Name: Roasted Vegetable and Hummus Tartine
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4
Ingredients: 4 thick slices of rustic sourdough bread (about 1-inch thick); 1 cup homemade or store-bought hummus; 1 medium zucchini, sliced into 1/4-inch rounds; 1 medium yellow bell pepper, seeded and sliced into strips; 1 medium red bell pepper, seeded and sliced into strips; 1 small eggplant, sliced into 1/4-inch rounds; 1 small red onion, sliced into 1/4-inch rings; 3 tablespoons extra virgin olive oil, plus extra for drizzling; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon smoked paprika; Salt and freshly ground black pepper, to taste; 2 tablespoons fresh lemon juice; 1/4 cup fresh herbs (mix of parsley, basil, and mint), roughly chopped

Instructions

Prepare the vegetables

Preheat the oven to 425°F (220°C). In a large bowl, combine the zucchini, bell peppers, eggplant, and red onion. Add the olive oil, minced garlic, dried oregano, smoked paprika, salt, and pepper. Toss until all vegetables are evenly coated with the oil and seasonings.
Roast the vegetables

Spread the seasoned vegetables in a single layer on one or two baking sheets, ensuring they aren't overcrowded. Roast in the preheated oven for 20-25 minutes, turning halfway through, until the vegetables are tender and have begun to caramelize at the edges.
Toast the bread

During the last 5 minutes of roasting, place the bread slices directly on the oven rack or on a separate baking sheet. Toast until the edges are golden and the surface is crisp but the interior remains slightly soft.
Assemble the tartines

Remove the bread from the oven and allow it to cool slightly. Spread a generous layer of hummus (about 1/4 cup) on each slice of toast, going all the way to the edges.
Add the roasted vegetables

When the vegetables are done, toss them with the fresh lemon juice. Arrange the roasted vegetables on top of the hummus-covered toast, distributing them evenly among the four slices.
Garnish and serve

Sprinkle the fresh herbs over the tartines. Drizzle with a little extra olive oil, and add a final seasoning of salt and pepper if desired. Serve immediately while still warm.

Roasted Vegetable and Hummus Tartine

Ingredients

Instructions

Nutritional Information