Roasted veg baguette

A colourful, flavour-packed veggie sarnie for all to enjoy

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15 minutes
Serves 1
2 of 5 a day

Recipe by: World Cancer Research Fund | Cancer and nutrition experts

The beauty of this recipe is that you can replace the veggies for whatever you have in your kitchen. And – as with all our recipes – it follows our Cancer Prevention Recommendations, so you know it’s healthy.

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Ingredients

½ brown baguette, fresh or part-baked, lightly toasted on inside
¼ courgette, cut into 1cm-thick discs
¼ aubergine, cut into 1cm-thick discs
Light cooking spray oil
40g pepper (red, yellow, orange or a mix), sliced lengthways
¼ red onion, finely sliced
10g reduced-fat spread

Method

Cook the baguette, following the pack instructions. Allow to cool before slicing in half lengthways.
Place the courgette and aubergine onto a baking tray and lightly coat with spray oil. Cook under a medium grill for about 10 minutes, turning half way through until soft and lightly browned.
While the courgette and aubergine cook, coat a frying pan with spray oil and warm over a medium heat. Add the pepper with a splash of water (to prevent sticking) and cook, stirring regularly. When the pepper starts to soften, after about 5 minutes, add the onion and cook for a further 5 minutes. Add more water as is necessary.
Lightly toast the cut sides of the baguette under the grill. While still warm, coat one side with a thin layer of spread. Add the cooked vegetables and enjoy warm!