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Delicious Roasted Veggie and Hummus Sandwich topped with colorful vegetables.

Roasted Veggie and Hummus Sandwich

A healthy, quick, and easy sandwich featuring roasted vegetables and hummus, perfect for busy days and meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 sandwiches
Course: Lunch, Snack
Cuisine: American, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the roasted veggies
  • 2 cups Mixed vegetables (bell pepper, zucchini, red onion, mushrooms, eggplant) Use whatever vegetables you have on hand.
  • 2 tablespoons Olive oil For tossing the vegetables.
  • 1 pinch Salt To taste.
  • 1 pinch Black pepper To taste.
  • 1 teaspoon Optional seasonings (garlic powder, paprika, Italian seasoning) To enhance flavor if desired.
For the sandwich
  • 4 slices Bread (sourdough, ciabatta, whole wheat, pita, or wrap) Choose your preferred type of bread.
  • 1 cup Hummus (classic or your choice) Acts as the spread.
  • 1 cup Greens (arugula or spinach) For added crunch.
  • 1 medium Tomato, sliced Add if eating immediately.
  • 1/4 cup Pickles or pickled onions For tang.

Method
 

Roasting the Vegetables
  1. Preheat your oven to 425°F (220°C).
  2. Slice your vegetables into even thickness for even cooking.
  3. Toss vegetables on a sheet pan with olive oil, salt, and pepper.
  4. Make sure vegetables are spread out, not piled up.
  5. Roast for 20 to 30 minutes, flipping halfway through. Check at 18 minutes.
  6. Once tender with some darker spots, remove from oven and let cool.
Building the Sandwich
  1. Spread hummus on both sides of the bread.
  2. Add a layer of greens on one side.
  3. Pile on the roasted vegetables.
  4. Top with slices of tomato and pickles or onions.
  5. Close the sandwich and serve, or press like a panini if desired.

Notes

For meal prep, roast extra vegetables to use in salads or grain bowls throughout the week. Use greens as a barrier to prevent sogginess when packing for later.