Thursday, 19 July 2012

Roasted Zucchini Sandwich with Lemongrass Aioli

Dog days of summer of here.  Hot days, hot nights and lots of zucchini growing in the garden.  This sandwich might just be my new favourite use.  Fairly quick to assemble, you'll have this one from garden to plate in under twenty minutes.  Don's favourite food is sandwiches and lucky for me, he is game to try almost any combination.

Using ingredients that just might be in your fridge already, the aioli is a must to pull it together.  If you can get your hands on fresh lemongrass, it will be even better.  I like to double the recipe and keep it in the fridge for a few days.  The flavours just get better as they spend some time together.
Using the BBQ in the is heat wave is a nice alternative.  The veggies are only on the grill for five minutes, so you'll barely break a sweat outside.  You could use any coloured pepper and we've tried it with grilled onions too.  It makes enough for 4 sandwiches, so you can half the recipe if there are only two of you.  I've also saved the veggies and made a sandwich the next day with the cold leftovers.

Roasted Veggie Sandwich with Lemongrass Aioli

2 zucchini
2 red peppers
2 Tbsp olive oil
2 Tbsp lemon juice (divided)
2 tsp sriracha (divided)
1 tsp minced lemongrass
1/4 cup mayonnaise
lettuce (optional)
Preheat BBQ on high. Slice zucchini lengthwise and cut peppers into quarters.  Toss vegetables with olive oil, 1Tbsp lemon juice and 1tsp sriracha sauce.  Grill veggies 3-5 min per side, until grill marks appear.  Slice vegetables.

In a separate bowl, combine 1Tbsp lemon juice, lemongrass and 1tsp sriracha with mayonnaise.  Can be made up to 5 days in advance.
Toast 8 slices of bread.  Spread aioli on bread and pile grilled veggies on.  Top with lettuce and enjoy!

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