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.

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.

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.

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.

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

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.