PREP TIME: 20mins | SERVES: 4
- 4 slices Eggplant
- 4 Red Capsicum (pre-prepared, roasted and peeled)
- 8 leaves Baby Bok Choy
- 2 large Mushroom Flats
- 1tbsp French Maid Peri Peri Sauce
- 4 thin slices Mango Cheeks
- 2 large Tomatoes
- Rocket Leaves
- Kimchee Pickled Vegetables
- Vegan Mayo
- 2 slices per serve of your favourite seeded bread or 1 per serve if sandwich is open
Lightly oil and grill the eggplant until cooked through.
Grill the red pepper. Brush the mango with French Maid Peri Peri Sauce.
Lightly oil, season and roast the mushrooms until cooked through.
Cut tomato into wedges, season with salt and pepper, drizzle with olive oil and slow roast until semi dried.
Spread a generous layer of vegan mayo over sliced bread.
Stack and layer cooled roasted vegetables.
Finish with vegan mayo, rocket leaves and top with bread slice if preferred.