Roasted Bell Pepper Sandwich
Though it's a bit more work as most other vegan spreads, it's well worth it to roast the bell peppers first. Lovely as breakfast, snack or lunch. Or why not serve it with veggie sticks.
Servings 2
Calories 307kcal
Ingredients
For the roasted veggies
- 2 bell pepper (capsicum, any color) quartered and deseeded
- 3 clove garlic skin on and lightly crushed
- 1/2 cup onion sliced
- 1 cup tomato quartered
- 1-2 tbsp extra-virgin olive oil or melted coconut oil works too
For the sandwich
- 1/2 tsp ground cumin seeds
- 1 tsp dried oregano
- 1/2 tbsp balsamic vinegar
- 1/2 tbsp extra-virgin olive oil
- 1 cup salad greens of your choice shredded
- 1/2 cup cucumber sliced
- 4-6 slices bread of your choice (GF if needed)
Instructions
For the roasted veggies
- Preheat oven to 400°F or 200°C.
- Add bell pepper, tomatoes, and onions to a baking sheet. Drizzle with a little olive oil and roast for 20-30 minutes or until soft and browned.
- With a knife, remove the skin from tomatoes and bell pepper.
To make the sandwich
- Add all roasted veggies to a blender. Squeeze garlic out of the skin and add garlic paste too. Add balsamic vinegar, olive oil, cumin, oregano, black pepper and salt. Blend until smooth paste.
- Top bread slices with bell pepper spread, salad greens, and cucumber.