Mediterranean veg, houmous & pesto toasted sandwich
This tasty vegan sandwich is a guaranteed crowd-pleaser, with tender roasted vegetables, creamy houmous and nutty pesto. Recipe by Nourishing Amy for Jason’s Sourdough, jasonssourdough.co.uk
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Serves: 2
Ingredients
- 1 large aubergine
- 1 courgette
- 4 tbsp olive oil
- ½ tsp chilli flakes
- salt and pepper
- 4 slices Jason’s Creations Olive & Basil Sourdough
- 4 tbsp vegan basil pesto
- 80g jarred roasted red peppers, drained
- 40g stuffed green olives, drained and sliced
- 2 handfuls salad leaves
- a few basil leaves
- 4 tbsp houmous
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas mark 6. Line two large baking trays with parchment paper. Slice the aubergine into thin round slices and slice the courgette into thin strips.
Step 2
Place the vegetables on the trays and brush with half of the olive oil, chilli, salt and pepper. Roast for 15 minutes then turn and brush with the remaining olive oil, chilli, salt and pepper. Roast for a further 10-15 minutes, until softened.
Step 3
Toast the bread. Spread two halves with pesto and top with the roasted veg, red peppers, olives, salad and basil. Spread the other two halves with houmous and layer on top of the filling.
Step 4
Slice in half, wrap in parchment paper to transport, then enjoy.
