This sandwich combines roasted, juicy veggies, crusty sourdough bread, a good helping of hummus and handfuls of Micro Arugula, the perfect, nutrient dense sandwich, all year round. Try mixing up the veggies with what’s in season!
Preheat oven to 375°F.
On a parchment lined baking sheet, lay out zucchini, onion and peppers, spray generously with cooking spray, season with salt and pepper and roast for 15-20 minutes until softened and golden.
Allow to cool slightly. Meanwhile, slather each slice of bread with hummus and pile high with Micro Arugula.
Season and layer with veggies and tomatoes.
|1/2||Green Zucchini, thinly sliced|
|3 Thin Slices of||Red Onion, peeled|
|1/2||Yellow Pepper, cut in half, seeds removed|
|1/2||Red Pepper, cut in half, seeds removed|
|Olive Oil Cooking Spray|
|3 Slices of||Tomato|
|2 Slices of||Sourdough Bread|
|1/4 Cup of||Hummus|
|GoodLeaf Micro Arugula|