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Roasted Vegetable and Guacamole Open Sandwich

Dale Says....

Add crumbled feta to up the protein content.


A beautiful summery light lunch that is great for al fresco dining. With a lovely side salad, it really does tick a lot of boxes.



Serves - 1

  • Half a red pepper – cut into chunks
  • Half a red onion – thickly sliced
  • For the guacamole:
  • 1 large very ripe avocado
  • 1 clove of garlic – finely chopped
  • 1 small green chilli – finely chopped
  • 1 tablespoon of extra virgin olive oil
  • Juice of half a lime
  • Salt and pepper to taste
  • 2 slices of multigrain granary bread – toasted


  • Place the chopped peppers and onions into a small roasting tin. Drizzle with olive oil and a pinch of salt and mix well. Place into a hot oven (gas 9/200) for about 15-20 minutes, until the vegetables are soft and the onion is beginning to caramelise slightly at the edges.
  • Make the guacamole by scooping the flesh of the avocado into a food processor, along with the chopped garlic, chilli, olive oil, and lime juice, and salt and pepper to taste. Blend on high power to create a smooth creamy guacamole.
  • Cut the toast in half width ways. Place the slices of toast side by side on a plate, scoop on a generous helping of guacamole on each slice, and then cover with the roasted vegetables.

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