Mozzarella, aubergine, mushroom and roasted pepper roll
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
An Italian-style vegetarian sub that cuts the fat by steaming vegetables in the microwave. Can be assembled in an office kitchen! This dish provides 320 kcal, 17g protein, 29g carbohydrate (of which 7.5g sugars), 12g fat (of which 6g saturates), 12g fibre and 1.1g salt.
Method
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Place the sliced mushrooms and aubergines in a microwave safe bowl. Drizzle over the olive oil and season with salt and freshly ground black pepper. Cover with cling film and microwave on high for 2 minutes, until the mushrooms and aubergines have steamed and are tender.
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Let them cool slightly, then pile onto the sliced roll. Top with the roasted pepper, mozzarella and red onion. Season with a pinch of dried oregano and pile on the rocket.
Ingredients
- 1 large mushroom or 4 button mushrooms, thinly sliced
- ½ aubergine, thinly sliced
- ½ tsp olive oil
- 1 wholemeal roll, sliced in half
- 50g/1¾oz roasted red pepper from a jar (not in oil), drained, sliced
- 30g/1oz mozzarella, sliced
- 1 thin slice red onion
- pinch dried oregano
- handful rocket
- salt and freshly ground black pepper
- 1 large mushroom or 4 button mushrooms, thinly sliced
- ½ aubergine, thinly sliced
- ½ tsp olive oil
- 1 wholemeal roll, sliced in half
- 50g/1¾oz roasted red pepper from a jar (not in oil), drained, sliced
- 30g/1oz mozzarella, sliced
- 1 thin slice red onion
- pinch dried oregano
- handful rocket
- salt and freshly ground black pepper
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