A delightful sandwich featuring grilled vegetables and a flavorful spread, perfect for a light meal.
Preheat your oven to 400°F.
Preheating ensures even cooking and optimal texture for the vegetables.
Slice the zucchini and red bell peppers into strips. Place them on a baking sheet and brush with olive oil.
Cut the vegetables evenly to ensure they cook at the same rate.
Roast the vegetables in the oven for 20 minutes, turning halfway through.
Turning the vegetables halfway through roasting helps them cook evenly.
Grill the mushrooms on a grill pan over medium heat until tender.
Grilling enhances the mushrooms' natural umami flavor.
Mix the minced garlic with mayonnaise in a bowl to create a garlic aioli.
Let the aioli sit for a few minutes to allow the flavors to meld.
Slice the ciabatta bread in half lengthwise and spread the garlic aioli on both halves.
Toasting the bread slightly can add a delightful crunch.
Layer the roasted vegetables, grilled mushrooms, and basil leaves on the bread.
Press the sandwich gently to help the layers stick together.
Wrap the sandwich in plastic wrap and let it sit for 30 minutes before slicing and serving.
Allowing the sandwich to rest helps the flavors meld together.
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