Summer Veggie Hummus Sandwich

By: Barb Biagioli

 At the peak of ripeness, all of the best summer veggies have now come to harvest – eggplant, tomato, zucchini, and lots and lots of greens. And they go great loaded into a sultry summer sandwich! This panini is packed full of fresh summer veg, with a lotta’ crunch and a little bit of creaminess from the layer of homemade (or store-bought) hummus.

Summer Veggie Hummus Sandwich Recipe

Prep Time: 5 minutes | Cook Time: 25 minutes | Total Time: 30 minutes | Servings: 4

INGREDIENTS

•  1 eggplant, sliced

• 1 onion, sliced

• 1 zucchini, sliced

• 1 tomato, sliced

• 1 cucumber, sliced

• 1 red onion, sliced

• 1 avocado

• Himalayan pink salt

• microgreens

• sourdough bread

INSTRUCTIONS

 1.     Preheat your oven to 400 °F. Place the eggplant, onion, and zucchini on a baking sheet and drizzle with a tiny bit of avocado oil. Lightly salt and roast for 20 minutes or until soft and slightly crispy.

 2.     Meanwhile, prepare your tomato, cucumber, and avocado and set aside for building your summer sammie.

 3.     Prepare your sandwich – layer 2 slices of sourdough bread with hummus. On one slice of bread, add your roasted eggplant, onion, zucchini, sliced tomato, cucumber, red onion, and avocado. Add your microgreens and a sprinkle of salt. Top with remaining bread slice. Enjoy!

 Note: I recommend preparing the roasted veggies in advance. Keep these in your fridge for turnkey sandwich making so you don’t have to wait for this step to make a breezy lunch or easy weeknight dinner.

---

More Recipes You Might Like