Roasted BBQ Veggie and Avocado Sandwich

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1/2

Medium Eggplant

1/2

Small Zucchini

1/2

Small Yellow Squash

1/2

Medium Beet

2 Tbsp

Barbecue Sauce

4 slices

Whole Wheat Sprouted Bread

2 slices

Muenster Cheese

1/2

Avocado

to taste

Salt

to taste

Ground Black Pepper

as needed

Coconut Oil Cooking Spray

Cooking Instructions

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Step 1

Preheat oven to 350 degrees F (180 degrees C) and spray baking sheet with Coconut Oil Cooking Spray (as needed) .

Step 2

Thinly slice Eggplant (1/2) , Zucchini (1/2) , Yellow Squash (1/2) , and Beet (1/2) .

Step 3

Lay out in single layer, sprinkle with Salt (to taste) and Ground Black Pepper (to taste) , bake for 15 minutes.

Step 4

Remove all vegetables from baking pan, with exception of beets. Set baked vegetables aside while baking beets for additional 3-5 minutes or until cooked to your preference.

Step 5

Layer roasted veggies on two pieces of Whole Wheat Sprouted Bread (4 slices) . Coat with Barbecue Sauce (2 Tbsp) , top with Muenster Cheese (2 slices) .

Step 6

Add the two pieces of bread, stacked with veggies, BBQ sauce and cheese to the baking sheet, put in oven 1-2 minutes or until cheese is melted.

Step 7

Slice Avocado (1/2) and add to the remaining slices of bread, then EAT!