4 slices eggplant
4 red capsicum, roasted and peeled
8 leaves baby bok choy
2 large mushroom flats
4 mango cheeks, thin slices
2 large tomatoes
Rocket leaves to suit
Kimchee Pickled Vegetables to suit
2 slices of seeded bread
Lightly oil and grill the eggplant until cooked through. Grill the red pepper.
Brush the mango with Frenchmaid Sweet Thai Chilli Sauce. Lightly oil, season and roast the mushrooms until cooked through. Cut tomato into wedges, season with salt and pepper, drizzle with olive oil and slow roast until semi dried.
Spread a generous layer of Frenchmaid Vegan Mayonnaise over sliced bread. Stack and layer cooled roasted vegetables.
Finish with Frenchmaid Vegan Mayonnaise, rocket leaves and top with bread slice if preferred.