California Veggie-Avocado Melt

1. Preheat oven to 400°F. Mix the bell peppers, zucchini, and mushrooms in a large bowl with the olive oil, garlic, basil, oregano, and cumin. Spread the vegetable mixture onto a sheet pan in a single layer (may need two sheet pans depending on their size). Roast until the vegetables are tender and lightly browned, about 20 minutes.

Assemble:

1. For each sandwich, spread 1 tablespoon garlic aioli on both the inside of the top and inside of the bottom bun. Place a slice of Provolone on the bottom bun. Top with ½ cup spinach leaves, then with ½ cup roasted veggies. Add avocado slices from ¼ of an avocado. Place another slice of Provolone on top, then the top bun.
2. Place the sandwich on a griddle or in the oven to melt the cheese and warm the sandwich, about 3 minutes. Allow the sandwich to stand for 2-3 minutes before slicing in half. Serve warm.

Serving Suggestion: SLCUSD usually makes these with a whole wheat roll to increase the nutrient density of the sandwiches.