Roasted Vegetable Sandwich
The most delicious way to get more veggies into your diet: make a juicy roasted vegetable sandwich with a fried egg on top.
Servings 2 people
Calories 421kcal
Ingredients
- 4 slices whole-wheat bread thin and soft
- 1/2 red onion
- 1 yellow bell pepper
- 1 medium-sized zucchini
- olive oil
- sea salt
- 1/2 beef tomato
- 1/2 avocado
- 1/2 cup baby spinach
- 2 eggs
- 1 Tbsp homemade mayonnaise or any other sauce/fat of your choice
Instructions
- Preheat the oven to 400F.
- Peel and cut the red onion in half and then peel off the layers (you should have little onion boats so to speak) until you have about 4-6 boats. Cut the bell pepper in 4 large flat pieces. Cut the zucchini in half and then take steady into your hand and cut into 4 strips lengthwise so you have flat pieces of zucchini. (see video)
- Place the cut-up vegetables on a baking sheet, drizzle with olive oil, and season with sea salt. Then use your hands to ensure all vegetable pieces are well-coated in oil and salted from all sides.
- Roast the vegetables in the preheated oven for 20 minutes turning mid through.
- In the meantime, cut 2-4 thin round pieces of tomato. Cut the avocado in half and peel one half and cut into slices. Toast your bread slices if desired.
- Preheat a pan over medium heat and start assembling the sandwich by placing one slice of bread on a stable surface. Spread mayonnaise on the piece of bread, then layer the roasted vegetables and raw vegetables on top of each other and finish with the baby spinach.
- Add eggs to the preheated pan and fry until desired doneness. Top vegetables with a fried egg and place another slice of bread on top and enjoy!
Nutrition
Calories: 421kcal | Carbohydrates: 41g | Protein: 17g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 167mg | Sodium: 355mg | Potassium: 1109mg | Fiber: 10g | Sugar: 10g | Vitamin A: 2037IU | Vitamin C: 148mg | Calcium: 135mg | Iron: 3mg