 15-25 minutes, until tender and browning. Roast the zucchini for about 15 minutes. Remove from the oven and set aside.
• Combine the spinach, basil and microgreens in a medium bowl. If your basil leaves are very large you can chop them roughly.
• Drizzle the greens with the Just Italian and toss to coat thoroughly. Set aside.
• Slice the focaccia into desired shapes and sizes. Toast the slices, then spread each one with Just Mayo.
• Top the bottom slice with two layers each of roasted eggplant and zucchini.
• Top the roasted vegetables with some pickled red onions.
• Finally, add a small pile of the dressed greens to the sandwich.
• Close the sandwich and serve immediately.

Servings: 2