Mediterranean Roast Vegetable Sandwich

Lunch20 minServes 2

Suitable for: Vegetarian, Egg free

Calories: 430
Protein: 20g
Carbs: 33g
Fat: 23g

Ingredients

2 servings

¼medium aubergine, cut lengthways into thin slices
1courgette (medium), cut lengthways into thin slices
½yellow pepper, deseeded & cut lengthways into thin slices
1 tspolive oil
1 tspbasil pesto
4thin slices (40g ea) wholegrain bread (or gluten free), toasted
150gbocconcini, sliced
1 tspbalsamic vinegar

Method

Step 1
Heat a grill pan over medium heat. Brush vegetables with oil, add to pan and cook for 3-4 minutes each side, until starting to char and soften.
Step 2
Spread pesto onto one side of toast and layer aubergine, courgette, yellow pepper and sliced bocconcini.
Step 3
Drizzle with balsamic vinegar and top with other slice of toast. Cut in half to serve.

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