Ingredients:

  • 1/2 medium zucchini, sliced (100g)
  • 1/2 red bell pepper, quartered (75g)
  • 1/4 red onion, sliced (25g)
  • 1 tbsp olive oil (15 ml)
  • Salt and pepper to taste
  • 2 slices crusty bread
  • 2 tbsp hummus (30g)
  • 1/4 cup pitted Kalamata olives (40g)
  • 1/4 cup sun-dried tomatoes (35g)
  • Handful of spinach or rocket (30g)
  • 1 tbsp balsamic glaze (15 ml)

Instructions:

  1. Toss zucchini, bell pepper, and red onion with olive oil, salt, and pepper in a bowl.
  2. Grill the vegetables over medium heat until tender and slightly charred, flipping occasionally. Zucchini: 3-4 minutes per side. Bell Pepper: 5-7 minutes per side. Onion: 4-5 minutes per side.
  3. Spread hummus evenly on both slices of bread.
  4. On one slice of bread, layer spinach/rocket, grilled vegetables, olives, and sun-dried tomatoes.
  5. Drizzle balsamic glaze over the fillings. Top with the other slice of bread.
  6. Slice in half (if desired) and devour! This recipe is part of the 18 Vegan Sandwiches So Good collection.