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Roasted vegetable open toasted sandwich

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Roasted vegetable open toasted sandwich recipe

Roasted veggies are a great side dish as well and there are no limits on which veggies should and shouldn’t be roasted. Try this recipe out and see how using a bit of Extra Virgin Olive Oil from Spain, salt, and pepper can make your veggies go from somewhat of a chore to an indulgence.

Preparation:

Cut a few slices of aubergine, courgette and peppers.
Season them to taste and give them a generous drizzle of Extra Virgin Olive Oil from Spain.
Bake for 20 minutes at 180ºC and you’re almost done.
Now all you have to do is assemble the roasted vegetables on top of the crunchy toast and add some sliced avocado.
To finish off, sprinkle with some salt flakes and drizzle with Herb-infused Olive Oil. The end result: outstanding quality!

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15 min

Hard

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Ingredients

Eggplant
Zucchini
Peppers
Salt
Pepper
Extra Virgin Olive Oil from Spain

roasted vegetables_ingredients

Nº de raciones: 4

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