Grilled Vegetable Sandwich with Walnut Aioli
Description
Grilled veggies may never have tasted so good thanks to a walnut aioli that adds flavour and protein! Delicately balanced spices and herbs lend an earthy aroma and mouthwatering flavours to every bite.
Ingredients
Lemon Walnut Aioli
- 1 cup California walnuts, toasted
- 2 tablespoons Dijon mustard
- 2 tablespoons tahini
- 2 tablespoons mayonnaise
- 1 lemon, juiced
Grilled Vegetable Sandwich
- 1 zucchini, medium, sliced 1/2-inch (1 cm) coins
- 1 eggplant, small, sliced 1/2-inch (1 cm)
- 1 orange pepper, sliced in strips
- 4 tomatoes, small, sliced in half
- 1 onion, sliced 1/2-inch (1 cm) thick
- 4 tablespoons olive oil, divided
- Salt and pepper
- 8 slices sourdough bread
- 1 clove garlic
- Handful basil leaves, chiffonade (optional)
PREPARATION
Lemon Walnut Aioli
- In a food processor, add walnuts, Dijon, tahini, mayonnaise and lemon juice; pulse into a chunky paste. Set aside.
Grilled Vegetable Sandwich
- In a large bowl, toss zucchini, eggplant, pepper, tomatoes and onion with 2 tablespoon (30 mL) of olive oil, salt and pepper and grill to desired doneness.
- Brush bread with remaining oil and lightly grill on both sides. Rub each slice of bread gently with garlic.
- Spoon 1 tablespoon (15 mL) of lemon walnut aioli on two slices of bread, and place 1/4 of the grilled vegetables between the slices. Repeat with remaining bread and vegetables.
Optional: Garnish sandwiches with basil leaves.
Tips: The lemon walnut aioli tastes great with grilled chicken. The aioli can also be used as a burger spread or as a veggie dip.
Toasting Walnuts
- Baking: Preheat oven to 350°F (180°C). Arrange walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently.
- Stovetop: Cook walnuts in a skillet at medium-high heat for 3 to 5 minutes, stirring frequently.
NUTRITION
- Calories: 714 cal
- Total Fat: 45 g
- Cholesterol: 3 mg
- Sodium: 971 mg
- Carbohydrates: 67 g
- Dietary Fiber: 9 g
- Protein: 16 g