May 19th, 2024
Recipes
Roasted Vegetable and Pesto Sandwich
Valentina P
- Difficulty
•
- Time 15"
Juicy eggplant, roasted bell pepper, sprouts, and avocado stuffed between pesto-slathered bread. It's one of the best vegetarian sandwich recipes around.
How To MakeDiet Type: Plant-based
Shopping List
- 2 slices crunchy bread of choice (such as sourdough or grain-free option)
- 1/4 medium eggplant
- 1 roasted red bell pepper (store-bought or homemade)
- 1 ounce sprouts (any variety)
- 1/2 avocado, mashed
- pesto, to taste
- cooking oil, for frying
Instructions
- Step 1: Use a knife to slice the eggplant into 1/4 to 1/2 inch slices.
- Step 2: Heat a thin layer of cooking oil in a wide frying pan over medium-high heat until it’s hot enough that a drop of water sizzles on contact. Add the eggplant slices and fry them for 2 to 3 minutes per side, or until golden brown. Lower the heat slightly if the eggplants are browning too quickly and add more oil as needed (eggplants love to soak up oil). Place the fried eggplant slices on a paper-towel lined plate.
- Step 3: Assemble the sandwich by toasting the bread slices and smearing them both with pesto. Spread the mashed avocado over the bottom slice. Layer the roasted bell pepper over the avocado followed by the fried eggplants, sprouts, and top slice of bread.
- Serve: Slice in half and enjoy.
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Roasted Vegetable and Pesto Sandwich
PT15M 2 slices crunchy bread of choice (such as sourdough or grain-free option) 1/4 medium eggplant 1 roasted red bell pepper (store-bought or homemade) 1 ounce sprouts (any variety) 1/2 avocado, mashed pesto, to taste cooking oil, for frying Gluten Free Paleo Vegan Low-Carb 1 Servings
Ingredients:
