If you are a veggie lover like me, then there is no doubt in my mind that this looks mighty tasty to you! I am about to share with you a simple recipe for a simple sandwich. But, please do not let the word “simple” fool you. This sandwich is, by no means, lacking in taste. The simplicity of toasted bread combined with roasted vegetables and a zesty bean spread result in BIG flavor!
Roasted Vegetable Sandwich with White Bean Spread
*Adapted from a recipe in the April/May 2013 Vegetarian Times magazine.
Servings: Makes 4 sandwiches
Ingredients
olive oil cooking spray
1 small zucchini, sliced on a diagonal
1/2 eggplant, sliced on a diagonal
1/2 small yellow onion, cut into half moons
1 bell pepper, sliced into strips (I used red and orange)
fine sea salt
black pepper
garlic powder
onion powder
cumin
coriander
2 cloves garlic, minced
1 15 oz can white cannelini beans, drained and rinsed
1/2 tsp lemon juice
1 tsp extra virgin olive oil
fresh spinach
tomato slices
8 pieces whole wheat bread
Directions
1. Preheat oven to 375 degrees F. Spray 2 foil-lined baking sheets with olive oil spray.
2. Line baking sheets with zucchini, eggplant, onion, and peppers. Spray with olive oil cooking spray and sprinkle with salt, pepper, garlic powder, onion powder, cumin, and coriander. Roast the vegetables for approximately 25 to 30 minutes, or until golden brown and slightly crispy. Flip the vegetables halfway through the roasting process.
3. While the vegetables are roasting, combine the minced garlic, beans, lemon juice, and EVOO in a food processor and pulse until blended well.
4. Toast the slices of bread.
5. Compile the sandwiches in the following order: 1 slice of toasted bread, bean spread, roasted vegetables, 1 tomato slice, spinach leaves, and 1 slice of toasted bread.
Colorful, right?
Oh, and be sure that you cut your sandwich on a diagonal and serve it with a dill pickle spear…or 2! 😉
I love toasted bread and I thoroughly enjoy roasted veggies (which I am sure you already know!), but the star of this sandwich was definitely the bean spread. I literally could have just eaten it by the spoonfuls. And I may or may not have snuck a few spoonfuls while prepping the sandwiches ;).
And in case you have been wondering…this is the same bean spread that I featured in a previous WIAW post back in June where I ate this for breakfast:
…a delicious sweet and savory combo of whole wheat toast, the white bean spread, smashed avocado, sea salt, and blackberry jam. This was phenomenal! If you don’t make these Roasted Vegetable Sandwiches, you at least MUST make the bean spread! It is awesome on pretty much any sandwich creation, makes the perfect vegetable dip, and is just down right delicious by the spoonful. Go make it! 😉
