Spruce up your sandwich game with a medley of roasted veggies. For extra vegetables throughout the week, roast a whole sheet pan in Step 1, then add the cooked veggies to salads, sandwiches, and pasta dishes, or serve them as a side dish.

Ingredients 1 Servings

• ½ cup mixed sliced vegetables, such as bell pepper, eggplant, and summer squash (see Tip)

• 1 teaspoon olive oil

• 1 slice 100%-whole-wheat bread

• 2 tablespoons hummus

• ½ cup fresh spinach leaves

• 1 teaspoon unsalted raw sunflower seeds

• 2 fresh basil leaves, chopped

Preparation

Prep 15 m Ready In 35 m

1. Preheat oven to 350°F. Spread sliced vegetables on a small rimmed baking sheet and toss with olive oil. Roast until tender, about 25 minutes.

2. Lightly toast bread, if desired. Spread hummus on the bread. Layer spinach on top, then top with the roasted vegetables. Sprinkle with sunflower seeds and garnish with basil, if desired.

Tip: You can roast extra vegetables in Step 1; refrigerate, covered for up to 5 days. To reheat, microwave on High for 30 seconds.

Nutrition information

Serving size: 1 open-face sandwich

• Per serving: 270 calories; 15 g fat(2 g sat); 8 g fiber; 27 g carbohydrates; 11 g protein; 167 mcg folate; 0 mg cholesterol; 3 g sugars; 1 g added sugars; 3,932 IU vitamin A; 84 mg vitamin C; 121 mg calcium; 4 mg iron; 394 mg sodium; 655 mg potassium

• Nutrition Bonus: Vitamin C (140% daily value), Vitamin A (79% dv), Folate (42% dv), Iron (22% dv)

• Carbohydrate Servings: 2

Source: http://www.eatingwell.com/recipe/270575/roasted-veggies-hummus-sandwich/