Sandwich Sensation

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.

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