Vegan Smørrebrød with Roasted Vegetables

Ingredients

• 8 slices Rye Bread
• 1 medium Eggplant
• 1 large Bell Pepper (Red or Yellow)
• 1 medium Red Onion
• 2 tbsp Olive Oil
• 1 tbsp Balsamic Vinegar
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1/2 cup Sunflower Seed Spread

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2Cut the eggplant, bell pepper, and red onion into bite-sized pieces.
3. 3Toss the vegetables with olive oil, balsamic vinegar, salt, and pepper on a baking sheet.
4. 4Roast for 30 minutes, or until the vegetables are tender and slightly caramelized.
5. 5Spread the sunflower seed spread evenly on the rye bread slices.
6. 6Top with the roasted vegetables and serve.

Substitutions

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