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Servings:

Roasted BBQ Veggie and Avocado Sandwich

This sandwich came as a result of exactly what I’d hoped for, toasted sprouted bread, assortment of roasted veggies, smothered in melted Muenster cheese, then topped with some thinly sliced avocado and lathered in BBQ sauce. It was quick, filling, and nutritious, my favorite kind of sandwich!

Total Time

36min

4.5

4 Ratings

Author: Lemons and Basil

Servings:

Ingredients

•

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

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

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

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

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.

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) .

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.

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

Nutrition Per Serving

CALORIES

524

FAT

15.9 g

PROTEIN

28.2 g

CARBS

71.0 g