INGREDIENTS
1/2 lb (225 g) zucchini
1/2 lb (225 g) eggplant
1 small purple onion (or 1/2 a regular sized onion)
1 red bell pepper
1 yellow bell pepper
1 tablespoon + 2 teaspoons grapeseed oil (sub other neutral oil)
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup Easy Peri Peri Sauce
For serving: Bread (ciabatta or focaccia recommended), Avocado, Arugula, Vegan mayonnaise
DIRECTIONS
Preheat oven to 425°F. Line two baking sheets with parchment paper.
Cut zucchini, eggplant, purple onion into ¼-inch thick slices. Cut each bell pepper into quarters (removing the stem). Spread the vegetables out across the two lined baking sheets. Generously brush with oil on both sides. Sprinkle with salt and pepper.
Bake for 15 minutes. Remove from oven, and flip the vegetables for even browning. Bake for another 10 minutes, or until the vegetables develop crispy brown edges. Depending on how evenly you cut your vegetables, some may cook faster than others - so keep an eye on them and remove earlier if needed. Brush a generous amount of Peri Peri Sauce over both sides of the vegetables. Return to oven for a final 3-5 minutes.
To assemble the sandwiches, warm bread (in oven) if desired. Spread some vegan mayonnaise on the bread, then top with roasted peri peri vegetables. Top with avocado slices and arugula. Enjoy!
Source: Evergreen Kitchen
1/2 lb (225 g) zucchini
1/2 lb (225 g) eggplant
1 small purple onion (or 1/2 a regular sized onion)
1 red bell pepper
1 yellow bell pepper
1 tablespoon + 2 teaspoons grapeseed oil (sub other neutral oil)
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup Easy Peri Peri Sauce
For serving: Bread (ciabatta or focaccia recommended), Avocado, Arugula, Vegan mayonnaise
DIRECTIONS
Preheat oven to 425°F. Line two baking sheets with parchment paper.
Cut zucchini, eggplant, purple onion into ¼-inch thick slices. Cut each bell pepper into quarters (removing the stem). Spread the vegetables out across the two lined baking sheets. Generously brush with oil on both sides. Sprinkle with salt and pepper.
Bake for 15 minutes. Remove from oven, and flip the vegetables for even browning. Bake for another 10 minutes, or until the vegetables develop crispy brown edges. Depending on how evenly you cut your vegetables, some may cook faster than others - so keep an eye on them and remove earlier if needed. Brush a generous amount of Peri Peri Sauce over both sides of the vegetables. Return to oven for a final 3-5 minutes.
To assemble the sandwiches, warm bread (in oven) if desired. Spread some vegan mayonnaise on the bread, then top with roasted peri peri vegetables. Top with avocado slices and arugula. Enjoy!
Source: Evergreen Kitchen