Sigourney’s very best friend inspired this delicious Roasted Vegetable Sandwich. Currently, she’s pregnant with her second child. If you don’t know, pregnancy often comes with lots of cravings and her’s is sandwiches – all the time! With all their talk of sandwiches, Sigourney knew one had to be created.
But this isn’t your typical plane jane sandwich. It’s packed with tons of flavour. You can thank our secret ingredient. What is it? A flavourful Pesto! For this Roasted Vegetable Sandwich we use bell peppers, zucchinis, onions, alfalfa sprouts and tomatoes. Now, the recipe says to use the oven, but on a nice summer day we recommend using the BBQ to take this sandwich to a whole new level.
In addition to pesto, bread is the other key ingredient to this sandwich. White bread just won’t do, it deserves to be made on the best bread. Instead, we used an 18-grain bread – it really hits the spot!
Fun fact, Brigette grew the the alfalfa sprouts. She’s kind of a big deal! Sigourney wouldn’t dare try growing anything – it never ends well. Brigette on the other hand? The alfalfa sprouts in the picture speak for themselves!
Roasted Vegetable Sandwich
- 1 tbsp Olive Oil
- 1 Zucchini Sliced
- 1 Yellow Bell Pepper
- 1 large Tomato
- 1/2 large Red Onion
- Alfalfa Sprouts Store bought, or try making your own!
- 8 slices Bread Use your favourite!
- 1-2 tbsp Pesto
- 1-2 tbsp Garlic Hummus
- 1/2 tsp Salt
- 1/4 tsp Pepper
Preheat oven to 425 F.
Using a mandolin, thinly slice the zucchini lengthwise and add to a large bowl.
Slice the bell pepper into large pieces, cut lengthwise and add to the bowl with the zucchini.
Thinly slice the tomatoes, adding to the zucchini and bell pepper bowl. To the bowl add ½ tablespoon of olive oil, salt and pepper. Toss until veggies are fully coated.
Lay veggies on a parchment lined baking tray ensuring no veggies are overlapping.
Place veggies in oven for 20 minutes, removing after 10 minutes to flip all the veggies. Once done veggies should be slightly brown and roasted. For the last 10 minutes, keep an eye on the veggies as the tomato and zucchini may cook faster than the bell pepper.
Meanwhile, thinly slice the red onion and add to a pan with the remaining ½ tablespoon of olive oil. Sautee the onions of medium heat until the onions become fragrant and start to become translucent.
Lay out the bread, allowing two pieces of bread for each sandwich. On one piece of bread cover one side in pesto and on the other piece of bread cover one side in hummus. To the hummus side add ¼ of the roasted veggies, ¼ of the sauted onions and a handful of alfalfa sprouts.Place the pesto covered bread on top to finish off the sandwich.
Cut the sandwich in half and serve.
Repeat steps 8 and 9, until all sandwiches are made.