Roasted Veggie Sandwich
Ingredients:
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2 slices french or sourdough bread
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¼ zucchini
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1 roasted red bell pepper
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1 ounce sprouts
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½ mashed avocado
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2 cups sliced mushrooms
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Pesto
Optional additions: Spinach, plant-based cheese, eggplant, artichoke hearts, tomatoes
Directions:
- Use a knife to slice the zucchini into 1/4 to 1/2 inch slices.
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Heat a thin layer of oil in a wide frying pan over medium-high heat.
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Add the zucchini slices and fry them for 2 to 3 minutes per side.
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Place the fried zucchini slices on a paper-towel lined plate.
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Heat oil and add red bell pepper until roasted.
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Roast sliced mushrooms until golden brown.
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Salt to taste.
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Assemble the sandwich by toasting the bread slices and applying pesto to both sides.
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Spread the mashed avocado on bottom slice.
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Layer the roasted bell pepper over the avocado followed by the zucchini, mushrooms, sprouts, and top slice of bread.
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Slice in half and enjoy!