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Peruvian sandwich full of spiced vegetables in a roll, with recipe ingredients in the background.
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5 from 10 votes

Peruvian Sandwich (Vegetales Sanguche)

This tasty Peruvian Sandwich (vegetales sanguche) is filled with vegetables roasted in Peruvian spices.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Lunch, Sandwich
Cuisine: Peruvian
Diet: Vegan, Vegetarian
Servings: 2
Calories: 404kcal
Author: Kate Hackworthy | Veggie Desserts
Cost: $10

Equipment

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: 404kcal | Carbohydrates: 53g | Protein: 11g | Fat: 18g | Saturated Fat: 2g | Sodium: 898mg | Potassium: 946mg | Fiber: 10g | Sugar: 13g | Vitamin A: 3143IU | Vitamin C: 104mg | Calcium: 75mg | Iron: 14mg