Mexican-Spiced Roasted Vegetable Sandwich

You’re going to need a bib for this one! Smoky, spicy roasted veggies get slathered in a creamy cilantro dressing and guacamole.



Roasted vegetables


Other stuff


Make the vegetables

  1. Preheat the oven to 425-degrees F. In a large bowl, combine the broth through the potatoes and toss to coat the veggies with the sauce.
  2. Roast the vegetables until tender – stirring occasionally – for 25-30 minutes. You can serve these right away, stirring in the lime juice and cilantro, or eat at room temperature.

Make the guacamole

  1. In a small bowl, mash the avocado with the cumin, Tabasco, and lime juice. Set aside.

Build the sandwich

  1. Lightly toast or warm the bread halves. Divide the guacamole between the bottom halves of the bread. Top with roasted veggies, drizzle with dressing and sprinkle on more cilantro, if desired.