Roasted Vegetable and Pesto Sandwich

by Jo

makes 2

Roasting vegetables brings out a flavour that you just don’t get any other way. You can roast up a big batch and store in the fridge in an airtight container for a few days, they can be used in sandwiches and wraps, salads, pasta and lasagne.

½ large zucchini, sliced
¼ eggplant, thickly sliced
½ capsicum, sliced
½ 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

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.

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