Whether you’re looking for a back-to-school lunch idea for the kids, or even a work lunch idea for yourself, these roasted veggie sandwiches are sure to be a hit! They are full of flavour, easy to prepare, and are a great way to sneak in some extra veggies to your day.
To make them, you’ll need to pan-fry a zucchini, red pepper, and some cremini mushrooms. Then, you’ll top some sandwich bread with hummus and the veggies. That’s it! It’s a super decedent tasting sandwich and a great source of vegetables.
Roasted Veggie Sandwiches
Ingredients
- 1 zucchini, sliced
- 1 red pepper, sliced
- 1/2 cup cremini mushrooms, sliced
- 1 tbsp olive oil
- salt and pepper, to taste
- 1 tsp garlic powder
- 1/2 cup hummus
- 8 slices sandwich bread
Instructions
- In a skillet over medium heat, sauté the sliced zucchini, red pepper, and cremini mushrooms in the olive oil, salt, pepper, and garlic powder until soft.
- Spread an even layer of hummus over 4 pieces of sandwich bread and top with cooked vegetables.
- Top with the other slice of sandwich bread, cut in half, and serve.
This sandwich is definitely best when served the day it’s made. If you’re looking to make this recipe as a meal prep option, I recommend keeping the leftover vegetables in an air-tight container and making each sandwich in the morning to avoid a soggy sandwich!
I also really like serving these roasted veggie sandwiches toasted for dinner with some homemade fries. They are so savoury and the hummus gives them a bit of protein. But, whether you opt to have one for lunch or dinner, I don’t think you’ll be disappointed. They pack in a ton of flavour and are a great healthy option to keep you satisfied!