So many things I want to share in this post, including an update on our week in Disney World. This place is like it’s own little city – and these trackers Magic Bands… part genius/amazing, and part creepy! I can’t say Disney would be my choice of places to vacation, but it’s been a wonderful week and I’ve enjoyed a lot of rest and down time while Josh worked the Experience Conference {why we’re here!}, and after Saturday, we can officially say we’ve done the Disney Experience.I’m sure we will have a much different perspective should we bring sweet little ones back in the future.
But before I get to this Roasted BBQ Veggie and Avocado Sandwich, I am so excited to share with you that I have partnered with Lindsay from Lindsay Leigh Bentley and will be posting a recipe on her site once a week {with my first recipe published yesterday!}. Lindsay is a young wife and mom of three adorable little ones. She somehow manages to gracefully, humbly, and boldly share the things she has learned, to live a simple, healthy, and holistic lifestyle, while being a mom and wife. This lady makes her own kombucha {SO want to try that!}, uses essential oils for natural remedies, and shares her experience with natural childbirth and pregnancy, among so many other things. You simply HAVE to check her out! And to top it off, she is not only absolutely beautiful on the outside, but incredibly kind, approachable, and beautiful on the inside! I am so very honored to partner up with her!
Now, on to this Roasted BBQ Veggie and Avocado Sandwich! Josh and I are finally in our new home and had a couple of weeks to get settled in before leaving for Orlando. There is so very much we want to do to spruce it up and make it ours, but we have every intention of being in this home for a long time and want to make sure and do things right. So, while I’d love to do some of the things that would give me more of an immediate fix, we are getting pricing on nearly everything we want to do, then prioritizing, saving, etc. to ensure we do not end up re-doing things due to careless planning. Ugh – as an Interior Designer, and accustom to creating, pricing, and executing for my clients on a daily basis, I just want to get this show on the road! Patience is a virtue…right?
All of that had very little to do with this sandwich…sidetracked, sorry. What I’m trying to say, is after being in our house for a week, we FINALLY got to get our huge box of organic vegetables from Delvin Farms, oh how I’ve missed it this summer, in our state of transition. The box was loaded with eggplant, zucchini, yellow squash, tomatoes, bell peppers, banana peppers, okra, beets, potatoes, melon, and more. This sandwich came as a result of A.} wanting to use up some of the eggplant {not my favorite}, and B.} craving some of this Meat Mitch Naked BBQ Sauce our dear friends {who let us live with them – that’s some seriously kind people!} brought back from Kansas City.
The result was exactly what I’d hoped for, toasted sprouted bread, assortment of roasted veggies, smothered in melted Muenster cheese, then topped with some thinly sliced avocado and lathered in BBQ sauce. It was quick, filling, and nutritious, my favorite kind of sandwich!
If you have some eggplant, zucchini, or other vegetables laying about in your fridge, without an idea of how to use them up, I highly suggest this sandwich.
Happy Friday, tomorrow is Epcot – can’t wait!
Roasted BBQ Veggie and Avocado Sandwich
Ingredients
- 1/2 medium eggplant thinly sliced (I think mine was a Japanese eggplant)
- 1/2 small zucchini thinly sliced
- 1/2 small yellow squash thinly sliced
- 1/2 medium beet peeled and thinly sliced
- 2 tbsp favorite BBQ sauce
- 4 slices whole wheat sprouted bread
- 2 slices Muenster cheese or cheese of choice
- 1/2 avocado sliced
Instructions
- Preheat oven to 350 degrees and spray baking sheet with coconut oil cooking spray.
- Thinly slice all vegetables and lay out in single layer, sprinkle with salt and pepper, bake for 15 minutes.
- Remove all vegetables from baking pan, with exception of beets. Set baked vegetables aside while baking beets for additional 3-5 minutes (or until cooked to your preference).
- Layer roasted veggies on two pieces of bread, coat with 1 tbsp BBQ sauce each, top with muenster cheese (or cheese of choice) and add the two pieces of bread, stacked with veggies, BBQ sauce and cheese to the baking sheet, put in oven 1-2 minutes or until cheese is melted.
- Add avocado, and the remaining slices of bread, then EAT!
Notes
Nutrition
