YOUR SOLIN GENERATED RECIPE
Herb-Roasted Vegetable Sandwich with Garlic Aioli
Enjoy a hearty and vibrant sandwich featuring herb-roasted vegetables layered with marinated tempeh and a creamy garlic aioli, all nestled between slices of whole wheat bread. This balanced meal brings together savory roasted flavors with a light, tangy finish, making it satisfying for any meal time.
INGREDIENTS
2 slices Whole Wheat Bread
4 ounces Tempeh
1 cup Mixed Roasted Vegetables
2 tablespoons Garlic Aioli (Greek Yogurt Based)
1 teaspoon Olive Oil
1 teaspoon Mixed Dried Herbs
1 clove Garlic
PREPARATION
Preheat your oven to 400°F.
Slice tempeh into 1/4-inch thick pieces. In a small bowl, toss the tempeh with olive oil, mixed dried herbs, and a minced garlic clove. Let it marinate for at least 10 minutes.
Prepare the mixed vegetables by cutting bell peppers, zucchini, and red onion into bite-sized pieces. Toss them lightly with a sprinkle of herbs and a dash of olive oil.
Spread the vegetables onto a baking sheet and roast in the oven for 20-25 minutes until tender and slightly charred. Midway through, add the marinated tempeh slices to the sheet to roast together.
While the vegetables and tempeh roast, prepare the garlic aioli by mixing Greek yogurt with a small amount of minced garlic. Adjust seasoning as desired.
Toast the whole wheat bread slices lightly. Once roasted, layer the tempeh and vegetables onto one slice of bread and drizzle with garlic aioli.
Top with the second slice, slice in half if desired, and serve immediately.