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.
For the marinade
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp garlic finely chopped
- salt and pepper to taste
- 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.