Name: Hummus and Roasted Vegetable Sandwich
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4
Ingredients: 8 slices of whole grain bread or 4 ciabatta rolls; 1 cup prepared hummus (classic or roasted red pepper); 1 medium zucchini, sliced into 1/4-inch rounds; 1 medium red bell pepper, seeded and sliced into 1/2-inch strips; 1 medium yellow bell pepper, seeded and sliced into 1/2-inch strips; 1 medium red onion, sliced into 1/4-inch rings; 1 small eggplant, sliced into 1/4-inch rounds; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1/2 teaspoon ground cumin; Salt and freshly ground black pepper to taste; 2 cups fresh baby spinach or arugula; 1/4 cup crumbled feta cheese (optional)

Instructions

Prepare the vegetables

Preheat oven to 425°F (220°C). In a large bowl, toss the sliced zucchini, bell peppers, red onion, and eggplant with olive oil, dried oregano, cumin, salt, and pepper until evenly coated.
Roast the vegetables

Spread the seasoned vegetables in a single layer on two baking sheets. Roast for 20-25 minutes, turning once halfway through, until vegetables are tender and slightly caramelized at the edges.
Toast the bread

If desired, lightly toast the bread slices or ciabatta rolls until just golden for extra crunch and structure. This helps prevent the sandwich from becoming soggy from the vegetables.
Assemble the sandwiches

Spread about 2 tablespoons of hummus on each bread slice or roll half. Layer the bottom slice with spinach or arugula, then arrange the roasted vegetables evenly on top. Sprinkle with feta cheese if using.
Complete the sandwiches

Top with the remaining bread slices, press gently, and cut in half diagonally if using sliced bread. For ciabatta rolls, simply close the sandwich. Serve immediately while vegetables are still warm, or wrap tightly for later.

Hummus and Roasted Vegetable Sandwich

Ingredients

Instructions

Nutritional Information