ROAST VEGGIE SANGA
Prep time: 10 minutes
Cook time: 40 minutes
INGREDIENTS
- Fresh sourdough or bread of choice
- 1 Pumpkin
- 1 Zucchini
- 2 Carrot
- 1 Eggplant
- 1 Red onion
- 1 Capsicum
- 5 cloves of garlic
-
1 block chilli honey halloumi
Extras to layer on your individual toastie: - 1 Hummus
- 1 Goats cheese
- 1 cup fresh rocket or lettuce
- 1/4 cup basil
- 2 tbsp cottage cheese
- Drizzle balsamic vinegar
INSTRUCTIONS:
-
Preheat oven to 180 degrees
-
Thinly slice your pumpkin, eggplant and zucchini and layer on 2 large baking trays
-
Slice your carrots, onion, garlic and capsicum and add to the tray
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Drizzle over your salt and pepper and coat it over all of the veggies using your hands to rub it into both sides
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Bake for 30-40 minutes or until cooked
-
In a pan fry up your halloumi
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Slice your bread and layer it with your spreads, followed by your roast veggies and halloumi
-
Add on your rocket and drizzle with balsamic vinegar
-
Either eat it fresh OR toast it in your toastie machine
NOTES:
The measurements and ingredients can easily altered to suit your taste. You can roast up any veggies or as much as you want to add to your sangas or I love using leftover roast veggies
