6 shitake mushrooms, stems discarded
1 fennel bulb, cut into 1/4 inch thick slices
1 medium yellow onion, cut into 1/4 inch thick slices
1 small eggplant, cut into thick slices, cut into 1/4 inch thick slices
1 small zucchini, sliced lengthwise into 1/4 inch slices
1 red bell pepper, seeds discarded and quartered
1 pickle, sliced thin
2 cloves garlic, smashed
2 tablespoons balsamic vinegar
1/4 cup of avocado oil
1/4 cup of sauerkraut 
Sea salt/black pepper to taste
1 cup of sprouts (alfalfa or broccoli)
4 leaves of bibb or butter lettuce
1 watermelon radish or 2 radishes, sliced thin
2-4 hearty slices of sourdough toast

Haven’s Kitchen Red Pepper Romesco Sauce
Fresh basil leaves for garnish

Pre-heat oven to 425 degrees. In separate bowls, pour a tablespoon or two of avocado oil on each vegetable and rub with hands so well coated. Season with salt and pepper. For the eggplant, drizzle the 2 tablespoons of balsamic vinegar. Arrange vegetables on large baking sheets and roast in oven about 20 minutes until cooked and slightly charred on the edges. Remove from oven and let cool.

Toast sourdough bread. Remove from toaster and rub halved garlic cloves onto the bread covering each side. Generously add Haven’s Kitchen Romesco Sauce onto each slice. Layer one bib lettuce leaf, followed by each roasted vegetable, then sprouts and sauerkraut onto the slices. Slice sandwich in half and enjoy!