Roasted Summer Vegetable and Pesto Sandwich

Who doesn’t love a good sandwich? I know I do and this is one of them. It is an ode to summer with roasted peppers and courgette mingling with herbacious pesto. I really think pesto tastes better in the summer, for some reason, and it loves hanging out with the vegetables that thrive in warm weather.

Like most of my recipes this sandwich is easy to make even though you are roasting vegetables for it. That is something you can totally do ahead of time though, maybe even better that way as the vegetables get a chance to really cool down and develop their flavour that way.

Either way you do it this sandwich makes a great lunch at home or on the go. It also makes a great addition to your summer picnic basket and if you are looking for more picnic recipes check out this video where you can also see me prepare these sandwiches. Enjoy!

Malin x

Roasted Summer Vegetable and Pesto Sandwich

Serves 4

INGREDIENTS:

Roasted vegetables:

1 red bell pepper

1 orange or yellow bell pepper

1 courgette

1 red onion

200 g marinated tofu, optional

1 tbsp olive oil

Salt and black pepper, to taste

Serve with:

8 slices of bread (or four bagels/rolls)

Vegan cream cheese

Vegan pesto

Alfalfa sprouts

METHOD:

Preheat the oven to 200 degrees C, fan assisted.

Cut around the core of the peppers and discard them. Cut the peppers into irregular pieces roughly an inch wide. Remove the ends on the courgette and slice it on a diagonal. Peel and cut the onion into 8 wedges.

Transfer the vegetables onto a lined baking sheet and drizzle with olive oil. Season with salt and black pepper and toss to coat.

Roast the vegetables in the preheated oven for 30-35 minutes. Making sure to flip them over when 20 minutes have passed and then keep an eye on them.

If using tofu choose a pre-marinated kind or smoked. Slice it into 8 relatively thin slices before placing on a lined oven tray in a single layer. Roast in the oven along with the vegetables for the first 15-20 minutes and then remove them from the oven.

Allow the vegetables, and tofu if using, to mainly cool before assembling your sandwiches. This is particularly important if you intend to take it with you on the go.

Toast your bread if you wish. Then spread a layer of cream cheese on both slices. Top one side with a generous layer of pesto before layering the roasted vegetables on top. If using tofu nestle it in with the vegetables. Finally top with the alfalfa sprouts and close your sandwich.

Great enjoyed immediately but also packs up well wrapped in paper or tin foil.