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Rainbow roast vegetable sandwiches

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 2 large sandwiches

Ingredients

Vegetables

  • 1 cup butternut pumpkin, or 1/4 of a large butternut pumpkin
  • 1 red capsicum, quartered and seeded
  • 1 zucchini
  • Olive oil, as needed
  • 1 avocado
  • 1 carrot
  • 1/2 cup alfalfa sprouts

Beetroot hummus

  • 1 x 400g can chickpeas
  • 1/2 beetroot
  • 1 tsp smoked paprika

Kale pesto

  • 1 cup kale leaves or other salad greens, loosely packed
  • 1/2 cup roast almonds
  • 1/4 cup olive oil

Instructions

  • Preheat oven to 180C.
  • Slice the pumpkin and zucchini into 5mm thick slices. Quarter and deseed the red capsicum. Place vegetables on a lined baking tray, drizzle with olive oil and bake for 20 minutes or until vegetables are tender.
  • Meanwhile, slice the avocado as desired and coarsely grate the carrot. Set aside.
  • For the beetroot hummus, add all ingredients to a food processor and whizz until smooth. Remove and set aside.
  • For the kale pesto, add the kale, almonds and olive oil to a food processor and whizz until combined.
  • Toast the bread and spread hummus on two slices and kale pesto on the other two slices. Arrange raw and roast vegetables on bread as desired. Enjoy immediately.