YOUR SOLIN GENERATED RECIPE
Herb-Roasted Vegetable Sandwich with Garlic Aioli
Savor a hearty sandwich featuring herb-marinated tempeh paired with a colorful medley of roasted vegetables, nestled between toasted whole wheat bread and finished with a creamy garlic aioli crafted from Greek yogurt. This balanced meal delivers robust flavors and textures from the smoky roast, tangy aioli, and fresh herbs.
INGREDIENTS
2 slices whole wheat bread
4 oz extra-firm tempeh
1/2 cup roasted chickpeas
1 mix roasted vegetables (eggplant, zucchini, red bell pepper, red onion)
2 tbsp garlic aioli (Greek yogurt based)
1 tsp olive oil
1 tbsp mixed herbs (thyme, rosemary, oregano)
1 clove garlic
1 tsp lemon juice
PREPARATION
Preheat oven to 400°F (200°C). Toss chopped eggplant, zucchini, red bell pepper, and red onion with olive oil, mixed herbs, a crushed garlic clove, salt, and pepper. Spread on a baking sheet and roast for about 20 minutes until tender and slightly charred.
While the vegetables roast, slice the tempeh into 1/4-inch thick pieces. Marinate the tempeh in a mixture of lemon juice, a pinch of the mixed herbs, and a little olive oil for 10 minutes.
Sauté the marinated tempeh in a non-stick pan over medium heat for 3-4 minutes on each side until golden and heated through.
For the roasted chickpeas, if not pre-roasted, drain and pat dry canned chickpeas. Toss with a pinch of herbs, salt, and a drizzle of olive oil and roast on a separate sheet for 15 minutes until crispy.
Prepare the garlic aioli by mixing the Greek yogurt with finely minced garlic and a squeeze of lemon juice. Adjust seasoning with salt and pepper.
Lightly toast the whole wheat bread slices. To assemble, spread a thin layer of garlic aioli on each slice. Layer the roasted vegetables, sautéed tempeh, and roasted chickpeas between the bread slices.
Serve warm and enjoy your hearty, flavorful sandwich.