Loaded Veggie Sandwich

This may not be the easiest lunch, but it’s worth the work. You’ll be making two spreads and roasting some veggies. Overall, start to finish, it took me about 30 minutes. It should make about three sandwiches.

A note on the pesto. I’ve seen a lot of pesto recipes out there. This is an easy one I’m currently using. If you think you’ve got a better one, please share :)

Roasted Red Pepper Spread:

• 15-20 Cherry Tomatoes

• 1 Red Bell Pepper, cut into 4 pieces

• Olive oil

• Salt and Pepper to taste

1. Heat oven to 400. Combine cherry tomatoes, and red pepper in greased pan. Drizzle in olive oil and sprinkle with salt and pepper. Roast for 30 minutes.

2. Blend all tomatoes and half red pepper. Reserve the other half of red pepper for toppings.

Pesto:

• 1 1/2 Cups of Fresh Basil

• 2 Cloves Garlic, minced

• 1/2 Cup Parm

• 1/2 Cup Olive Oil

• 1/4 Cup Pine Nuts (I actually use cashews, because money)

• 1-2 tsp Water

1. Combine all ingredients except water in blender and blend. If your ingredients are having trouble blending, then I recommend adding water a teaspoon at a time.

The Sandwich:

• 1 Small Eggplant, sliced

• 1-2 Avocados, sliced or smashed

• Chevre

• Romaine

1. While red peppers and tomatoes are roasting in the oven, slice eggplant and put on a greased pan. Drizzle with olive oil. Roast for 25 minutes in oven with red peppers and tomatoes.

2. You can use whatever bread you like. I happened to have homemade herbed sourdough on deck. Smear one side with Roasted Red Pepper Spread (above). Smear the other side first with chevre, then pesto.

3. Top with roasted eggplant to your liking, half avocado, and additional red to your liking.

4. Add romaine for crunch and enjoy!