Roasted Vegetable Sandwich
Ingredients
- 2 T olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 zucchini sliced thinly (lengthwise)
- 2 red bell peppers cut into large quarters
- 1 eggplant sliced thinly (lengthwise)
- 2 red onions sliced thinly
- ½ C hummus any variety (I choose roasted red pepper)
- 4 oz arugula
- 1 T butter melted
- 3 whole grain sub rolls grinder rolls
Instructions
- Preheat oven to 425.
- Brush eggplant, zucchini, red pepper and onions with olive oil and season with salt and pepper. Lay vegetables on 2 non stick baking sheets.
- Roast veggies in oven 30 minutes, rotating the baking sheets halfway through cook time.
- Meanwhile, split the rolls and brush the inside of each half with melted butter.
- Place buttered side up on baking sheet. When vegetables are cooked, remove from oven and set aside. Toast rolls in oven for 5 minutes.
- Layer roasted vegetables and arugula on the bottom of each roll. Spread hummus on the tops of each roll prior to topping each sandwich.