Roasted Veggie Sandwiches on Foccacia with Hummus
CATEGORIES
INGREDIENTS
- For the roasted vegetables:
- 1 large red bell pepper, quartered, seeded and cut into strips
- 1 small eggplant, halved, seeded and cut into 3-inch strips
- 1 tablespoon olive oil
- 1 clove garlic finely minced
- salt and pepper
- For the hummus:
- 6 ounces canned garbanzo beans (chick peas)
- 1 1/2 teaspoons tahini
- 1 1/2 teaspoons lemon juice
- 1/2 teaspoon finely minced garlic
- 2 teaspoons olive oil
- salt and pepper
- For the sandwiches:
- 4 small loaves focaccia, sliced in half
DIRECTIONS
- Preheat the oven to 400ยบ F.
- In a small bowl, mix the olive oil, garlic and salt and pepper together.
- Brush the red pepper and eggplant strips with the oil mixture on a baking sheet and place in a hot oven for approximately 10 to 15 minutes until
- tender. Remove from the oven and let cool.
- For the hummus:
- While the vegetables are roasting, drain and rinse the garbanzo beans.
- Puree the garbanzo beans in a blender or food processor with the tahini, lemon juice and garlic.
- With the machine running, add the olive oil slowly, until the hummus becomes thick and creamy.
- Add salt and pepper to taste.
- For the sandwiches:
- Place the bottom and top halves of the focaccia on your work surface. Divide the hummus among the sandwiches, spreading it on the top and bottom
- slices. Top with the roasted vegetables, dividing them evenly among the sandwiches. Place the top halves of the focaccia on top of the vegetables
- and serve.
- Slice in half on the diagonal and serve at room temperature