Grilled Vegetable Sandwich
A grilled vegetable sandwich turns a handful of sliced vegetables into a hot lunch in ten minutes, with only one tray to wash. Everything cooks together under the broiler, so the bread crisps at the edges while the oil and oregano soak into mushrooms, courgettes, tomatoes or peppers. Wholemeal bread gives it a sturdy, nutty base. Eat it open-faced with a knife and fork, or close it up.
Instructions
Set the two slices of bread side by side on a baking tray.
Lay the sliced vegetables over both slices in an even layer, so every bite gets some of each.
Drizzle the olive oil over the vegetables and scatter the oregano on top, using a generous hand.
Place the tray under a broiler on medium-high heat for 5 to 10 minutes. It is ready when the vegetables and the edges of the bread are golden brown.
Serve the slices open-faced, or press the two halves together carefully to make a closed sandwich.
Real ingredients, clean nutrition.
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