4.6 from 33 votes
Roasted Vegetable Sandwich with Pea Pesto
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 292 kcal
Course:
Lunch
Cuisine:
American , Vegan
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
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
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.
Cup of Yum
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
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
% 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.