Roasted Peri Peri Veggie Sandwich
INGREDIENTS
200g of medium zucchini or cucumber, chopped
200g of small eggplants chopped
1 medium onion - chopped
1 red capsicum - chopped
1 yellow capsicum - chopped
1 tablespoon of olive oil
¼ teaspoon of salt
¼ teaspoon of black pepper
½ cup Impresso premium eggless Peri-Peri mayonnaise
For serving: Bread (focaccia bread recommended, but you can use any bread of your choice).
Avocado
STEPS
Preheat the oven to 200°. Line two baking sheets with parchment paper.
Generously brush all veggies with olive oil.
Spread the vegetables across the two lined baking sheets. Sprinkle vegetables with salt and pepper.
Bake for 10 minutes. Remove from oven and flip the vegetables for to ensure they brown evenly.
Bake for another 10 minutes, or until the vegetables develop crispy brown edges.
Depending on how evenly you have spread the vegetables, some may cook faster than others- so keep an eye on them and remove earlier if need be. Brush the Impresso premium Peri-Peri mayonnaise over the baked veggies.
Return to oven for a final 2- minutes.
To assemble the sandwiches, warm the bread (in the oven). Spread the avocado paste in the bread and then top with roasted peri-peri vegetables.
Slice the bread as per your choice of size and enjoy. If you like a golden brown/ crispier sandwich, then grill then it for few minutes.
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