Bocadillo de Vegetales

Bocadillo de Vegetales is a vibrant Spanish snack featuring crusty bread stuffed with a medley of fresh vegetables and flavorful spread. This delightful dish captures the essence of Mediterranean flavors, making it a perfect choice for a light meal or appetizer.

Ingredients

• Baguette - 1 (approximately 200g)
• Red bell pepper - 1 (150g)
• Zucchini - 1 small (100g)
• Eggplant - 1 small (150g)
• Fresh spinach - 50g
• Garlic - 2 cloves
• Olive oil - 2 tablespoons
• Balsamic vinegar - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Hummus - 4 tablespoons
• Fresh basil - a handful

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the baguette in half lengthwise and lightly toast it in the oven for about 5 minutes until crisp.
3. While the bread is toasting, chop the red bell pepper, zucchini, and eggplant into small cubes.
4. In a skillet over medium heat, add 2 tablespoons of olive oil and minced garlic. Sauté for 1 minute until fragrant.
5. Add the chopped vegetables to the skillet, season with salt and pepper, and sauté for about 10-12 minutes, until they are tender.
6. Remove from heat and stir in the fresh spinach until wilted. Drizzle with balsamic vinegar.
7. Spread 2 tablespoons of hummus on each half of the toasted baguette.
8. Top with the sautéed vegetable mixture and garnish with fresh basil leaves.
9. Close the sandwich and cut into smaller portions if desired. Serve immediately.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 50 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and antioxidants from the fresh vegetables.
• High in dietary fiber, promoting digestive health.

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