Way Easy Roasted Veggie Sandwich with Basil Mayo

Mushrooms, red peppers, onions, and zucchini make up my favorite basic combo of veggies for roasted veggie sandwiches.  This combination tastes good topped with pesto, hummus, or olive tapenade.  This time I went the easy route and topped it with vegan basil mayo.

Way Easy Roasted Veggie Sandwich with Basil Mayo
1 medium zucchini
1 medium red onion
1 large red pepper
6 small or 2 large portabella mushrooms
2 t olive oil
salt and pepper
1/3 c of your favorite vegan mayo
2 T chopped fresh basil
1 t lemon juice
1 small diced garlic clove
 4 medium crusty bread rolls

Heat oven to 325.  Slice the zucchini, onion, red pepper, and mushrooms into 1/2 inch pieces.  Place the zucchini and mushrooms in one 13x9 inch pan and toss with 1t. of oil.  Place the red pepper and onion in another 13x9 inch pan and toss iwth the other teaspoon of oil.  Sprinkle both with salt and pepper.  Roast in the oven for 20-25 minutes until veggies are tender.

Basil Mayo: While the veggies are roasting, in a small bowl, mix the vegan mayo, basil, garlic, and lemon juice.
When the veggies are almost done, cut the rolls in half and toast them lightly. Spread half of each roll with the basil mayo and stack a layer of each type of veggie on the other half.  Way easy and really tasty.