Serves 1 | Prep time: 10 mins | Cooking time: 40 mins

INGREDIENTS

• 1/2 medium zucchini
• 1/4 cup eggplant
• 1/4 cup capsicum
• 1/4 cup red onion
• 1/2 medium carrot
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 tsp olive oil
• 1 tsp vinegar
• Iodised salt and pepper to taste
• 2 slices rye bread or a bread roll (use gluten free bread for GF option)
• 1 Tbsp dairy-free pesto or hummus or vegan sour cream (optional)
• 1/2 cup green salad leaves

METHOD

Roast Veggies

1. Preheat your oven to about 220C/430F
2. Cut up your veggies into even pieces and combine in a bowl.
3. In a smaller bowl stir together chopped thyme, rosemary, olive oil, vinegar, salt, and pepper. Pour herb/spice mixture on vegetables and mix until they are coated.
4. Spread veggies evenly on a large roasting pan and pop in the oven. Roast for 35 to 40 minutes. When the vegetables start to brown use a spatula to turn the vegetables to move them around a bit to brown evenly.

Sandwich

1. Spread dairy-free pesto (or hummus or vegan sour cream) on both sides of bread.
2. Place salad leaves on one side then zucchini, eggplant, capsicum and red onion and top with tomato slices.
3. Place other bread slice on top and lunch is ready.