Vegan Southwest Veggie Sandos

Name: Vegan Southwest Veggie Sandos with Tortilla Chips & Garlicky Guacamole
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Onion; 1 Zucchini; 3 oz Corn; 1 unit Long Green Pepper; 8 tbsp Guacamole; 1 tsp Garlic Powder; 2 unit Demi-Baguette; 1 tbsp Southwest Spice Blend; tsp Salt, tsp; 2 tsp Olive Oil, tsp; 2 tsp Cooking Oil, tsp; tsp Black Pepper, tsp

with Tortilla Chips & Garlicky Guacamole

By Recipe0 System

Our chefs are proud to present this veggie-forward, 100% dinner-worthy sandwich that might change the way you think about sandwich fillings... forever. Zucchini and green pepper are roasted in a Southwest-inspired blend of spices, then loaded into crisp baguettes with perfectly pan-seared onion rounds and garlicky guacamole. To complete the rainbow: A side of crunchy blue corn chips! Consider this pure vegan victory (in sandwich form).

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
1 Zucchini
3 oz Corn
1 unit Long Green Pepper
8 tbsp Guacamole
1 tsp Garlic Powder
2 unit Demi-Baguette
1 tbsp Southwest Spice Blend
tsp Salt, tsp
2 tsp Olive Oil, tsp
2 tsp Cooking Oil, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Trim and slice zucchini crosswise on a diagonal into ½-inch-thick pieces. Halve, core, and slice green pepper into ½-inch-thick strips. Peel and thinly slice onion into rounds.
2

Toss zucchini and green pepper on a baking sheet with a drizzle of oil, Southwest Spice Blend, salt, and pepper.

Roast on top rack until browned and tender, 15-20 minutes.
3

Meanwhile, in a small bowl, combine guacamole and garlic powder. Season with salt and pepper.
4

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion rounds and cook, undisturbed, until deeply browned and tender, 2-3 minutes per side. Season with salt and pepper.

Turn off heat; transfer to a plate. Wipe out pan.
5

Halve baguettes lengthwise.

Heat a large drizzle of olive oil in pan used for onion over medium heat. Add baguettes, cut sides down, and toast until golden brown, 1-3 minutes. TIP: Depending on the size of your pan, you may need to toast in batches, using a large drizzle of olive oil for each batch.
6

Spread cut sides of baguettes with half the guacamole. Fill with as many onion rounds and roasted veggies as you like.

Divide sandwiches, tortilla chips, any remaining onion rounds, and any remaining roasted veggies between plates. Serve with remaining guacamole on the side for dipping.

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