Roasted Red Pepper Sandwich

🛒 Ingredients

• Whole Wheat Bread 70 g · 180 kcal
• Red Bell Pepper 150 g · 30 kcal
• Extra Virgin Olive Oil 7 g · 60 kcal
• Garlic 3 g · 4 kcal
• Basil Pesto 25 g · 100 kcal
• Baby Spinach 30 g · 7 kcal

👨‍🍳 Instructions

1. Preheat your oven to 200°C (400°F). Cut the red bell peppers in half lengthwise, remove the seeds and stems, then place them cut-side down on a baking sheet. Drizzle with olive oil and add whole garlic cloves to the sheet.
2. Roast for 25-30 minutes, or until the skin is charred and blistered. Transfer the hot peppers and garlic to a bowl, cover tightly with plastic wrap or a lid, and let steam for 10-15 minutes; this helps loosen the skin. Peel the skin from the peppers and discard, then thinly slice the roasted peppers.
3. Lightly toast or grill the whole wheat bread slices until golden brown and slightly crisp.
4. Spread a generous layer of basil pesto on one slice of the toasted bread. Arrange the roasted red pepper strips and fresh baby spinach leaves over the pesto.
5. Top with the second slice of bread and serve immediately for a fresh and flavorful meal.