Roasted Vegetable Sandwich with Pea Pesto

This roasted vegetable sandwich is extra delicious, and the quick pea pesto to bring extra awesome taste. Perfect for a picnic or lunch. Easy, vegan and vegetarian. Make it in the oven or on the grill.

📝 Ingredients

• 1 eggplant (aubergine)
• 1 zucchini (courgette)
• 2 red bell peppers
• 4 tbsp olive oil
• 1 tbsp roughly chopped fresh rosemary
• 1 tsp thyme leaves
• Sea salt and freshly ground black pepper
• 1 cup (150g) peas (thawed if frozen)
• 1 cup packed (50g) fresh spinach
• 1 tbsp chopped mint leaves
• 1 clove garlic (chopped)
• 1 tsp lemon juice
• 1/4 cup (75ml) olive oil
• Sea salt and freshly ground black pepper
• 1 loaf of uncut fresh bread
• 1 clove of garlic
• 2 tsp roughly chopped mint leaves
• 1 cup arugula / rocket

👨‍🍳 Instructions

1. 1Preheat the oven to 400F/200C.
2. 2Cut the eggplant/aubergine and zucchini/courgette into ½ inch slices. Deseed the bell pepper and cut it into ½ inch slices.
3. 3In a bowl, mix the oil, rosemary and thyme. Add the vegetables and toss to coat. The eggplant/aubergine will soak the oil up like a sponge, so toss those very briefly. Season with salt and pepper, then spread the veggies out in a single layer on a baking sheet (two if necessary). Roast for 30 minutes or until soft. Set aside to cool.
4. 4Alternatively: Grill the veggies on the barbecue or in a griddle pan.
5. 5--- Meanwhile, make the pea pesto: ---
6. 6Put the peas (if frozen, thaw by placing them into a bowl of hot water for a few minutes), spinach, garlic and lemon juice into a food processor, then pulse briefly until it’s all chopped up finely. You may need to scrape the sides down.
7. 7Then keep the food processor running and slowly drizzle in the olive oil, letting it all blend into a smooth and lovely pesto. You may need to scrape the sides down again.
8. 8--- Assemble the sandwich ---
9. 9Slice the loaf of bread in half lengthways to create one large sandwich and toast each side (under a grill or on the barbecue).
10. 10Peel and halve the garlic clove, then rub it over each toasted side of bread.
11. 11Spread the bottom slice side with pea pesto (any remaining will keep in an airtight container in the fridge for up to 5 days).
12. 12Layer the bottom slice with the cooled roasted vegetables. Sprinkle on the chopped mint leaves, then place the top slice of bread on top.