Recipe Image

Roasted Veggies & Hummus Sandwich

  • 10 m
  • 35 m
Katie Shields, M.S., RDN
“Spruce up your sandwich game with a medley of roasted veggies. For extra vegetables throughout the week, roast a whole sheet pan in Step 1, then add the cooked veggies to salads, sandwiches, and pasta dishes, or serve them as a side dish.”

Ingredients

    • ½ cup mixed sliced vegetables, such as bell pepper, eggplant, and summer squash (see Tip)
    • 1 teaspoon olive oil
    • 1 slice 100%-whole-wheat bread
    • 2 tablespoons hummus
    • ½ cup fresh spinach leaves
    • 1 teaspoon unsalted raw sunflower seeds
    • 2 fresh basil leaves, chopped

Directions

  • 1 Preheat oven to 350°F. Spread sliced vegetables on a small rimmed baking sheet and toss with olive oil. Roast until tender, about 25 minutes.
  • 2 Lightly toast bread, if desired. Spread hummus on the bread. Layer spinach on top, then top with the roasted vegetables. Sprinkle with sunflower seeds and garnish with basil, if desired.
  • Tip: You can roast extra vegetables in Step 1; refrigerate, covered for up to 5 days. To reheat, microwave on High for 30 seconds.
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