Roasted Vegetable Sandwich a la Peter Ayub from Sense of Taste Chef School

Yields1 Serving
 500 g Bio XXI Bread Flour (1 full box)
 Seasonal vegetables (onions, carrots, bell peppers, leeks, etc.)
 Salt & Pepper (to taste)
 Olive oil
 Sun Dried Tomato Pesto (from Pesto Princess... but you can also use the Coriander & Chill one)
Preparing the elements
1

Bake the Bio XXI bread according to instructions on the box.

This will make two loaves so make sure to invite some friends!

2

While the bread is baking, prepare the roasted vegetable topping by cleaning, rinsing, cutting and slicing the seasonal vegetables.

3

Place the sliced veggies on a baking tray, drizzle with olive oil and season with salt and pepper.

Give the veggies a stir to coat them evenly with oil and spices.

4

Once the bread loaves are out of the oven, roast the veggies in 180 degrees C for about 15 minutes.

They should be golden and tender and still with a bit of crunch (i.e. not soft any mushy).

Making the sandwiches
5

Slice the bread and spread the Pesto Princess Pesto on the slices.

6

Layer the roasted vegetables on the bread slices.

Finish by placing a second slice of bread on top.

7

SIMPLY TUCK IN AND ENJOY!

Ingredients

 500 g Bio XXI Bread Flour (1 full box)
 Seasonal vegetables (onions, carrots, bell peppers, leeks, etc.)
 Salt & Pepper (to taste)
 Olive oil
 Sun Dried Tomato Pesto (from Pesto Princess... but you can also use the Coriander & Chill one)

Directions

Preparing the elements
1

Bake the Bio XXI bread according to instructions on the box.

This will make two loaves so make sure to invite some friends!

2

While the bread is baking, prepare the roasted vegetable topping by cleaning, rinsing, cutting and slicing the seasonal vegetables.

3

Place the sliced veggies on a baking tray, drizzle with olive oil and season with salt and pepper.

Give the veggies a stir to coat them evenly with oil and spices.

4

Once the bread loaves are out of the oven, roast the veggies in 180 degrees C for about 15 minutes.

They should be golden and tender and still with a bit of crunch (i.e. not soft any mushy).

Making the sandwiches
5

Slice the bread and spread the Pesto Princess Pesto on the slices.

6

Layer the roasted vegetables on the bread slices.

Finish by placing a second slice of bread on top.

7

SIMPLY TUCK IN AND ENJOY!

Roasted Vegetable Sandwich a la Peter Ayub from Sense of Taste Chef School
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