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Source: California Walnut Board

Grilled Vegetable Sandwich with Walnut Aioli
Grilled veggies may never have tasted so good thanks to a walnut aioli that adds flavor and protein! Delicately balanced spices and herbs lend an earthy aroma and mouthwatering flavors to every bite.
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Serves: 4
Prep Time: 20 minutes
Cook Time: 10 minutes
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Lemon Walnut Aioli
1 cup California walnuts, toasted
2 tablespoons Dijon mustard
2 tablespoons tahini
2 tablespoons mayonnaise
1 lemon, juiced
Grilled Vegetable Sandwich
1 medium zucchini, sliced 1/2-inch (1 cm) coins
1 small eggplant, sliced 1/2-inch (1 cm)
1 orange pepper, sliced in strips
4 small tomatoes, sliced in half
1 onion, sliced 1/2-inch (1 cm) thick
4 tablespoons olive oil, divided
Salt and pepper
8 slices of sourdough bread
1 clove garlic
Handful of basil leaves, chiffonade (optional)

Lemon Walnut Aioli:
In a food processor, add the walnuts, Dijon mustard, tahini, mayonnaise and lemon juice; pulse into a chunky paste. Set aside.

Grilled Vegetable Sandwich:
In a large bowl, toss the zucchini, eggplant, pepper, tomatoes and onion with 2 tablespoon (30 mL) of olive oil, salt and pepper and grill to desired doneness.

Brush the bread with the remaining oil and lightly grill on both sides. Rub each slice of bread gently with garlic.

Spoon 1 tablespoon (15 mL) of the lemon walnut aioli on two slices of bread and place 1/4 of the grilled vegetables between the slices. Repeat with remaining bread and vegetables.

Optional: Garnish sandwiches with basil leaves.

Tips: The lemon walnut aioli tastes great with grilled chicken. The aioli can also be used as a burger spread or as a veggie dip.

Toasting Walnuts:
Baking: Preheat oven to 350°F (180°C). Arrange walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently. Stovetop: Cook walnuts in a skillet at medium-high heat for 3 to 5 minutes, stirring frequently.

Per Serving: 714 calories; 45 g fat; 6 g saturated fat; 3 mg cholesterol; 971 mg sodium; 67 g carbohydrate; 9 g fiber; 16 g protein

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