This Eggplant, Zucchini and Bell Pepper Sandwich, that is piled with roasted vegetables and topped with pickled cucumber and crunchy walnuts, is a perfect prepared ahead lunch for anyone that loves a good warm meal as lunch.
This sandwich is Filling, Healthy and Delicious!
As always, when it comes to making my vegetables, I prefer to roast them. I am a big believer that roasting any vegetable will enhance the flavor of that vegetable, therefore makes the dish tastier and more interesting. This is an absolutely scrumptious sandwich that is filling, healthy and keeps you full until your next meal, and it’s totally vegan and low in calories so definitely worth a try!
Choose of Ingredients for this recipe
For this recipe, I used zucchini, eggplant and bell pepper and added couple of onions for extra yumminess. however other vegetables such as baby marrow, butternut squash, mushrooms or any other vegetables will also work well.
Finally, some useful tips for making this recipe
If you roast your vegetables and make the recipe, a day or two in advance, it will keep nice and fresh in the refrigerator for about two days. This will help to cut down the prepping and cooking process so on the day of making your sandwich, the only thing that is left to do is to toast your bread, pile your sandwich with the delicious roasted vegetables and top it up with the cucumber pickles and sprinkle of chopped walnuts and you are good to go. I mean how healthy and easy that can be?
On a final note, the leftovers keep well in the freezer for up to two weeks. simply defrost and heat it gently when ready to use.
For the Vegetables:
- 2 medium red onions, cut into thick slices
- one red, one green and one yellow bell peppers, cut in to 2cm pieces
- 1 big zucchini, halved lengthways then sliced in thick pieces
- 1 big eggplant, cut in to 2cm cubes
- 3 tablespoons olive oil
- Sea salt and freshly ground black pepper
For the Tomato Sauce:
- 1 tablespoon olive oil
- 3 cloves of garlic, minced
- 2 x 400 g cans of organic chopped tomatoes
- 3 small bay leaves
- Pinch of dried oregano
- Pinch of dried thyme
- Pinch of brown sugar
- Salt and freshly ground black pepper to taste
For the Bread and Topping:
- A big loaf of French-style country bread
- Few Pickled cucumber, cut in thin strips lengthwise
- Handful of walnuts, chopped in small bite size pieces
- Preheat the oven to 190 degrees Celsius.
- Put the vegetables into a large roasting dish, add the olive oil and sprinkle salt and pepper. Toss well to combine and coat all the vegetables. Roast for 1 hour or until the vegetables are tender and reduced in size and beginning to brown. Don’t forget to stir the vegetables couple of times during the roasting process.
- While the vegetables are in the oven, make the tomato sauce. On a medium-low heat, begin with heating the oil in a large skillet. Add the garlic and cook for about a minute, stirring occasionally to avoid browning. Add the tomatoes with the juice, the bay leaves, oregano and thyme. Cook on the low heat for about 45 minutes, stirring the sauce and crushing the tomatoes with a fork. The sauce is ready when is thick and reduced. Season with salt and pepper and add the sugar. Let it simmer for another minute and remove from the heat.
- At this stage the vegetables should also be ready, add the vegetables to the tomato sauce, mix well.
- Cut the breads in slices and toast them. Then top each bread with vegetable mixture and evenly spread on the bread. Lay the top of each sandwich with pickled cucumbers and sprinkle over with chopped walnuts.