What you will need:

• 2 x slices of wholegrain bread/sourdough of choice
• ¼ zucchini, sliced
• 2 x slices of low-fat cheese
• ¼ avocado
• Sliced red and yellow capsicum (desired amount)
• ¼ red onion, thinly sliced
• 1 tsp mixed herbs
• 1 tbsp beetroot hummus
• ¼ cup alfalfa sprouts
• Protein of choice: tinned tuna/salmon in spring water, thinly sliced chicken breast etc.

Method:

1. Preheat oven to 180C.
2. Slice the pumpkin and zucchini into 5mm thick slices. Quarter and deseed the red capsicum. Quarter and thinly slice the red onion. Place vegetables on a lined baking tray, drizzle with olive oil and mixed herbs and bake for 20 minutes or until vegetables are tender.
3. Meanwhile, slice the avocado as desired or mash with lemon juice and set aside.
4. Add cheese in between the two bread slices and spread one slice with beetroot hummus and toast the sandwich in a pan.
5. Open sandwich and arrange raw and roast vegetables on bread as desired. Add protein of choice and season with salt and pepper. Assemble sandwich.
6. Enjoy!