Meat Free Monday One day a week can make a world of difference

Courgette, Pepper and Aubergine Baguette

World Cancer Research Fund
  • Serves: 1
  • Preparation: 5
  • Cooking: 15
  • Ready: 20

Taste the rainbow with this flavour-packed veggie sarnie!


  • ½ brown baguette, fresh or part-baked, lightly toasted on the inside
  • ¼ courgette, cut into 1 cm thick discs
  • ¼ aubergine, cut into 1 cm thick discs
  • light cooking spray
  • 40 g peppers, sliced lengthways
  • ¼ red onion, finely sliced
  • 10 g plant-based spread


Cook the baguette, following the pack instructions. Allow to cool before slicing in half lengthways.

Place the courgette and aubergine onto a baking tray and lightly coat with spray oil. Cook under a medium grill for about 10 minutes, turning halfway through until soft and lightly browned.

While the courgette and aubergine cook, coat a frying pan with spray oil and warm over a medium heat. Add the pepper with a splash of water (to prevent sticking) and cook, stirring regularly. When the pepper starts to soften, after about 5 minutes, add the onion and cook for a further 5 minutes. Add more water as is necessary.

Lightly toast the cut sides of the baguette under the grill. While still warm, coat one side with a thin layer of plant-based spread. Add the cooked vegetables and enjoy warm!

Additonal notes

Recipe courtesy of the World Cancer Research Fund

Photography by Matilda Bourne, food photographer and stylist

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