I’ve had my fair share of travel over the past few months. Â I have visited every time zone, Â seen at least a dozen airports, and had my fair share of airport food.
While pricey and not always gourmet sometimes you get lucky.  I do have a favorite restaurant in the San Francisco Airport and they have a portobello veggie burger that is to die for!  I have to eat stuff like that when mr isn’t around since he avoids mushrooms like the plague.  Plus, the fact that we raise beef makes a veggie burger just seem wrong on so many levels.  And that is why I make burgers like this Roasted Vegetable Sandwich when mr is on a trip.  Not only do I get to add mushrooms but I get them all to myself.
Portobello mushrooms can be a bit pricey, at least in my neck of the woods, so I opted for crimini mushrooms or baby bellas. Â Less expensive but with the same “meatyness” of the portobellos.
Add some roasted zucchini, caramelized onions, roasted red peppers, and avocado!? Â Party in your mouth my friends. Â It only seems sinful. Â And around this time of year when cookies, candy, and treats abound I could use more mouth-watering-secretly-good-for-you food.
Ingredients
- 1 tablespoon butter
- 1 large onion, sliced
- 5 oz crimini mushrooms, sliced
- 8 - 1/2" thick zucchini slices
- marinated roasted red peppers, I like Roland Brand
- 1 avocado, sliced
- 4 whole wheat hamburger buns or rolls
Instructions
- Preheat oven to 425°.
- Spray a baking sheet with nonstick cooking spray and toss mushrooms and zucchini onto it. Drizzle the vegetables with a bit of olive oil and season with salt and pepper. Roast for 10 minutes.
- Meanwhile, melt the butter over medium heat and saute the onion until translucent, stirring frequently. Reduce heat to low and continue to cook until the onions begin to caramelize and slightly brown.
- Remove the vegetables from the oven and place the rolls, split open, on the oven rack. Toast for a minute.
- Once the rolls are toasted begin to assemble the sandwiches. Place two thick slices of zucchini on the bottom half of each roll. Top with a generous scoop of onions, mushrooms, a couple roasted red peppers, and a few slices of avocado. Place the top half of the bun on top and serve.
I love roasted veggies, what a great sandwich!
This is definitely my kind of sandwich! And you know I’ll have 2 because I can eat this guilt-free, right?
Okay wait, I’ll attempt 2. We’ll see where that takes me
Roasted veggies are my absolute favorite. I could eat four of those right now. Serious.
Um, this looks AH-mazing. I need this sandwich after all the candy I ate at Mixed. Looks so delish!
Okay,I want this. Now.
This is my kind of sandwich, I absolutely love it to pieces!!
Thanks for the inspiration http://wp.me/p2N4wQ-r0
This looks incredible!!