Soy-Free Vegan Mediterranean Sandwich
Dive into the vibrant flavors of the Mediterranean with this Soy-Free Vegan Mediterranean Sandwich, a wholesome and allergy-friendly spin on a classic recipe. Featuring gluten-free pita bread filled with roasted eggplant, zucchini, and red bell pepper seasoned with fragrant garlic powder and paprika, this sandwich offers a delightful blend of smoky and sweet notes. Fresh cucumber slices, juicy cherry tomatoes, briny Kalamata olives, and peppery arugula bring a crisp and refreshing contrast to the rich, creamy hummus spread. Finished with a drizzle of bright lemon juice, this sandwich is perfect for a quick vegan lunch or dinner that’s packed with nutritional goodness and bold Mediterranean flavors. Ready in just 35 minutes, this sandwich is not only soy-free but also gluten-free, making it an inclusive, crowd-pleasing choice for any meal!
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Recipe Information
Ingredients
- 2 pieces Gluten-free pita bread or flatbread
- 1 small Eggplant
- 1 small Zucchini
- 1 medium Red bell pepper
- 2 tablespoons Olive oil
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Sweet paprika
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 4 tablespoons Hummus (store-bought or homemade)
- 0.5 medium Cucumber
- 6 pieces Cherry tomatoes
- 6 pieces Kalamata olives (pitted)
- 1 cup Arugula
- 1 teaspoon Lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Wash the eggplant, zucchini, and red bell pepper. Slice the eggplant and zucchini into thin rounds and cut the bell pepper into strips.
Arrange the vegetables on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with garlic powder, sweet paprika, salt, and ground black pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 20 minutes, flipping halfway through, until they are tender and slightly caramelized.
While the vegetables are roasting, thinly slice the cucumber, halve the cherry tomatoes, and slice the Kalamata olives.
Once the vegetables are roasted, warm the gluten-free pita bread in the oven for 2-3 minutes or until soft.
Spread 2 tablespoons of hummus on the inside of each pita bread.
Fill each pita with an even mix of roasted vegetables, fresh cucumber slices, cherry tomato halves, Kalamata olives, and a handful of arugula.
Drizzle a small amount of lemon juice on top of the ingredients inside each sandwich to brighten the flavors.
Serve immediately and enjoy your Soy-Free Vegan Mediterranean Sandwich!
Nutrition Facts
Calories |
936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4047 mg | 176% | |
| Total Carbohydrate | 118.3 g | 43% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 35.2 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2084 mg | 44% | |
*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.
