Roasted Veggie Pesto Sandwich

Ingredients

• 1 eggplant, sliced
• 1 zucchini, sliced
• 2 tbsp olive oil
• 1 tomato, sliced
• handful of mixed mushrooms
• salt and pepper to taste
• 1/4 focaccia, sliced in half
• sliced sharp cheddar (optional)

FOR THE PESTO

•  handful of basil
• 1/2 cup walnuts, roughly chopped
• 1/2 cup Parmesan cheese, grated
• 120ml olive oil

Method

1. Place the zucchini and eggplant on a baking tray lined with parchment paper. Drizzle about 1 tbsp of olive oil on top and season with salt and pepper. Broil on high until the vegetables are golden and cooked through.
2. Roughly chop the mushrooms and sauté in 1 tbsp of olive oil until soft.
3. Make the pesto: in a blender, add the basil, walnuts, Parmesan cheese, and olive oil. Blend until just combined.
4. Transfer the pesto to a small bowl, then mix about half of the mushrooms into the pesto.
5. Spread the pesto on the bottom half of the focaccia, then layer with the eggplant, zucchini, and tomato. Add the rest of the mushrooms on top, as well as the sliced cheese.
6. Place the top half of the focaccia on top and enjoy!