Roast vegetable and pesto sandwich
Ingredients
- 1 tsp oregano
- 2 tbsp chopped basil
- ½ tsp salt
- ½ tsp black pepper
- 1 eggplant, sliced
- 1 zucchini, sliced
- 2 red peppers
- 1 red onion, sliced
- ¼ cup cashews
- 2 cups packed basil
- 3 cloves garlic
- 3 tbsp lemon juice
- ¼ cup nutritional yeast
- ½ tsp salt
- 6 tbsp olive oil
- 4 large ciabatta rolls
- Spinach
- Sun-dried tomatoes
- Vegan butter
Steps
- Soak the cashews in boiling water for at least 15 minutes.
- In a large bowl combine the oregano, basil, salt, pepper and oil.
- Add the eggplant, zucchini, bell peppers, and onion and stir to coat.
- Roast the vegetable for 20 minutes (roughly) at 220°C.
- Place ingredients from cashews to salt in the blender and blend until finely chopped.
- With the food processor running, slowly drizzle in the olive oil and blend until smooth.
- Melt butter in a pan and toast the cut sides of the ciabatta rolls.
- Spread pesto over each roll and add the roast vegetables, sun-dried tomatoes and spinach.