This sandwich is a perfect way to consume leftover odds and ends of veg you may have lying around your kitchen. On top of that, the more (natural) colours in your diet, the wider the range of different vitamins and minerals you’ll be consuming, so it's a great way to bolster your immune system too. The recipe calls for a homemade red pepper sauce, but if that’s too much work, replace it with hummus for an equally delicious sandwich.
1 small tray leftover veg, thinly sliced (we used courgette, butternut squash, yellow and red peppers)
1 shop-bought cooked beetroot (optional)
Handful of rocket
4 slices bread
For the red pepper sauce:
1 large roasted red bell pepper from a jar
50g flaked almonds
1 garlic clove, crushed
2 tbsp tomato purée
1 tbsp red wine vinegar
½ tsp smoked paprika
½ tsp cayenne pepper
2 tbsp olive oil
Preheat oven to 180˚C. Lay the veg on a baking tray and drizzle with oil and a pinch of sea salt. Roast in the oven for 15 minutes until cooked through.
While the veg is roasting pulse the red pepper sauce ingredients in a blender until smooth.
Spread your bread slices with a generous amount of red pepper sauce then layer on the roasted veg and beetroot. Top with rocket before closing the sandwich.