Rainbow Roast Vegetable Sandwich

Prep and Cook

Prep 5 minutes, Cook 20 minutes


Serves 1


2 slices Abbott’s Bakery® Dark Rye (fresh)
100g butternut pumpkin, peeled
½ medium zucchini
½ large red capsicum, cut into quarters and deseeded
½ avocado, sliced
½ carrot, grated
10g cup alfalfa sprouts
1 tbs olive oil
1 tbs cup beetroot hummus
30g basil pesto
Salt flakes and cracked pepper to season


  1. Preheat the oven to 180°C. Line a large baking tray with baking paper.
  2. Slice the pumpkin and zucchini into 5mm thick slices. Place the vegetables on the prepared tray, drizzle with oil and season with salt flakes and cracked pepper. Roast for 20 minutes or until vegetables are tender.
  3. Spread half the slices of bread with 1 tablespoon of beetroot hummus and the other half with one tablespoon basil pesto, top the beetroot slice with zucchini, pumpkin, capsicum, avocado, carrot, alfalfa sprouts and finish with pesto slice.
  4. Cut in half and enjoy.