Roasted Vegetable Sandwiches

These sandwiches are not only impressive to look at, they are incredibly savoury and aromatic. Serve with a green salad and olives.

Ingredients:

3 tbsp Olive Oil
1 large portobello mushroom sliced
1 medium onion, sliced in rings
3 cloves garlic, peeled and cut in half
1 red pepper, stem and seeds removed, cut into 4 pcs.
1 zucchini/courgette sliced lengthways
1 medium eggplant/aubergine sliced in rounds
Any Dried Herbs (oregano, thyme, rosemary, basil etc.)
Salt and Pepper

2 large, crusty rolls/buns or French Stick cut in half
Hummous or Dijon Mustard

Place oil in large baking pan and put in oven preheated to 425 deg F. Once heated, put all vegetables, herbs and pepper and salt in pan and mix until coated. Cook for approximately 30 minutes, stirring occasionally to prevent burning.

Spread Hummous or Mustard on the rolls and once vegetables are cooked place between the bread.