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Balsamic Roasted Veggies & Hummus Sandwich

This sandwich is the best way to use up tired vegetables. The balsamic marinade gives so many flavours to the vegetables. This sandwich is plant-based, with hummus that truly complements the flavours of it all.
Prep Time 5 mins
Cook Time 20 mins
Course Main Course
Servings 2 sandwiches


For the marinade

  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp garlic finely chopped
  • salt and pepper to taste

The vegetables

  • ¼ cup eggplant sliced in ribbons
  • ¼ cup zucchini sliced in ribbons
  • ¼ cup bell pepper sliced in ribbons
  • 2 tbsp red onion cut in strips
  • 4 mushrooms sliced
  • ¼ cup arugla
  • 2 tbsp hummus
  • 2 rolls of ciabatta bread


  • Preheat the oven to 425°F. Line a baking sheet.
  • In a large bowl, mix the ingredients for the marinade.
  • Add the vegetables to the marinade and mix well to coat the vegetables evenly. Put the vegetables on the baking sheet. Add extra black pepper, to taste.
  • Roast the vegetables for 15 to 20 minutes at 425°F. Flip halfway. Then, broil for 2 to 5 minutes, until the vegetables are a little bit charred.
  • Toast the ciabatta bread. Coat with hummus on both sides of the bread. Put a slice of provolone cheese on one of the sides of the bread. Add the grilled vegetables and top with arugula. 
Keyword plant-based, roasted veggies, sandwich, vegan