A satisfying lunch doesn't require hours in the kitchen. This roasted vegetable and basil sandwich, featuring Becel 100% plant-based spread, comes together quickly and delivers bold flavors. Sponsored content.
Opting for plant-based options like Becel supports heart-healthy eating, personal wellness, and the planet—helping reduce greenhouse gas emissions. Delicious and responsible, right? Enjoy!
Ingredients
- 1 zucchini
- 1 eggplant
- 1 red bell pepper
- 2 tbsp pine nuts
- A few leaves of fresh basil
- Becel 100% vegetable
- 6 slices of bread
- Olive oil
- Grill pan or oven dish
Instructions
- Cut the zucchini and eggplant into thin lengthwise slices using a cheese slicer or mandoline. Slice the bell pepper into strips lengthwise.
- Drizzle the vegetables with olive oil and grill in a grill pan or roast in the oven until tender and charred.
- Meanwhile, toast the pine nuts in a dry skillet until golden.
- Spread Becel 100% plant-based spread (vegan-friendly!) on the bread slices.
- Layer roasted zucchini and eggplant on two slices, topping with basil and pine nuts. Add roasted peppers, basil, and pine nuts to another slice, then stack all three and cut diagonally in half.
Discover more Becel 100% plant-based recipes for inspiration.
