Roasted Vegetable Sandwich

This Roasted Vegetable Sandwich is a delightful combination of seasoned, caramelized vegetables nestled between toasted bread, offering a hearty and flavorful vegetarian lunch option. Perfectly balanced with fresh herbs and a tangy spread, it promises to satisfy your midday cravings.

Ingredients

• 1 medium zucchini - sliced
• 1 red bell pepper - sliced
• 1 yellow bell pepper - sliced
• 1 red onion - sliced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt - to taste
• Black pepper - to taste
• 4 slices whole grain bread
• 4 tablespoons hummus
• Fresh basil leaves - for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine the sliced zucchini, red bell pepper, yellow bell pepper, and red onion.
3. Drizzle the olive oil over the vegetables and sprinkle with dried oregano, garlic powder, salt, and black pepper. Toss until the vegetables are well coated.
4. Spread the seasoned vegetables on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
5. While the vegetables are roasting, toast the whole grain bread until golden brown.
6. Once the vegetables are done, remove them from the oven and let them cool slightly.
7. Spread 2 tablespoons of hummus on each slice of toasted bread.
8. Layer the roasted vegetables on top of the hummus on two slices of bread, and garnish with fresh basil leaves. Top with the remaining slices of bread to form sandwiches.
9. Cut the sandwiches in half and serve warm.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in dietary fiber, promoting digestive health.
• Low in cholesterol and saturated fat, making it heart-healthy.

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