Roasted Vegetables & Guacamole Open Sandwich



  • 1/2 red pepper, cut into 2cm chunks
  • 1/2 red onion, thickly sliced
  • 1 tablespoon extra-virgin olive oil, plus extra for drizzling
  • 1 large, very ripe avocado
  • 1 garlic clove, finely chopped
  • 1 small green chilli, finely chopped
  • 1/2 lime, juiced
  • 2 slices multigrain granary bread, toasted
  • Sea salt
  • Black pepper


1 Preheat the oven to 200°C. Place the chopped peppers and onion in a small roasting tin. Drizzle with olive oil and season with salt and pepper. Roast in the oven for about 15–20 minutes, or until the vegetables are soft and the onion is beginning to caramelise slightly at the edges.
2 Meanwhile, make the guacamole by scooping the flesh of the avocado into a food processor, along with the chopped garlic, chilli, 1 tablespoon olive oil and lime juice, and season with salt and pepper. Blend at full speed to create a smooth, creamy guacamole. If you prefer it chunky, mash the ingredients together in a bowl.
3 Place the slices of toast side by side on a plate, spread a generous helping of guacamole on each slice, and cover with the roasted vegetables. Serve immediately.

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s