Today I’m sharing a tasty and healthy quick lunch or dinner.  Feel free to follow my recipe, or mix up the ingredients and make it your own.  Veggie Sandwich

A fun way to share this meal with others would be to prep all the ingredients and then let everyone create their own sandwich – guaranteed kid fun!

Mushroom & Roasted Veggie Sandwich

2 slices good quality bread – whole wheat, baguette, sourdough, pita, etc.

3 – 4 baby bella mushrooms

1 pepper sliced (I like to use 1/3 red, 1/3 green and 1/3 yellow)

3 or 4 cherry tomatoes, halved

6 or 7 slices red onion

1/4 cup spinach

extra virgin olive oil

optional toppings:  pesto, cheese, mayo, pizza sauce, dijon mustard

Step One:  Preheat oven to 425.  Place your mushrooms, peppers and onion on a cooking tray, drizzle with a little olive oil and toss to lightly coat.

vegetables

Step Two:  Roast veggies until they are cooked, but still a bit crisp.  Typically 15 – 20 minutes.

veggies

Step Three:  While your veggies are roasting, add any toppings to your bread – I’m using some leftover pesto for this sandwich.

bread with pestoStep Four:  Top with spinach and roasted veggies and ENJOY!  Simple, healthy and a terrific way to use up leftover bits and pieces of veggies.

veggie sandwich

Look at this happy little lunch! Yum!

Hopefully the posts this month have encouraged you to give mushrooms a try!  Or if you like them already have given you some new ways to enjoy them.  Next month we’ll delve into one of my FAVORITE vegetables – asparagus!

In the meantime, check out the Oil of the Month Club – we are getting close to a new month, and that means a new oil – and it’s a terrific one!

Shared on Real Food Wednesday, WFMW and The Mommy Club

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