Goat Cheese Sandwich with Roasted Vegetables

Ingredients

• 2 zucchini/courgette
• 2 eggplants/aubergine
• 1 red pepper
• 1 onion
• ½ tsp salt
• ½ tsp paprika
• ½ tsp garlic powder
• 2 tbsp olive oil
• 1 loaf ciabatta bread
• 125 g / 4oz goat cheese
• 4 tbsp red chilli pesto (or sun-dried tomato pesto)
• 50 g / 2 cups rocket/arugula

Instructions

1. 1

   Preheat the oven to 200C/400F. Peel the eggplant in strips to help the oil penetrate easier. Slice the eggplants and zucchini into 1 inch/2.5cm slices, then cut each slice in half. Cut the red pepper into strips and onion into wedges. Spread on a roasting pan and sprinkle with the olive oil all over, then season with the salt, paprika and garlic powder. Toss the vegetables to coat evenly. Roast in the preheated oven for 40 minutes, flipping halfway through.

2. 2

   Slice the ciabatta bread in half and spread one half with the goat cheese and the other one with the chilli pesto. Pile the roasted vegetables on top of one half and rocket on the other. Bring the halves together and cut into portions.