Peruvian Sandwich (Vegetales Sanguche)
User Reviews
5
Peruvian Sandwich (Vegetales Sanguche)
Description
Peruvian Sandwich, or Vegetales Sanguche, combines a mix of roasted vegetables seasoned with spices including cumin, paprika, garlic powder, and oregano. Zucchini, red bell pepper, and mushrooms are tossed in the spiced oil mixture then roasted at 400°F until tender. The method ensures the vegetables become soft and carry a warm, aromatic flavor from the seasoning blend.
Accompanying the vegetables are quickly pickled red onions made by marinating thinly sliced onions in lime juice and white vinegar for a brief ten minutes. These onions provide a crisp, tangy contrast to the rich roasted vegetables. When assembled on bread rolls with slices of avocado and a garnish of parsley, the sandwich balances earthy roasted flavors with creamy and acidic components.
The sandwich is suitable as a light meal or lunch option, combining fresh and roasted textures. The combination of spices and pickled onions gives it distinctive flavor layers while remaining focused on vegetable ingredients.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 2 teaspoon garlic powder
- 2 teaspoon cumin ground
- 2 teaspoon paprika
- 1 teaspoon oregano dried
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 zucchini (courgette), sliced
- 1 red bell pepper deseeded and cut into strips
- 5 mushrooms cleaned and sliced
For the quick pickled red onions
- 1 red onion thinly sliced
- lime juice of 1
- 2 tablespoon white vinegar
To serve:
- 2 bread rolls
- ½ avocado sliced
- parsley
Instructions
- Heat the oven to 400°F / 200°C.
- Mix the oil, spices and salt and pepper in a large bowl. Add the zucchini, pepper and mushrooms and toss to coat.
- Spread the vegetables in an even layer on a baking tray and bake for 15 minutes or until soft.
Meanwhile, make the pickled onions (optional).
- Rinse the thinly sliced red onion and drain. Add to a bowl with the lime juice and vinegar and toss to coat. Leave for 10 minutes to marinate.
- To serve, cut the rolls and layer with avocado slices, pickled onions, roasted vegetables and top with parsley. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 53g | 18% |
| Protein | 11g | 22% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Sodium | 898mg | 37% |
| Potassium | 946mg | 20% |
| Fiber | 10g | 40% |
| Sugar | 13g | 26% |
| Vitamin A | 3143IU | 63% |
| Vitamin C | 104mg | 116% |
| Calcium | 75mg | 8% |
| Iron | 14mg | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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