When I bit into these, I knew I did something good!
I was looking through an old September 2008 issue of VT when I found this recipe for "Spanish Roasted Vegetable Sandwiches". I veganized it and simplified it a little and I have come to the conclusion that I need to make this sandwich for everyone! The original version called for goat cheese and fresh basil, but since fresh basil is a little expensive for my budget and goat cheese is out of the question, I swapped them for some roasted garlic hummus (which turned out to be a really good idea!). I really think you'll enjoy these!
They really don't take too much prep work or time to make either. The whole meal will be done in about 30 minutes. You can also throw in some zucchini, sliced lengthwise. I was going to, but I came home from the store only to find that I had accidently bought rotten zucchini...
Roasted Vegetable Sandwiches:
2 yellow squash, sliced lengthwise
1 medium eggplant, sliced lengthwise
1 medium red onion, sliced
8-10 large button mushrooms, sliced
1 large red pepper, sliced
3 Tb. sliced almonds
1/2 Tb. red wine vinegar
1 tsp. minced garlic
Roasted garlic hummus
Green leaf lettuce
4 multigrain rolls, split horizontally, toasted if you like (I used mini ciabiatta rolls, also a good idea!)
1. Preheat oven to 400F. Spread squash, eggplant, onion, and mushroom in single layer on a baking skeet and spray with cooking spray. Roast 15-20 minutes or until tender.
2. Once the veggies are out of the oven, place the roasted red pepper slices in a food processor with the almonds, vinegar, and minced garlic. Puree until smooth and season to taste with salt and pepper.
3. Spread bottom halves of rolls with about 1/2-1 Tb. of hummus (depends on the size of the rolls). Top with lettuces. Divide the roasted veggies over the lettuce. Spread roasted red pepper mixture on top halves of rolls, and press together to adhere. Enjoy!
About 400 calories per sandwich.
My mom was really impressed with these. We had some mother-daughter bonding over sandwiches that day. :)