Roasted Vegetable Sandwich with Vegetable Chips

Bring produce to the center of the plate with a sandwich full of hearty vegetables like bell peppers, cucumbers, eggplant, tomatoes, and zucchini.
Roasted_Vegetable_Sandwich

Ingredients:

8 slices multi-grain bread
1 Markon First Crop Red Bell Pepper, roasted and peeled
1/2 cup low-fat mayonnaise
1 Markon First Crop Cucumber, cut in 1/4-inch slices
2 Markon First Crop Tomatoes, cut in strips
4 butter lettuce leaves
1 Markon First Crop Eggplant, sliced thin
2 Markon First Crop Zucchini, sliced thin
4 Markon First Crop Red Onions
1 Tbsp. dried oregano
3 Tbsp. canola oil
Vegetables for chips

Instructions:

Vegetable Chips
Thinly slice potatoes, celeriac, beets, and/or parsnips; deep fry until crisp. Season with salt.
Sandwich
Toss eggplant, zucchini, onion, oil, and oregano in small bowl. Roast on sheet tray in 400 degree F oven 10-15 minutes; flip once during cooking. Puree red bell pepper until smooth; add mayonnaise; combine. Season with salt and pepper.
Spread aioli onto one slice of bread. Layer roasted vegetables, sliced cucumber, tomato, and lettuce. Finish with slice of bread. Serve with vegetable chips.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.