Roasted Vegetable Sandwich with Pea Pesto
User Reviews
4.6
22 reviews
Excellent
Roasted Vegetable Sandwich with Pea Pesto
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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.
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Ingredients
- 1 eggplant aka aubergine
- 1 zucchini aka courgette
- 2 bell pepper red
- 4 tablespoon olive oil
- 1 tablespoon rosemary fresh, roughly chopped
- 1 teaspoon thyme leaves
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
Pea pesto
- 1 cup peas 150g, thawed if frozen
- 1 cup packed spinach fresh, 50g
- 1 tablespoon mint leaves chopped
- 1 clove garlic chopped
- 1 teaspoon lemon juice
- ¼ cup olive oil 75ml
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
To serve
- 1 bread uncut fresh
- 1 clove garlic
- 2 teaspoon mint leaves roughly chopped
- 1 cup arugula or rocket
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
(21%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
22 reviews
Excellent
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