Saturday, May 8, 2010

Roasted Vegetable Sandwiches

1 bag frozen asparagus
2 red peppers
2 large tomatoes
1 T Olive oil
Aioli Sauce

Cut asparagus into 1-inch pieces. Broil red peppers until blackened on both sides. Put peppers in brown paper bag for 20 minutes and then slip the blackened skins off of them. Cut peppers into small slices. Slice tomatoes.

Place asparagus, red peppers, and olive oil on cookie sheet. Broil until hot and tender, 5-10 minutes. Add tomatoes and broil 1-2 minutes longer.

Toast English muffins in oven.

Spread Engish Muffins with Aioli Sauce. Top with roasted vegetables. Serve.

Aioli Sauce

½ cup Vegenaise or other dairy-free mayonnaise
1 T lemon juice
½ t garlic, minced

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