Modes

Ingredients

• 1 sweet onion, trimmed and peeled

• 2 red, yellow, or orange bell peppers

• 2 small zucchini squash

• neutral oil

• salt and pepper

• 2 6-inch squares of fresh focaccia, sliced in half horizontally

• 1/2–3/4 cup pesto mayonnaise

• 1 cup arugula

Instructions

Preheat and Prep Pan

Heat Wolf Oven to 400°F on Convection Roast Mode and place rack in position 5. Line a roasting pan with foil and a rack.

Prepare Vegetables

Trim the stem end of the onion, place the cut side down, and cut the onion in half from the root end. Cut each half into wedges, keeping the root intact. Place on the rack and brush lightly with oil.

Cut peppers into planks. Place skin side down on the rack and brush lightly with oil. Season onions and peppers with salt and pepper.

Trim zucchini and cut into long planks. Brush both sides with oil.

Roast Vegetables

Place pan in Oven and roast for 6 minutes. Remove and turn peppers. Add zucchini and season with salt and pepper. Return to Oven and roast for 11–12 minutes more. Remove and allow to cool on rack.

Assemble Sandwiches

Lay focaccia slices on a cutting board and spread all 4 pieces with mayonnaise. Place arugula on top halves. Divide vegetables among bottom halves, layering zucchini, onions, and peppers. Add tops and slice.

Chef’s Note

This recipe is flexible based on available vegetables. Adjust roasting times based on density and thickness. Substitute hummus for pesto mayonnaise if desired.