Roast vege sandwich with feta and sundried tomatoes
09 October 2017
Ingredients
- turkish rolls, 8 (sliced lengthways)
- eggplant, 1
- zucchini, 1
- mushrooms, 250 g
- red onion, 1
- red capsicum, 1-2
- olive oil, 2 tbsp (more or less)
- lemon juice, drizzle
- sumac, 1 tsp
- minced garlic, 2 tsp
- feta, 150 g
- sundried tomatoes, 100 g (strips)
- basil, handful (or mint)
- kewpie mayonnaise, drizzle
- sriracha sauce, drizzle
Instructions
- Preheat oven to 200°C.
- Chop all vegies into thick slivers or wedges.
- Combine all vegetables in a large oven tray with olive oil, seasoning, and lemon juice and sumac to taste if using. Sumac and lemon juice give a nice tang, but for this dish it's hard to beat plain old salt and pep! Cook for around 20 minutes, mixing half way through.
- While everything is cooking, get feta, semidried tomatoes and basil ready to go. When vegies are done, switch on the sandwich maker.
- Transfer vegies from tray into Turkish rolls and sprinkle with feta, semidried tomatoes and basil (or mint, if using). Drizzle with Kewpie and Sriracha if desired.
- Close the roll and insert into sandwich maker, closing the plates right over the sandwich. Leave for a few minutes, until bread is starting to brown.
- Enjoy!