Vegetable sandwich with hummus
Grill or roast eggplant, zucchini, and bell peppers and tuck them into a sandwich with hummus and spinach. On the grill, eggplant and zucchini take 8 to 12 minutes, bell peppers 20 to 25 minutes. If roasting, cook all the vegetables for about 30 minutes. Choose a firm, crusty loaf, such as focaccia, ciabatta, sourdough, or hearty white boule, either round or square.
|2||large eggplants (about 1 1/4 pounds), cut into 1/3-inch-thick slices|
|3||medium zucchini, sliced on a diagonal|
|3||red or yellow bell peppers, cored, seeded and quartered|
|Olive oil (for brushing)|
|Salt and black pepper, to taste|
|1||cup (8 ounces) hummus|
|Squeeze of lemon juice|
|Pinch of crushed red pepper|
|1||round or square (8 or 9 inch) crusty loaf|
|1||cup baby spinach leaves, stemmed|
2. In a medium bowl, stir the hummus, lemon juice, crushed pepper, salt, and black pepper.
3. Cut the bread in half horizontally. If the top half is rounded and thick, scoop out some of the bread from the inside. Brush the cut sides with oil. Grill the bread, cut sides down, for 2 to 3 minutes or until golden. Or toast the bread in the hot oven for 5 minutes or until golden.
4. Spread the bottom half of the bread with hummus. Top with eggplant, zucchini, peppers, and spinach. Close the sandwich. Use a long serrated knife to cut the sandwich into quarters.