Roasted Vegetable Sandwich with Pea Pesto

Name: Roasted Vegetable Sandwich with Pea Pesto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving
Ingredients: 1 eggplant (aubergine); 1 zucchini (courgette); 2 red bell peppers; 4 tablespoon olive oil; 1 tablespoon roughly chopped fresh rosemary; 1 teaspoon thyme leaves; Sea salt and freshly ground black pepper; 1 cup (150g) peas (thawed if frozen); 1 cup packed (50g) fresh spinach; 1 tablespoon chopped mint leaves; 1 clove garlic; 1 teaspoon lemon juice; ¼ cup (75ml) olive oil; Sea salt and freshly ground black pepper; 1 loaf of uncut fresh bread; 1 clove of garlic; 2 teaspoon roughly chopped mint leaves; 1 cup arugula / rocket

User Reviews

4.6

33 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4
Calories
292 kcal
Course
Lunch
Cuisine
American, Vegan

Roasted Vegetable Sandwich with Pea Pesto

Yuliana Reed

Report

This roasted vegetable sandwich is extra delicious, and the quick pea pesto to bring extra awesome taste. Perfect for a picnic or lunch. Easy, vegan and vegetarian. Make it in the oven or on the grill.

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

1 eggplant (aubergine)
1 zucchini (courgette)
2 red bell peppers
4 tablespoon olive oil
1 tablespoon roughly chopped fresh rosemary
1 teaspoon thyme leaves
Sea salt and freshly ground black pepper

Pea pesto

1 cup (150g) peas (thawed if frozen)
1 cup packed (50g) fresh spinach
1 tablespoon chopped mint leaves
1 clove garlic chopped
1 teaspoon lemon juice
¼ cup (75ml) olive oil
Sea salt and freshly ground black pepper

To serve

1 loaf of uncut fresh bread
1 clove of garlic
2 teaspoon roughly chopped mint leaves
1 cup arugula / rocket

Add to Shopping List

Instructions

Preheat the oven to 400F/200C.
Cut the eggplant/aubergine and zucchini/courgette into ½ inch slices. Deseed the bell pepper and cut it into ½ inch slices.
In a bowl, mix the oil, rosemary and thyme. Add the vegetables and toss to coat. The eggplant/aubergine will soak the oil up like a sponge, so toss those very briefly. Season with salt and pepper, then spread the veggies out in a single layer on a baking sheet (two if necessary). Roast for 30 minutes or until soft. Set aside to cool.
Alternatively: Grill the veggies on the barbecue or in a griddle pan.

Meanwhile, make the pea pesto:

Put the peas (if frozen, thaw by placing them into a bowl of hot water for a few minutes), spinach, garlic and lemon juice into a food processor, then pulse briefly until it’s all chopped up finely. You may need to scrape the sides down.
Then keep the food processor running and slowly drizzle in the olive oil, letting it all blend into a smooth and lovely pesto. You may need to scrape the sides down again.

Assemble the sandwich

Slice the loaf of bread in half lengthways to create one large sandwich and toast each side (under a grill or on the barbecue).
Peel and halve the garlic clove, then rub it over each toasted side of bread.
Spread the bottom slice side with pea pesto (any remaining will keep in an airtight container in the fridge for up to 5 days).
Layer the bottom slice with the cooled roasted vegetables. Sprinkle on the chopped mint leaves, then place the top slice of bread on top.

Nutrition Information

Show Details

Calories 292kcal (15%) Carbohydrates 23g (8%) Protein 6g (12%) Fat 20g (31%) Saturated Fat 2g (10%) Sodium 95mg (4%) Potassium 965mg (28%) Fiber 8g (32%) Sugar 10g (20%) Vitamin A 7930IU (159%) Vitamin C 120.5mg (134%) Calcium 108mg (11%) Iron 3.2mg (18%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 292 kcal

% Daily Value*

Calories	292kcal	15%
Carbohydrates	23g	8%
Protein	6g	12%
Fat	20g	31%
Saturated Fat	2g	10%
Sodium	95mg	4%
Potassium	965mg	21%
Fiber	8g	32%
Sugar	10g	20%
Vitamin A	7930IU	159%
Vitamin C	120.5mg	134%
Calcium	108mg	11%
Iron	3.2mg	18%