Roasted Veggie Sandwich
INGREDIENTS
2 slices of your favorite regular or gluten-free bread (I used ciabatta but sourdough would also be great), fresh or toasted
Pesto (if I don’t make my own, I like Gotham Greens regular or spicy pesto)
Roasted veggies (portobello mushrooms, zucchini, eggplant, bell peppers are my faves; instructions for roasting below)
Sun dried tomatoes
Avocado
Arugula
Tofu or hummus (optional)
METHOD
If you need to roast your veggies, preheat your oven or air fryer to 425 degrees F and line a baking sheet with parchment paper. Slice your zucchini into thick strips and remove the stem from the portobello mushroom. Place on the baking sheet. Drizzle with olive oil and season with salt, pepper, garlic powder, and onion powder. Drizzle balsamic vinegar over the mushroom. Roast for about 15 minutes or until veggies are tender.
Spread pesto on both sides of the bread.
Then, layer with roasted veggies, sun dried tomato, arugula, avocado, and tofu/hummus if using.
Press the other slice of bread on top and enjoy:)