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Roasted Veggies & Hummus Sandwich
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.”
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
1Preheat oven to 350°F. Spread sliced vegetables on a small rimmed baking sheet and toss with olive oil. Roast until tender, about 25 minutes.
2Lightly 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.