Roast Veg Pesto Toastie

- Bake veggies and make pesto the day before to save time

Em’s Homemade Pesto:

• 1 cup basil leaves

• 1 small garlic clove

• 1 tbsp nutritional yeast

• 1 tbsp lemon juice

• 1/4 cup pine nuts

• 2 tbsp EVOO

• Pinch of salt

-Blitz until smooth but slightly chunky

GF, DF + VE - serves 4

INGREDIENTS:

• 8 slices of sourdough or GF bread

• 1/2 DF pesto or make my homemade pesto (recipe below)

• 1 large red capsicum, each side and bottom sliced

• 1 large zucchini sliced lengthways around 1/2 cm thick

• 4 x 1cm wedges pumpkin

• 1 full cup spinach

• Butter or olive oil

• Optional Protein: Hummus or Bacon (for non VE)

METHOD:

1. Preheat your oven to 200 degrees C and line 2 baking trays with baking paper.

2. Add the veggies (except spinach) into a large bowl with 3/4 of the pesto. Coat them well with the pesto.

3. Place the veggies on the baking trays and bake for 30 minutes.

4. When the veggies are nearly done, coat the inside of the bread with the remaining pesto and the outside with butter or olive oil.

5. Once veggies are cooked, assemble your toasties by layering the veggies and spinach.

6. Add the toasties to a heated sandwich maker and cook until the outside of the bread is golden and crunchy. Enjoy!

   *Use any leftover veg for lunch tomorrow