Roasted Peri Peri Veggie Sandwiches

Ingredients:

1 medium eggplant, sliced
1 zucchini, diced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, large dice
1 tablespoon oil
2 tablespoons peri peri sauce
bread
arugula
avocado

Salt the eggplant, and squeeze out liquid. Brush with oil and cut into small pieces.  Combine with remaining vegetables and oil. Bake at 425 until vegetables are charred, then stir in the sauce. Roast an additional 10 minutes.

Assemble the veggies into a sandwich with the arugula and avocado.