YOUR SOLIN GENERATED RECIPE
Herb-Roasted Vegetable and Hummus Sandwich
Savor the vibrant flavors of herb-roasted vegetables paired with creamy hummus, nestled between hearty whole grain bread. This satisfying sandwich is elevated with roasted chickpeas for crunch and protein-packed eggs, creating a balanced meal that delights the senses with every bite.
INGREDIENTS
2 slices Whole Grain Bread
3 tbsp Hummus
1/2 cup Roasted Chickpeas
1 cup Herb-Roasted Mixed Vegetables
2 large Eggs
PREPARATION
Preheat your oven to 400°F (200°C) to roast the vegetables and chickpeas.
Toss chopped mixed vegetables (such as zucchini and bell peppers) with a drizzle of olive oil, your favorite dried herbs (like thyme, rosemary, or oregano), salt, and pepper. Spread them on a baking sheet.
Rinse and drain canned chickpeas, pat them dry, and toss with a bit of olive oil, smoked paprika, salt, and pepper. Spread them on a separate baking sheet.
Roast the vegetables and chickpeas in the oven for about 20-25 minutes, until the vegetables are tender and the chickpeas turn crispy.
While the vegetables and chickpeas roast, prepare the eggs. You can either fry or scramble the eggs to your liking in a non-stick pan.
Lightly toast the whole grain bread slices.
To assemble the sandwich, spread a generous layer of hummus on one slice of bread, add the roasted vegetables and chickpeas, then top with the cooked eggs. Finish by placing the second slice of bread on top.
Cut the sandwich in half and serve immediately.