Grilled veggies may never have tasted so good thanks to a walnut aioli that adds flavour and protein. Delicately balanced spices and herbs lend an earthy aroma and mouthwatering flavours to every bite. The lemon walnut aioli tastes great with grilled chicken and also can be used as a burger spread or vegetable dip.
GRILLED VEGETABLE SANDWICH
Lemon Walnut Aioli
1 cup walnuts, toasted
2 Tbsp Dijon mustard
2 Tbsp tahini
2 Tbsp mayonnaise
1 lemon, juiced
Vegetable Sandwich
1 medium zucchini, sliced into 1-cm coins
1 small eggplant, cut in 1-cm slices
1 orange pepper, sliced in strips
4 small tomatoes, sliced in half
1 onion, sliced 1 cm thick
4 Tbsp olive oil, divided
Salt and pepper, to taste
8 slices sourdough bread
1 clove garlic Handful fresh basil leaves, chopped
Lemon Aioli: In a food processor, place walnuts, Dijon, tahini, mayonnaise and lemon juice; pulse into a chunky paste.
Set aside. In a large bowl, toss zucchini, eggplant, pepper, tomatoes and onion with 2 Tbsp of the olive oil, salt and pepper and grill to desired doneness.
Brush bread with remaining oil and lightly grill on both sides. Rub each slice of bread gently with garlic.
Spoon 1 Tbsp of aioli on two slices of bread and place one-quarter of the grilled vegetables between the slices. Repeat with remaining bread and vegetables.
Garnish sandwiches with basil leaves, if desired.
Makes four sandwiches. Nutrition information per serving: 714 calories; 16 g protein; 45 g fat (6 g saturated fat); 67 g carbohydrate; 9 g fibre; 3 mg cholesterol; 971 mg sodium.
To toast walnuts: Heat oven to 350 F. Arrange walnuts on a cookie sheet in a single layer. Bake for eight to ten minutes, checking frequently.
To toast on stovetop: Cook walnuts in a skillet over medium-high heat for three to five minutes, stirring frequently.
Source: California Walnuts www.walnutinfo.com.
