The most delicious way to get more veggies into your diet: make a juicy roasted vegetable sandwich with a fried egg on top.
Course lunch, Main Course, vegetarian
Cuisine International
Keyword vegetable sandwich
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Servings 2people
Calories 421kcal
Ingredients
4sliceswhole-wheat breadthin and soft
1/2red onion
1yellow bell pepper
1medium-sized zucchini
olive oil
sea salt
1/2beef tomato
1/2avocado
1/2cupbaby spinach
2eggs
1Tbsphomemade mayonnaiseor 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!