Roast Vegetable Sandwich

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Earlier this week, I was on the verge of casting away an aubergine that had lost it's firm tactility.  I was dissuaded (coerced?) by my wife to save it, to roast it.

Tonight was the night.  On the way home I picked up an onion, a cheap pumpkin-half and some carrots.  I started the eggplant first:

Slice into 3 cm square cross-section strips.  Oil up a pan (lightly).  Dump eggplant strips in, rub lightly with oil.  Beware.  Aubergine absorbs everything!  Bung into oven.

After this, it was prep time on the onion, carrots, capsicum and pumpkin.  The pumpkin and carrot went in first (lightly coated in oil), followed by the onion, and later by the capsicum.  Freshly ground pepper to flavour the roasting.  Salt optional.

After a while, the nose knows.  Remove, let cool, and pile on bread.

The result is surprisingly yummo, given it's high healtiness coefficient!

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