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. 
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.
Step Two: Roast veggies until they are cooked, but still a bit crisp. Typically 15 – 20 minutes.
Step Three: While your veggies are roasting, add any toppings to your bread – I’m using some leftover pesto for this sandwich.
Step Four: Top with spinach and roasted veggies and ENJOY! Simple, healthy and a terrific way to use up leftover bits and pieces of veggies.
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
