Roasted Vegetable Sandwich with Pea Pesto

Ingredients

• 1aubergine
• 1courgette
• 2red peppers
• 60 ml (4 tbsp)olive oil
• 15 ml (1 tbsp)fresh rosemary, roughly chopped
• 5 ml (1 tsp)thyme leaves
• to tastesea salt and freshly ground black pepper
• 150 g (1 cup)peas, thawed if frozen
• 50 g (1 packed cup)fresh spinach
• 15 ml (1 tbsp)mint leaves, chopped
• 1 clovegarlic, chopped
• 5 ml (1 tsp)lemon juice
• 75 ml (¼ cup)olive oil
• to tastesea salt and freshly ground black pepper
• 1 loafuncut fresh bread
• 1 clovegarlic
• 10 ml (2 tsp)mint leaves, roughly chopped
• 1 cuprocket

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F).

2. 2

   Slice the vegetables

   Cut the aubergine and courgette into 1.3 cm slices. Remove the seeds from the peppers and slice them to the same thickness.

3. 3

   Roast the vegetables

   Stir the 60 ml olive oil with the rosemary and thyme in a bowl. Add the vegetables and toss to coat, taking care to toss the aubergine only briefly because it absorbs oil quickly. Season with salt and pepper, arrange in a single layer on one or two baking trays, and roast for 30 minutes or until soft. Leave to cool.

4. 4

   Grill instead

   Alternatively, cook the vegetables on a barbecue or in a griddle pan.

5. 5

   Prepare the peas

   If using frozen peas, thaw them by leaving them in a bowl of hot water for a few minutes.

6. 6

   Blend the pesto

   Put the peas, spinach, chopped garlic and lemon juice into a food processor. Pulse until finely chopped, scraping down the sides if needed.

7. 7

   Finish the pesto

   Run the processor while slowly pouring in the 75 ml olive oil, blending until smooth. Scrape down the sides again if necessary.

8. 8

   Toast the bread

   Slice the loaf in half lengthways to make one large sandwich. Toast both cut sides under a grill or on a barbecue.

9. 9

   Rub with garlic

   Peel and halve the garlic clove, then rub it over each toasted cut side of the bread.

10. 10

    Spread the pesto

    Spread pea pesto over the bottom half of the loaf. Keep any leftover pesto in an airtight container in the fridge for up to 5 days.

11. 11

    Assemble the sandwich

    Layer the cooled roasted vegetables over the pesto, scatter over the chopped mint and rocket, then put the top half of the loaf in place.

What is a roasted vegetable sandwich?

This is a hearty, American-style sandwich built from roasted aubergine, courgette and peppers tucked into a toasted loaf. Roasting softens the vegetables and concentrates their savoury, sweet flavours, while pea pesto gives the filling a fresh, green counterpoint.

The combination is flexible rather than tied to one traditional recipe. Here, rosemary and thyme season the vegetables, and mint, spinach and lemon brighten the peas.

Nutrition and macros by portion

The nutrition label shows one serving as written: 292 calories, 6g protein, 23g carbs, 20g fat.

The bread and peas provide most of the carbohydrates, while olive oil supplies much of the fat; the peas, spinach and bread contribute some protein. Pair a portion with a generous green salad or extra vegetables for a more balanced plate.

Choosing and preparing the vegetables

Even slices: Cut the aubergine, courgette and peppers to roughly 1.3 cm thick so they cook at a similar rate.

Oil gently: Aubergine absorbs oil readily, so toss it briefly with the herb oil rather than leaving it to sit in the bowl.

Getting the roast right

Give them room: Spread the vegetables in a single layer, using two trays if one is crowded. This helps them roast rather than steam.

Check for softness: Roast for 30 minutes, then look for tender slices before taking the tray out. Let the vegetables cool before assembling so the bread is less likely to turn soggy.

Making smooth pea pesto

Pulse first: Chop the peas, spinach, garlic and lemon juice before adding the oil. Scrape down the processor bowl if pieces cling to the sides.

Drizzle slowly: Add the olive oil while the machine runs to blend the pesto smoothly. If the peas are frozen, thaw them in hot water for a few minutes first.

Toasting and assembling

Toast the cut sides: A toasted surface gives the loaf more structure for the generous filling. Rub the warm bread with the cut garlic clove for a light garlic flavour.

Layer thoughtfully: Spread pesto on the bottom half, then add the cooled vegetables, mint and rocket before closing the sandwich.

Serving ideas

Serve the loaf whole for sharing, or cut it into portions for a picnic or lunch. A crisp green salad or a simple vegetable soup makes an easy side.

For a barbecue meal, cook the vegetables on the grill and toast the bread there too. Keep the pesto and assembled sandwich out of the heat until serving.

Recipe notes & tips

• Use two baking trays if the vegetables would otherwise overlap.
• Keep the aubergine moving briefly through the oil so it does not take up too much.
• Thaw frozen peas in hot water, then drain them before blending.
• Scrape down the food processor bowl between pulses for an evenly blended pesto.
• Cool the roasted vegetables before adding them to the bread.
• Toast the bread just before assembling for the best texture.

Variations

• Add chilli: Blend a little chilli with the peas for a warmer pesto.
• Use basil: Replace some or all of the mint in the pesto with fresh basil.
• Change the herbs: Season the vegetables with oregano instead of rosemary and thyme.
• Make individual sandwiches: Use smaller rolls and divide the vegetables and pesto between them.
• Add more greens: Increase the rocket for a fresher, peppery filling.

Common mistakes to avoid

• Crowding the tray: The vegetables can steam instead of roast; spread them over two trays.
• Over-oiling the aubergine: It absorbs oil quickly; toss it briefly with the herb mixture.
• Skipping the cooling time: Hot vegetables can soften the bread; let them cool before layering.
• Adding oil too quickly: The pesto may blend unevenly; drizzle it in slowly while the processor runs.
• Using wet peas: Excess water can loosen the pesto; drain thawed peas before processing.
• Forgetting to toast the bread: Untoasted bread is less sturdy under the filling; toast both cut sides.

How to store

Store leftover pea pesto in an airtight container in the fridge for up to 5 days. Keep leftover roasted vegetables covered in the fridge and reheat them in an oven or frying pan; assemble the sandwich shortly before serving so the bread stays firm.

Frequently asked questions