Premium
306 kcal
35 min.
Recipe for Sandwich with vegetable spread roasted vegetables
0 reviews
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Unlock Fitatu PremiumNaN g
306 kcal
1 kcal
306.3
9.6g
12.8g
36.1g
Ingredients (servings):
2
Converted ingredients are going to appear on the shopping list
- Peppers capsicum red2× piece (340 g)
- Zucchini0.5× piece (125 g)
- Tomatoes cherry5× piece (100 g)
- Chickpeas, cooked or canned6× tablespoon (90 g)
- Wholegrain bread2× slice (72 g)
- Onion0.5× piece (60 g)
- Olive oil2× tablespoon (20 g)
- Parsley, fresh1× tablespoon (6 g)
- Garlic1× clove (5 g)
- Oregano, dried, ground1× pinch (2 g)
- Salt3× pinch (1.5 g)
- Sweet paprika1× pinch (1 g)
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How to make Sandwich with vegetable spread roasted vegetables
1. Cut the bell pepper into large cubes, the zucchini into 1 cm slices, the onion into wedges, and the garlic into thin slices.
2. In a baking dish, mix the vegetables with half the olive oil and the spices.
3. In a separate (smaller) baking dish, mix the cherry tomatoes with garlic and olive oil, and season with a pinch of salt.
4. Place both dishes in the preheated oven at 180°C for about 25 minutes.
5. Once the vegetables are done, remove them from the oven. Set the tomatoes aside to cool. Place the remaining vegetables in a blender or mixing bowl, add the chickpeas, and blend until smooth.
6. Toast the bread in a toaster or on a dry pan until crispy.
7. Spread the paste on the bread slices and top with the cherry tomatoes and garlic.
8. Serve topped with chopped parsley.
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