Summer Roasted Vegetable Toasted Sandwich
INGREDIENTS
- 1 red/orange pepper
- 1 courgette
- 6 cherry tomatoes – yellow or red
- 1/4 cup hummus
- 6 basil leaves
- 4 sun-dried tomatoes
- Handful of mixed salad leaves
- 1 ciabatta roll
- 1 tbsp vegan butter
- Optional – 2 slices vegan cheese
INSTRUCTIONS
Preheat the oven to 180C/350F.
De-seed the peppers and cut into slices. Slice the courgette into slices lengthways. Place on a baking tray, toss in oil liberally and sprinkle with sea salt and black pepper. Put in the oven for around 20 minutes.
Slice the ciabatta in half, spread with some vegan butter and cheese if using. Place on a baking tray.
Once the vegetables are cooked, turn the oven to grill and place the ciabatta in. Keep an eye on it so it doesn’t burn and take it out when it is lightly toasted and the butter and cheese is melted if using.
Spread the hummus on top of the cheese, place the peppers and courgette on top and then the cherry tomatoes, sun dried tomatoes, salad leaves and basil. Sprinkle some sea salt and pepper on top.
Serve as an open sandwich or gently place one half on top of the other and push down.