Mediterranean Roasted Vegetable Sandwich on Toasted Turkish Bread with Homemade Vegan Olive Tapenade

I know, 'a sandwich?' but for real tho', I was proud of this one. I love Turkish Flat bread for dipping thought I'd see if worked for sandwichy munching. The results were delicious.

Mediterranean Roasted Vegetable Sandwich on Toasted Turkish Bread with Homemade Vegan Olive Tapenade

Ingredients

• 1/2 thinly sliced courgette
• 1/2 red pepper sliced length ways
• 2 tablespoons of olive oil
• 1 portion (about 3"x6") of turkish flatbread
• 2 - 3 tbsp olive tapenade
• 1 handful of raw spinach leaves

1. Roast the pepper and courgette in the oven at gas mark 7 for 15 to 20 mins.


2. Cut the Turkish bread across the middle to and open out. Next spread the tops with oil oil or margarine and place in the bottom tray of the oven for the last 10 minutes of roasting.


3. When the bread is nice an brown on the edges and the veg has got those tasty crunchy bits on, pull the bread out and spread the stuff that makes this recipe worth putting on the internet, the olive tapenade, all over both sides of the bread. Lots of recipes include anchovies in tapenade, but they're not necessary. Here's my recipe:

     Vegan Olive Tapenade

• 1 cup black olives
• 1 teaspoon capers
• 1 cloves garlic
• 1 tablespoons olive oil
• 1 teaspoon lemon juice (or caper vinegar)
• 1/4 teaspoon black pepper, or to taste

1. Just pop all of this stuff in your food processor/blender and mince until you've got a coarse paste of olive-y goodness.
2. From here it's like any other sandwich. Layer the veg on top of one side of bread, followed by the spinach, then close the top over and enjoy the spoils.