I have never felt so grateful to have access to fresh produce! Keeping my body nourished is so important, especially during times like this!
Between the stress of the virus, and being pregnant, eating foods that make me feel really good, clear, and not weighed down has been such a priority for me ,so this sandwich has been a go-to on the daily!
When it comes to how many roasted veggies I can fit between two slices of bread...the limit does not exist!
This sandwich is loaded, but simple, with one batch of roasted veggies, a couple of fresh veggie toppings, and the best oil free hummus spread you could ask for.
- 2 portobello mushrooms
- 1 red bell pepper (sliced)
- 1 zucchini (sliced)
- 1/2 onion (sliced)
- 1 eggplant (sliced)
- 2 tsp avocado oil
- salt and black pepper
- garlic powder
- lettuce to taste ( I recommend romaine, butter lettuce, spinach or arugula)
- 1 tomato (sliced)
- 1 avocado (sliced or smashed)
- 2 slices bread (I recommend sprouted Ezekiel bread)
Makes 2 sandwiches
Preheat oven to 400 degrees F + prepare baking pan using parchment paper.
Prep, wash, + slice vegetables.
In a large bowl, combine bell pepper, zucchini, onion, and eggplant. Lightly coat with avocado oil.
Mix in garlic powder, salt, and black pepper.
Spread vegetables evenly on baking pan.
Bake for 30-35 minutes until vegetables are browned and tender.
Start assembling the sandwich with two slices of bread, hummus spread on one side and sliced or smashed avocado on the other. Start to layer sandwich with lettuce, tomato, roasted vegetables and sprouts if desired.