Roasted Vegetable Sandwich
Savor the perfect balance of smoky, caramelized flavors and fresh, vibrant ingredients with this Roasted Vegetable Sandwich recipe. Featuring oven-roasted red bell peppers, zucchini, eggplant, and portobello mushrooms seasoned with olive oil, oregano, and a touch of salt and pepper, this sandwich is a true celebration of wholesome vegetables. Served on golden, toasted sourdough slathered with creamy hummus, and layered with fresh baby spinach and crumbled feta cheese (optional for extra tang), each bite offers a medley of textures and tastes. It's an easy, vegetarian-friendly lunch or dinner option that’s as nutritious as it is delicious. Ready in just 40 minutes, this sandwich is perfect for busy weeknights or casual gatherings. Pair it with a side salad or soup for a complete, satisfying meal!
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Recipe Information
Ingredients
- 1 whole red bell pepper
- 1 whole zucchini
- 1 small eggplant
- 2 whole portobello mushrooms
- 3 tablespoons olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried oregano
- 4 slices sourdough bread slices
- 0.5 cup hummus
- 1 cup baby spinach
- 0.25 cup feta cheese (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.
Wash the red bell pepper, zucchini, eggplant, and portobello mushrooms. Slice the zucchini and eggplant into 1/4-inch thick rounds. Remove the stems from the mushrooms. Cut the red bell pepper into large, flat pieces by removing the stem, seeds, and ribs.
Place the chopped vegetables on the prepared baking sheet and drizzle with olive oil. Sprinkle with salt, black pepper, and dried oregano. Toss the vegetables to ensure they are evenly coated with the seasoning.
Spread the vegetables out in a single layer and roast them in the oven for 20-25 minutes, flipping them halfway through, until they are tender and slightly caramelized.
While the vegetables are roasting, lightly toast the sourdough bread slices in a toaster or on a skillet until golden brown.
Spread a generous layer of hummus on one side of each slice of bread.
Once the vegetables are done roasting, assemble the sandwich. Start by layering the roasted vegetables on two of the bread slices. Add a handful of baby spinach and sprinkle with feta cheese if using.
Top the sandwiches with the remaining slices of bread, hummus side down.
Slice the sandwiches in half and serve warm. Enjoy your Roasted Vegetable Sandwich!
Nutrition Facts
Calories |
1470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 103% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 13.3 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 5377 mg | 234% | |
| Total Carbohydrate | 145.5 g | 53% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 39.3 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 501 mg | 39% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3055 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
