Sizzling Vegetable Sub

With Chipotle Aioli and Fresh Corn Salad

$9.95 per serving

Prep & Cook Time: 20-30 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat, Soy

Calories Conscious
Vegetarian
A note about serious food allergies

Sometimes, only a loaded sub sandwich will do. For such occasions, we bring you this seriously simple, seriously delicious sub that will squelch cravings and keep you feeling full and nourished. With garlicky sautéed veggies and savory chipotle aioli nestled in to a crusty French roll and served with zesty corn salad, this is a meal that will be the perfect end to a long day, a light lunch, or a crowd-pleaser at a summer pool party or BBQ.

In Your Box (serves 2)

  • 2 Ear of Corn
  • 1 Zucchini
  • 1 Shallot
  • 12 oz. Cremini Mushrooms
  • 2¼ oz. Baby Arugula
  • Info
    2 Mini Baguette
  • 2 Basil Sprigs
  • 1 tsp. Dried Basil
  • 1 tsp. Chipotle Powder
  • Info
    ¼ cup Vegenaise
  • 1 White Onion
  • 1 Garlic Cloves
  • ½ fl. oz. Apple Cider Vinegar
  • Nutrition (per serving)

  • Calories
    450
  • Carbohydrates
    0g
  • Fat
    0g
  • Protein
    0g
  • Sodium
    0mg

Recipe Steps

  • Step 1 - Prep the Vegetables
    1

    Prep the Vegetables

    On a cutting board, wash and slice the zucchini in to strips and set aside. Slice the onions in to rings or strips (whichever you prefer to bite in to) and set aside. Mince the garlic and set aside. Chop the baby bellas in to bite-sized pieces (again, what you’d like to bite in to) and set aside. If not already done, remove the corn from husks and set aside. Dice the shallot and set aside. Chiffonade the basil and set aside.

  • Step 2 - Make the Corn Salad
    2

    Make the Corn Salad

    In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob. Toss the kernels in a large bowl with the diced shallot, apple cider vinegar, 1 tbsp olive oil, and salt and pepper to taste. Just before serving, toss in the fresh chiffonade basil. Taste for seasonings and serve cold or at room temperature.

  • Step 3 - Saute the Vegetables
    3

    Saute the Vegetables

    In a skillet or sauté pan add 1 tbsp olive oil and the minced garlic over medium heat. Sauté for 2 minutes and then add the onions, mushrooms, and zucchini. Sauté for another 3 minutes or until vegetables get slightly caramelized. Add the dried basil and spinach and sauté for another 3-5 minutes until everything is browned and caramelized. Spinach should be wilted but not invisible. Remove from heat and salt and pepper to taste.

  • Step 4 - Toast the Bread
    4

    Toast the Bread

    On a prepared baking sheet, or in a toaster, lightly toast the French rolls so that a crusty (but not crunchy) texture is achieved. Remove from oven or toaster and set aside.

  • Step 5 - Make the Chipotle Aioli
    5

    Make the Chipotle Aioli

    In a bowl, combine the Vegenaise and chipotle powder. Add salt and pepper to taste and mix until smooth.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    On a plate, set your toasted French roll and slather both sides with the chipotle aioli. Then nestle a cup of the sautéed vegetables on top (careful not to get too much liquid from the pan on your sandwich). Add chilled corn salad on the side and enjoy.