Roasted Veggie & Hummus Sandwich
Nutrition per serving
Protein per 100 kcal: 2.9g · Energy from macros: 12% protein / 50% carbs / 38% fat
Ingredients
- 1 courgette, sliced into rounds
- 1 red bell pepper, cut into strips
- 1 small aubergine, sliced into rounds
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- 2 sprigs fresh thyme and 1 sprig fresh rosemary
- 4 slices seeded wholemeal bread
- 200g hummus
- 1/2 tsp smoked paprika
- 4 lettuce leaves
- 1/2 lemon, juiced
- Salt and black pepper, to taste
Instructions
Heat the oven to 200°C (400°F). Toss the courgette, red pepper, aubergine and red onion with the olive oil, thyme, rosemary, salt and pepper on a baking tray lined with baking paper.
Spread the vegetables in a single layer and roast for 18-20 minutes until golden and tender at the edges.
While the vegetables roast, toast the bread until crisp and golden.
Spread a thick layer of hummus over two slices of toast and sprinkle with the smoked paprika and a squeeze of lemon juice.
Pile the hot roasted vegetables over the hummus and top with the lettuce leaves.
Place the remaining toast on top, press gently, cut each sandwich in half and serve warm.
This roasted veggie and hummus sandwich is a filling, colourful lunch ready in about 35 minutes — sweet red peppers, golden courgette, soft aubergine and red onion roasted until their edges turn golden, piled over creamy hummus on crisp toasted seeded bread. Around 480 calories and 14g of protein per serving, with plenty of fibre from the vegetables, chickpeas and wholemeal bread. Find more healthy ideas at https://nutricounter.net/tools/nutrition.
