Zaʼatar-Roasted Zucchini & Bacon Sandos
with Griddled Onion, Purple Sweet Potatoes & Harissa Mayo
- Milk
- Eggs
- Soy
- Wheat
- Sesame
Our chefs have reclaimed the sandwich and now present it to you in a veggie-forward, dinner-worthy form that might change the way you think about sammies... forever. Zucchini and bell pepper are roasted in earthy za’atar spice, then layered between baguettes with pan-seared onion, feta, and a creamy harissa and red pepper aioli. And since we’re thinking outside the box, roasted purple sweet potato wedges are served up hot on the side. Consider this a victory... in sandwich form!
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Onion
1 unit
Zucchini
4 tablespoon
Mayonnaise
(Contains: Eggs)
½ unit
Red Pepper Jam
0.16 tablespoon
Harissa Powder
2 unit
Purple Sweet Potato
1 unit
Bell Pepper
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
4 ounce
Bacon
1 tablespoon
Za'atar Spice
(Contains: Sesame)
Not included in your delivery
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Butter
(Contains: Milk)
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
Nutrition Values
Cooking Steps
Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce.
Cut sweet potatoes into ½-inch-thick wedges. Trim and slice zucchini crosswise on a diagonal into ½-inch-thick rounds. Halve, core, and slice bell pepper into ½-inch-thick strips. Peel and thinly slice onion into rounds.
Toss sweet potatoes on a baking sheet with a drizzle of oil, ¼ tsp harissa (½ tsp for 4 servings), salt, and pepper. (Add a pinch more harissa if you like things spicy!)
Toss zucchini and bell pepper on a second baking sheet with a drizzle of oil, Za’atar Spice, salt, and pepper.
Roast sweet potatoes on top rack and zucchini and bell pepper on middle rack until everything is browned and tender, 20-25 minutes. TIP: Zucchini and bell pepper may finish before sweet potatoes; check after 15 minutes and if so, remove from oven and continue roasting sweet potatoes.
While veggies roast, in a small bowl, combine mayonnaise, half the jam (all for 4 servings), and ¼ tsp harissa (½ tsp for 4). (Add more harissa to taste if desired.) 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.
Melt 1 TBSP butter 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 1 TBSP butter for each batch.
Press feta into cut sides of bottom buns. Spread cut sides of top buns with harissa mayo (save some for serving). Fill buns with zucchini, bell pepper, and onion.
Divide sandos and sweet potato wedges between plates. Serve with remaining harissa mayo on the side for dipping.
