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Makes

4 servings

Ingredients

For the roasted vegetables:

  • 1 large red onion sliced into rounds 1/4 to 1/2 inch thick
  • 6 ounces baby bella mushrooms sliced
  • 1 zucchini sliced into rounds 1/4 inch thick
  • 1 summer squash sliced into rounds 1/4 inch thick
  • 2 –3 tablespoons olive oil for cooking
  • Salt and pepper to taste

For the sandwiches:

  • Harvest Maine Celery Root and Red Pepper Spread
  • 8 slices sourdough bread
  • Several leaves of fresh basil
  • Mayonnaise

Instructions

  • Preheat the oven to 400˚. Toss the vegetables and olive oil in a large roasting pan until evenly coated, and sprinkle lightly with salt and pepper.
  • Roast the vegetables for a total of 30 minutes, gently stirring after 15 minutes so that they cook evenly. Set the vegetables aside and allow them to cool for 10–15 minutes.
  • When you are ready to assemble the sandwiches, spread a generous amount of Celery Root and Red Pepper Spread on one slice of bread per sandwich. Layer on a variety of the roasted vegetables and top with a few leaves of fresh basil. Spread mayo on the other slice of bread before topping the sandwich, and serve.