Roasted Veggie Hummus Sandwich
Vibrant in every way, this sandwich is a rainbow of color and flavor. Bring on picnics, enjoy alongside a bowl of soup for a hearty and healthy lunch. The hummus and goat cheese spread wrap around a host of vegetables roasted to perfection. This is a sandwich you won’t want to share!
Roasted Veggie Hummus Sandwich
Rated 5.0 stars by 1 users
Servings
6
Ingredients
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1 cup goat cheese
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3 tablespoons Gremolata olive oil
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½ cup fresh basil, chiffonade
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2 tablespoons Medium SELECT olive oil
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1 teaspoon sea salt
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1 teaspoon fresh ground black pepper
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2 sweet bell peppers
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1 red onion
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2 small zucchini
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1 medium cucumber
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2 large carrots
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6 leaves lettuce
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12 slices whole grain bread
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2 cups beet hummus
Directions
Preheat oven to 400°F and line a sheet pan with parchment paper. Stir together goat cheese, Gremolata olive oil, and basil and set aside.
Slice the bell peppers into wide strips, slice the red onion into ½ inch thick slices and trim ends of zucchini then slice zucchini in 1" thick slices, lengthwise. Lay zucchini, onion slices and pepper slices on the prepared sheet pan.
Drizzle veggies with 2 tbsp olive oil, sprinkle with half the sea salt and black pepper. Place vegetables into preheated oven and roast for 10 minutes. Flip veggies over and repeat with remaining olive oil, salt and pepper. Roast in oven for 10 minutes, or until caramelized and roasted. Remove from oven and cool to room temperature.
Peel carrots, then slice into ribbons with a wide-blade vegetable peeler and slice cucumbers into long ½ inch thick slices. Lightly toast bread and lay them on a clean cutting board.
To assemble, spread 6 slices of bread with hummus, then the goat cheese mixture onto the remaining slices. Layer the fresh and roasted veggies in any order you like, on the hummus spread and top with a leaf of lettuce. Top each sandwich with a bread slice spread with goat cheese. Serve immediately.
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