Garden Zucchini Sandwich

I started the day by baking rolls knowing that I was picking vegetables to stuff them for dinner.
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 Preparing whatever comes out of the garden is wonderful; fresh and rewarding. Featured on this sandwich are zucchini, tomatoes and amaranth greens out of the garden with onions and homemade ranch dip/spread.

Ranch Dressing
1/4 cup mayonnaise (homemade)
1/4 cup Greek yogurt
1 teaspoon prepared mustard (I use dijon)
1/4 teaspoon sea salt
pinch fresh ground black pepper
1/2 teaspoon dry oregano
1/2 teaspoon dry basil
1/8 teaspoon dry dill weed
pinch dry thyme

Mix all ingredients together and refrigerate until ready to serve.

Vegan Avocado Aioli
1 avocado
1 small clove garlic; crushed
juice of 1/2 lemon (about 1 1/2 Tablespoons)
pinch sea salt
dash white pepper

Process all ingredients in a food processor or use an emersion blender until creamy and refrigerate until ready to serve.

(optional side- Marinated Bean Salad)
11/2 cups purple beans (really, any snap bean will do); cut to bite sized pieces
2 onion rounds; cut into quarters to make strips
1 clove garlic; crushed
1/8 teaspoon sea salt
pinch fresh ground black pepper
1 Tablespoon red wine vinegar
1 Tablespoon extra virgin olive oil

Combine all ingredients and set aside.

Wash all vegetables and prep by slicing to fit a sandwich.
Preheat a large skillet over medium high heat, coat with extra virgin olive oil and fry the zucchini on both sides until it becomes golden with some brown areas.
DSC_0004I arrange all of the vegetables on a platter so each person can make their own stack on a roll (or for a gluten free option, the large amaranth leaves used as a wrap is perfect).
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