Roast Vegetable & Pesto Sandwich

Lunch

Prep 00:20 Cook 00:05 Makes Serves: 1 Source 28bysamwood.com

Ingredients

1/2 whole red capsicum
2 slices whole eggplant
1/2 tablespoon olive oil
1/2 tablespoon basil pesto
2 slice wholegrain (or gluten free) bread
1 small handful rocket

Directions

Preheat oven to 180°C.

Place the capsicum and eggplant onto a baking tray and brush with olive oil. Roast in the oven for about 20 minutes or until softened. Peel capsicum and set aside.

Spread basil pesto over one slice of bread. Top with roasted eggplant and capsicum and rocket. Top with second slice of bread. Delicious toasted in a sandwich press or on a hot grill plate. Slice in half and serve.

Nutrition

Energy 1418kj Calories 339cal Protein 10g Fibre 10g Fat 13g Saturated Fat 2g Carbs 45g Sugar