roasted veg pizza sandwich
Prep time: 20 mins
cook time: 30 mins
Recipe Credit: Chloe E Vegan
ingredients
ROASTED VEG:
1 eggplant, sliced lengthwise into 0.5mm slices
1 capsicum, sliced
1/4 cup olive oil
2 tbsp Italian Bomba Spicy Spread
pinch of salt and pepper
MUSHROOMS:
5 portobello mushrooms
3 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp tamari
1/2 tsp garlic powder
pinch of salt and pepper
OTHER:
1 large ciabatta loaf, sliced in half length and width wise (to create two sandwiches)
4 tbsp tomato paste
2 tsp Italian Bomba Spicy Spread
4 slices vegan cheese
2 handfuls rocket
2 tbsp fresh basil, diced
2 tbsp green olives, pitted and diced
METHOD
Preheat oven to 200°C and line three baking trays.
Line the eggplant and capsicum on one baking try. Drizzle over the olive oil, Italian Bomba Spicy Spread and season with salt and pepper. Roast in the oven for 30 to 35 minutes, or until tender and the capsicum is beginning to char.
Line the mushrooms on another baking tray. In a small bowl, mix together the balsamic vinegar, olive oil, tamari, garlic powder and a pinch of salt and pepper. Drizzle over the mushrooms and use your hands to coat thoroughly. Roast in the oven for 15 to 20 minutes, or until tender.
Line the ciabatta slices over the baking tray. Spread a tablespoon of tomato paste over each slice. Top the bottom halves with the vegan cheese, and spread a teaspoon of the Italian Bomba Spicy Spread over the top slices. Bake in the oven for 5 to 10 minutes, or until crispy and the cheese is beginning to melt.
To build the sandwich, layer the eggplant over the bottom/cheesy slice of the ciabatta. Top with the capsicum, rocket, basil, olives, portobello mushrooms and close with the top slice of the ciabatta. Slice and serve.
