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Peruvian Sandwich (Vegetales Sanguche)
This tasty Peruvian Sandwich (vegetales sanguche) is filled with vegetables roasted in Peruvian spices.
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Lunch, Sandwich
Cuisine:
Peruvian
Diet:
Vegan, Vegetarian
Servings:
2
Calories:
404
kcal
Author:
Kate Hackworthy | Veggie Desserts
Cost:
$10
Equipment
Bowl
Baking sheet
Oven
Ingredients
1
tablespoon
oil
2
teaspoon
garlic powder
2
teaspoon
ground cumin
2
teaspoon
paprika
1
teaspoon
dried oregano
½
teaspoon
black pepper
½
teaspoon
salt
1
zucchini
(courgette), sliced
1
red bell pepper
deseeded and cut into strips
5
mushrooms
cleaned and sliced
For the quick pickled red onions
1
red onion
thinly sliced
Juice of 1 lime
2
tablespoon
white vinegar
To serve:
2
Rolls
½
Avocado
sliced
Parsley
Instructions
Heat the oven to 400°F / 200°C.
Mix the oil, spices and salt and pepper in a large bowl. Add the zucchini, pepper and mushrooms and toss to coat.
Spread the vegetables in an even layer on a baking tray and bake for 15 minutes or until soft.
Meanwhile, make the pickled onions (optional).
Rinse the thinly sliced red onion and drain. Add to a bowl with the lime juice and vinegar and toss to coat. Leave for 10 minutes to marinate.
To serve, cut the rolls and layer with avocado slices, pickled onions, roasted vegetables and top with parsley. Enjoy!
Nutrition
Calories:
404
kcal
|
Carbohydrates:
53
g
|
Protein:
11
g
|
Fat:
18
g
|
Saturated Fat:
2
g
|
Sodium:
898
mg
|
Potassium:
946
mg
|
Fiber:
10
g
|
Sugar:
13
g
|
Vitamin A:
3143
IU
|
Vitamin C:
104
mg
|
Calcium:
75
mg
|
Iron:
14
mg