Goat Cheese Sandwich with Roasted Vegetables
Crispy ciabatta with creamy goat cheese and savoury roasted vegetables for a warm and savoury sandwich.
Servings: 4
Ingredients
- 2 zucchini/courgette
- 2 eggplants/aubergine
- 1 red pepper
- 1 onion
- ½ tsp salt
- ½ tsp paprika
- ½ tsp garlic powder
- 2 tbsp This is an affiliate link.olive oil
- 1 loaf ciabatta bread
- 125g / 4oz goat cheese
- 4 tbsp red chilli pesto or sun-dried tomato pesto
- 50g / 2 cups rocket/arugula
Instructions
- Preheat the oven to 200C/400F. Peel the eggplant in strips to help the oil penetrate easier. Slice the eggplants and zucchini into 1 inch/2.5cm slices, then cut each slice in half. Cut the red pepper into strips and onion into wedges. Spread on a roasting pan and sprinkle with the olive oil all over, then season with the salt, paprika and garlic powder. Toss the vegetables to coat evenly. Roast in the preheated oven for 40 minutes, flipping halfway through.
- Slice the ciabatta bread in half and spread one half with the goat cheese and the other one with the chilli pesto. Pile the roasted vegetables on top of one half and rocket on the other. Bring the halves together and cut into portions.
Nutrition
Calories: 524kcal | Carbohydrates: 77g | Protein: 20g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 16mg | Sodium: 1113mg | Potassium: 948mg | Fiber: 11g | Sugar: 15g | Vitamin A: 2020IU | Vitamin C: 65mg | Calcium: 124mg | Iron: 2mg