Roasted Veggie Sandwich
Use a knife to slice the zucchini into 1/4 to 1/2 inch slices.
Heat a thin layer of oil in a wide frying pan over medium-high heat.
Add the zucchini slices and fry them for 2 to 3 minutes per side.
Place the fried zucchini slices on a paper-towel lined plate.
Heat oil and add red bell pepper until roasted.
Roast sliced mushrooms until golden brown.
Salt to taste.
Assemble the sandwich by toasting the bread slices and applying pesto to both sides.
Spread the mashed avocado on bottom slice.
Layer the roasted bell pepper over the avocado followed by the zucchini, mushrooms, sprouts, and top slice of bread.
Slice in half and enjoy.
2 slices french or sourdough bread
1 roasted red bell pepper
1 ounce sprouts
½ mashed avocado
2 cups sliced mushrooms
Optional additions: Spinach, plant-based cheese, eggplant, artichoke hearts, tomatoes