Vegan Southwest Zucchini & Pepper Sandos

Name: Vegan Southwest Zucchini & Pepper Sandos with Tortilla Chips & Spicy Guacamole
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Zucchini; 1 unit Long Green Pepper; 1 unit Red Onion; 1 tablespoon Southwest Spice Blend; ½ cup Guacamole; 1 teaspoon Garlic Powder; 2 unit Demi-Baguette; 3 ounce Blue Corn Tortilla Chips; Salt; Pepper; 2 teaspoon Cooking Oil; 2 teaspoon Olive Oil; 1 teaspoon Hot Sauce

with Tortilla Chips & Spicy Guacamole

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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 spicy guacamole. To complete the rainbow: A side of crunchy blue corn chips! Consider this pure vegan victory (in sandwich form).

Tags:

Vegan

Allergens:

Soy

•Wheat

•Sesame

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Zucchini

1 unit

Long Green Pepper

1 unit

Red Onion

1 tablespoon

Southwest Spice Blend

½ cup

Guacamole

1 teaspoon

Garlic Powder

2 unit

Demi-Baguette

(Contains: Soy, Wheat)

3 ounce

Blue Corn Tortilla Chips

(Contains: Sesame)

1 teaspoon

Hot Sauce

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

2 teaspoon

Olive Oil

Nutrition Values

/ per serving

Calories780 kcal

Fat32 g

Saturated Fat6 g

Carbohydrate108 g

Sugar13 g

Dietary Fiber12 g

Protein13 g

Cholesterol0 mg

Sodium1060 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Small Bowl

•Large Pan

Instructions

PDF

• 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.

• 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.

• Meanwhile, in a small bowl, combine guacamole, garlic powder, and hot sauce to taste. Season with salt and pepper.

• 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.

• 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.

• Spread cut sides of baguettes with half the spicy 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 spicy guacamole on the side for dipping.