Roasted Vegetable Sandwich with vegan pesto
Sandwich with grilled vegetables and classic pesto ( basil, parsley and pine nuts) perfect for a picnic, quick dinner or party.
4 people
Calories: 786kcal
Ingredientes
- 4 individual ciabattas or a baguette divided into four
- 4 tablespoons of classic pesto
- 4 teaspoons Dijon mustard
- 1 large eggplant sliced lengthwise
- 2 large yellow, red or orange peppers without seeds and cut lengthwise
- 4 zucchinis sliced lengthwise
- 4 small bunches of mixed salad
- salt and pepper
- olive oil to taste
Elaboración paso a paso
- Half the bread and set aside. Add salt and pepper to the vegetables and put them in a pan over medium heat with a little olive oil to brown. When they are golden on both sides, remove them and set them aside.
- In a large bowl, put the mixed salad and season well with a little lemon or white wine vinegar, salt and pepper, and a little olive oil. Mix well and set aside
- To make the sandwich, put the dijon mustard on one side of the bread in each ciabatta or baguette and a spoonful of pesto on the other. Divide the slices of roasted eggplant, zucchini, and peppers between the four halves. Divide the mixed salad equally and cover the sandwich. Serve immediately.
Nutrition
Serving: 1piece | Calories: 786kcal | Carbohydrates: 138g | Protein: 29g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 1761mg | Potassium: 1219mg | Fiber: 12g | Sugar: 24g | Vitamin A: 2599IU | Vitamin C: 114mg | Calcium: 336mg | Iron: 10mg