The Chef: Colleen
The Menu: Roasted portobello mushrooms, eggplant, and zucchini on a toasted seeded sourdough roll with red leaf lettuce and garlic aioli.
The Goods: I love a good sandwich, and in an effort to make lunch as efficient as possible, I roasted up a batch of vegetables this weekend in orange juice, balsamic vinegar, and olive oil. Now a delicious sandwich can be had in minutes after toasting up good bread and slathering on the aioli. I also sliced up a nectarine for dessert, but it turned out to be too pithy to eat. I hate when that happens! Happy lunches to all.