Roasted Vegetable Sandwich

Roasted vegetable sandwiches are more than just a meal; they are a celebration of flavor and texture. Whether you are an experienced cook or someone just starting in the kitchen, making this delicious dish invites creativity and personalization. Feel free to sub out these veggies for veggies of your choice and even swap out the hummus for pesto.

Makes 3 sandwiches | Prep 10 mins | Cook 45 mins

Ingredients

• 1 large red bell peppers

• 1 eggplant

• 1 zucchini

• 1 tbsp olive oil

• 1 tsp onion powder

• 1 tsp garlic powder

• 2 cups arugula

• 3 baguettes

• 1/2 cup of roasted red pepper hummus or any hummus of your choice

• Vegan cheese slices

Instructions:

1. Preheat your oven to 185°C (365°F).

2. Begin by cutting the red bell pepper into slices that are 1/2 inch thick.

3. Trim the ends off the zucchini and eggplant, then cut them into slices that are 1/4 inch thick.

4. Place the red pepper, eggplant, and zucchini on a lined baking dish.

5. Toss the vegetables with olive oil, garlic powder, onion powder, and salt.

6. Roast the vegetables for 45 minutes, taking them out of the oven to stir at the halfway point.

7. Assemble your sandwich by adding a generous amount of hummus, argula, vegan cheese and your roasted veggies.

Note:

• Feel free to play with the veggie combination. I've also made this sandwich with roasted red onions and portobello mushrooms.

• Substitute the hummus with pesto, or if you like, use both.

• For the spices, this also works well with oregano, thyme and even taco seasoning.