Bocadillo de Verduras Asadas

Bocadillo de Verduras Asadas is a vibrant Spanish vegetable sandwich featuring a medley of roasted vegetables layered on crusty bread, offering a burst of flavors and textures. Perfect for a light meal or snack, this dish celebrates the freshness of seasonal produce in a delicious, vegetarian format.

Ingredients

• Zucchini - 150 grams
• Red Bell Pepper - 100 grams
• Eggplant - 100 grams
• Red Onion - 50 grams
• Olive Oil - 2 tablespoons
• Garlic - 2 cloves
• Smoked Paprika - 1 teaspoon
• Salt - to taste
• Black Pepper - to taste
• Ciabatta Bread - 2 rolls
• Fresh Spinach - 50 grams
• Hummus - 4 tablespoons
• Cilantro - a handful (optional)

Steps

1. Preheat the oven to 200°C (400°F).
2. Wash and chop the zucchini, red bell pepper, eggplant, and red onion into bite-sized pieces.
3. In a large bowl, combine the chopped vegetables with olive oil, minced garlic, smoked paprika, salt, and black pepper. Toss until well coated.
4. Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 25-30 minutes, or until tender and slightly charred, stirring halfway through.
5. While the vegetables roast, cut the ciabatta rolls in half and toast them lightly in a skillet or toaster.
6. Once the vegetables are ready, remove them from the oven and let them cool slightly.
7. Spread 2 tablespoons of hummus on each toasted ciabatta roll.
8. Layer the roasted vegetables on top of the hummus, followed by a handful of fresh spinach.
9. Top with cilantro if desired, close the sandwich, and serve immediately.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in fiber, promoting digestive health.

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