Roasted Vegetable & Pesto Sandwich
Ingredients
1/2 large zucchini, sliced 1/4eggplant, thickly sliced 1/2 capsicum, sliced 1/2 large red onion, cut into wedges 4 slices of your favourite bread, or 2 bread rolls 2 tbsps dairy free pesto Salad leaves (rocket or baby spinach work well) 1 large tomato 1 garlic clove, minced (optional) Olive oil Salt and pepper Method Place zucchini, eggplant, capsicum and red onion onto a baking tray. Drizzle with a little olive oil and season with salt and pepper. Add garlic (if using) and mix through well. Place in a medium oven and roast until soft and starting to brown. Set aside to cool. Spread the bread with the pesto. Pile on the roasted veggies, salad leaves and tomato. Options: To make the sandwich even more delicious you could try adding toasted pine nuts, avocado and fresh basil. |