Roasted Veggie Tomato Sandwich

This time of year, I roast a large batch of veggies to keep in the fridge for fast sandwiches. When you take quick lunch breaks, but want to eat like garden royalty, this is a stellar go to. (You can use any combo of veggies you enjoy, but below is usually what I do.)

2 medium onions, sliced into long thin strips

2 medium to large zucchini or summer squash, sliced into long thin strips

2 kohlrabi, peeled, sliced into long thin strips

head of garlic, cloves peeled and kept whole

5-6 carrots, sliced into long thin strips

1 pint of shiitake mushrooms, sliced thin

4 TBSP olive oil

1 TBSP balsamic vinegar

2 tsp lemon juice

salt and pepper

Toss all ingredients together, and spread evenly on a baking sheet. Roast at 400 until lightly browned. Remove from heat, and eat warm, or store in the fridge for at least a week.

For sandwiches, put a layer of basil leaves on bread, layer on the roasted veggies, your favorite slice of cheese, a thick slice of fresh tomato, followed by another layer of basil and your top layer of bread. Enjoy!