Yield: 2 servings
Time: 10 minutes
Ingredients:
4 slices whole-wheat bread - thin and soft
1/2 red onion
1 yellow bell pepper
1 medium-sized zucchini
olive oil
sea salt
1/2 beef tomato
1/2 avocado
1/2 cup baby spinach
2 eggs
1 Tbsp homemade mayonnaise - or any other sauce/fat of your choice
Instructions:
Preheat the oven to 400F.
Peel and cut the red onion in half and then peel off the layers (you should have little onion boats so to speak) until you have about 4-6 boats. Cut the bell pepper in 4 large flat pieces. Cut the zucchini in half and then take steady into your hand and cut into 4 strips lengthwise so you have flat pieces of zucchini. (see video)
Place the cut-up vegetables on a baking sheet, drizzle with olive oil, and season with sea salt. Then use your hands to ensure all vegetable pieces are well-coated in oil and salted from all sides.
Roast the vegetables in the preheated oven for 20 minutes turning mid through.
In the meantime, cut 2-4 thin round pieces of tomato. Cut the avocado in half and peel one half and cut into slices. Toast your bread slices if desired.
Preheat a pan over medium heat and start assembling the sandwich by placing one slice of bread on a stable surface. Spread mayonnaise on the piece of bread, then layer the roasted vegetables and raw vegetables on top of each other and finish with the baby spinach.
Add eggs to the preheated pan and fry until desired doneness. Top vegetables with a fried egg and place another slice of bread on top and enjoy!
Source: Green Healthy Cooking