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🍳 Vegan Mediterranean Sandwich

419 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with fan.
  2. 2. Wash the bell peppers thoroughly.
  3. 3. Cut the bell peppers into quarters.
  4. 4. Remove the core and seeds from the bell peppers.
  5. 5. Cut the bell peppers into wide strips.
  6. 6. Wash the zucchini thoroughly.
  7. 7. Cut off the ends of the zucchini.
  8. 8. Slice the zucchini slightly diagonally into approx. 0.5 cm thick slices.
  9. 9. Place the cut vegetables in a large bowl.
  10. 10. Add olive oil and Italian herbs to the vegetables.
  11. 11. Mix the vegetables with the oil and herbs.
  12. 12. Season the vegetables with salt and pepper.
  13. 13. Line a baking tray with baking paper.
  14. 14. Spread the vegetables evenly over the baking tray.
  15. 15. Roast the vegetables in the oven for approx. 20-25 minutes.
  16. 16. Turn the vegetables occasionally during the cooking time.
  17. 17. Take the finished vegetables out of the oven.
  18. 18. Let the vegetables cool down a bit.
  19. 19. Place the cooled vegetables in a bowl.
  20. 20. Add balsamic vinegar to the vegetables.
  21. 21. Mix the vegetables with the vinegar.
  22. 22. Add more olive oil if necessary.
  23. 23. Season the vegetables strongly with salt and pepper.
  24. 24. Wash the arugula thoroughly.
  25. 25. Spin the arugula dry.
  26. 26. Cut two approx. equally thick slices from the crusty bread.
  27. 27. Spread both slices of bread with vegan tomato-basil spread.
  28. 28. Generously top one slice of bread with the vegetables.
  29. 29. Top the slice of bread with the arugula.
  30. 30. Cover the topped slice of bread with the second slice.
  31. 31. Cut the Mediterranean sandwich in half in the middle.
  32. 32. Wrap the sandwich in the lower area with paper.
  33. 33. Serve the Mediterranean sandwich.

Nutrition per serving