YOUR SOLIN GENERATED RECIPE
Herb-Roasted Vegetable Sandwich with Garlic Aioli
Savor a wholesome sandwich layered with a savory chickpea patty, herb-roasted vegetables, a light garlic aioli made from low-fat Greek yogurt, and a melt-in-your-mouth slice of low-fat cheese, all nestled between hearty whole grain bread. This balanced creation offers bursts of roasted flavors, subtle garlic warmth, and a touch of tanginess, making it a delightful option for any meal.
INGREDIENTS
2 slices Whole Grain Bread
3/4 cup mashed Cooked Chickpeas
1/2 cup Herb-Roasted Vegetable Mix
2 tbsp Low-Fat Greek Yogurt
1 clove Fresh Garlic
2 tbsp Fresh Herbs (chopped)
1 tsp Olive Oil
1 slice Low-Fat Cheese
Salt & Pepper to taste
PREPARATION
Preheat the oven to 400°F.
In a bowl, combine the cooked chickpeas with a pinch of salt, pepper, minced garlic, and chopped fresh herbs. Mash lightly until slightly chunky to form a patty mixture.
Form the mixture into a round patty and drizzle with a small amount of olive oil.
Place the chickpea patty on a baking sheet and roast for about 15-20 minutes until it’s firm and starts to get a slight golden crust.
While the patty is roasting, toss your mixed vegetables (zucchini, bell peppers, red onion, etc.) with olive oil, fresh herbs, salt, and pepper. Spread them on a baking tray and roast for 15 minutes or until tender and lightly charred.
For the garlic aioli, blend 2 tablespoons of low-fat Greek yogurt with a small pinch of salt, a little extra minced garlic if desired, and a squeeze of lemon juice if available.
Toast the whole grain bread slices lightly. On one slice, layer the roasted vegetable mix evenly.
Place the roasted chickpea patty on top of the vegetables, then add the low-fat cheese slice.
Drizzle the garlic aioli over the top and finish with the second slice of bread.
Cut the sandwich in half and serve warm.