Tasty Roast Veggie Subs

Nutrition per serve

Ingredients

• 1pcs small sweet potato
• 1pcs zucchini
• 1pcs capsicum
• 1pcs red onion
• 2pcs sandwich rolls
• 10g Caribbean seasoning
• 100g shredded vegan cheddar
• 23ml olive oil
• 10ml balsamic vinegar
• 5ml sugar
• 30ml vegan mayonnaise

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line 2 oven trays with baking paper. Cut the unpeeled sweet potato into 1cm-thick fries. Thinly slice the zucchini lengthwise. Cut the capsicum into 2cm-thick strips. Cut the onion into wedges.
2. Step 2 — Roast veggies
   Combine 1 tbs olive oil, 2 tsp balsamic vinegar and 1 tsp sugar in a large bowl and season with salt and pepper. Add the zucchini, capsicum and onion and toss to combine. Transfer to a lined tray and roast on the upper oven shelf for 25 mins or until golden and tender.
3. Step 3 — Roast sweet potato
   Meanwhile, put the sweet potato on the remaining lined tray (see Kitchen 101). Drizzle with 2 tsp olive oil, season with salt and pepper and toss to combine. Roast the sweet potato on the lower shelf for 25 mins or until golden and tender.
4. Step 4 — Toast rolls
   Transfer the roasted zucchini, capsicum and onion to a bowl, reserving the lined tray. Cut a slit lengthwise down the middle of the rolls, taking care not to cut all the way through. Put on the reserved tray and bake for 5 mins or until warmed through.
5. Step 5 — Bake subs and serve up
   Combine the Caribbean seasoning and 2 tbs vegan mayonnaise in a bowl. Spread the rolls with the mayo mixture. Fill with the roast zucchini, capsicum and onion and crumble over the vegan cheddar. Bake for 5 mins or until the vegan cheddar is melted. Divide the veggie subs among plates and serve with the sweet potato fries. Enjoy!
6. Step 6 — Kitchen 101
   To make sure that your sweet potato fries and veggie subs are ready at the same time, add the sweet potato to the oven when the other veggies have been cooking for 10 mins.

Allergens

Sulfit, Gluten, Sojabohnen, Wheat