Mediterranean Open Faced Sandwich
Try this Mediterranean Open Faced Sandwich recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- salt and pepper to taste
- optional toppings:
- avocado
- lettuce
- onion
- balsamic vinegar
- tomato
- 1 bunch of asparagus
- 1 eggplant, cut lengthwise
- 1 zucchini, cut lengthwise
- 1 yellow squash cut lengthwise
- 1 red bell pepper cut lengthwise
- garlic hummus
- oil (i use sesame)
- whole wheat bread
- Carbohydrate 26.180744375 g
- Cholesterol 18.27 mg
- Fat 6.52139375 g
- Fiber 2.37028119236231 g
- Protein 8.7158925 g
- Saturated Fat 3.238440625 g
- Serving Size 1 1 Serving (158g)
- Sodium 271.593955729167 mg
- Sugar 23.8104631826377 g
- Trans Fat 0.5394990625 g
- Calories 196 calories
Roast or grill asparagus, eggplant, zucchini, squash and pepper. If you're roasting: Preheat oven to 400. Coat vegetables in oil, salt and pepper, and cook for about 40-45 minutes (asparagus will cook in about 25-30). If you're grilling: Coat vegetables in oil, salt and pepper. Grill vegetables over medium high heat, until soft and charred.While vegetables are cooling, toast or grill bread to desired crispness.Smear bread with garlic hummus.Top with eggplant, zucchini, squash, asparagus, red pepper, avocado and any other toppings.Finish by drizzling 1 tsp of balsamic vinegar over sandwich.
