Description
A delicious and hearty roasted vegetable sandwich packed with flavor from seasonal veggies and a tasty spread.
Ingredients
Scale
- 2 medium zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 1 cup cherry tomatoes, halved
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 4 slices of whole grain bread
- 1/2 cup hummus or your favorite spread
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- On a large baking sheet, combine zucchini, red bell pepper, yellow bell pepper, red onion, and cherry tomatoes.
- Drizzle with olive oil, and season with salt, pepper, oregano, and garlic powder. Toss to coat the vegetables evenly.
- Spread the vegetables out in a single layer. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
- While the vegetables are roasting, toast the bread slices until golden brown.
- Once the vegetables are done, let them cool slightly.
- Spread hummus on each slice of toasted bread.
- Layer the roasted vegetables on two slices of bread, top with fresh basil leaves if desired, and cover with the remaining slices of bread.
- Cut the sandwiches in half and serve warm.
Notes
- Feel free to customize the sandwich with your favorite vegetables.
- Add cheese or avocado for extra creaminess.
Nutrition
- Calories: 350
- Sugar: 6
- Sodium: 300
- Fat: 15
- Carbohydrates: 44
- Fiber: 8
- Protein: 10
- Cholesterol: 0
Keywords: roasted vegetable sandwich, vegetarian sandwich, healthy lunch ideas, oven roasted sandwiches, seasonal vegetable recipes