Spring Toastie with Parsley Aioli

INGREDIENTS

• 2 small or one large zucchini, trimmed and thinly sliced lengthwise about 1/4-inch thick
• 4 thin slices of onion, about 1/8-inch thick
• 1 cup carrots, trimmed and thinly sliced lengthwise about 1/4-inch thick
• 2 tablespoons olive oil
• 1 tablespoon balsamic
• 2 tablespoons parsley, minced
• 1/4 cup mayonnaise or Vegenaise
• 1 small clove garlic crushed and minced, or 1/4 teaspoon garlic powder
• Juice of one lemon, divided
• Bread of choice, 4 slices
• 1/4 teaspoon each, salt and pepper

PREPARATION

1. Preheat oven to 400 °F.
2. Place zucchini and carrots on separate baking sheets, drizzle with olive oil, balsamic, half of the lemon juice, and salt.
3. Mix to coat each vegetable spear and roast in the oven until they start to char, about 10 minutes for zucchini and 20 for the carrots.
4. Shake the sheets a few times while cooking to loosen veggies and evenly cook them.
5. Meanwhile mix mayonnaise with parsley, garlic, and lemon juice to make your aioli.
6. Toast your preferred bread slices and coat each slice with the aioli.
7. Now build your toastie with onion and broiled vegetables in between the bread slices. Serve warm!

Serves 2 as an entrée or 4 as an appetizer. Prep time, 12 minutes; cook time, 20 minutes.