Californian Recipe
- ½ cup Homemade Mayonnaise or store-bought 125 mL
- 1/3 cup crumbled goat cheese 75 mL
- 1¼ cups thinly sliced yellow squash (zucchini) (about 2 small) 300 mL
- 1¼ cups thinly sliced zucchini (about 1 large) 300 mL
- 3 Roma (plum) tomatoes, thinly sliced
- ¼ tsp salt 1 mL
- ¼ tsp freshly ground black pepper 1 mL
- 2 tbsp olive oil 30 mL
- 8 slices multigrain bread (½-inch/1 cm thick slices)
- 2 avocados, thinly sliced
- 1 cup alfalfa sprouts 250 mL
- Preheat oven to 450°F (230°C)
- In a small bowl, combine mayonnaise and goat cheese. Cover and refrigerate until ready to serve.
- Place squash, zucchini and tomatoes on a large baking sheet. Sprinkle with salt and pepper. Drizzle with olive oil. Place in preheated oven, tossing occasionally, for 20 to 25 minutes or until tender.
- Spread mayonnaise mixture equally over one side of bread slices. Top 4 slices equally with roasted vegetables, avocados, sprouts and remaining bread slices, pressing together gently. Serve immediately.
