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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 8 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