Open Sandwich With Houmous And Roasted Vegetables

Open Sandwich With Houmous & Roasted Vegetables

Name: Open Sandwich With Houmous & Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Seeded Rye Bread; houmous; courgette; red pepper; yellow pepper; red onion; garlic; salt; pepper; oregano; paprika; pine nuts; basil; olive oil

A vegan open sandwich idea to tickle your tastebuds and get you excited about lunch

40 MinutesServes 4

Print

This vegan Open Sandwich with Houmous and Roasted Vegetables makes enough roasted veg for four slices, or just one slice with plenty of leftovers.

If you’re looking for some simple but delicious vegan sandwich options, or something that’s a little bit lighter than your usual lunchtime meal, give this vegan open sandwich a go.

Including Baker Street Seeded Rye Bread, which is Vegetarian Society Vegan approved, rich in flavour & light in texture, it is a source of fibre and is packed with hearty linseeds, sunflower seeds, barley and oats. We think the best way to serve it is to lightly toast it before adding all your toppings on. Enjoy!

Top Tip

You can mix up your vegetable options for this recipe if you like, and even try it out with our Baker Street Rye & Wheat Bread instead.

Ingredients

4 slices Baker Street Seeded Rye Bread
1 tbsp of houmous
1 courgette, diced or sliced in half
½ red pepper, diced
½ yellow pepper, diced
1 small red onion, diced
2 cloves of garlic, unpeeled, smashed
1 tbsp extra virgin olive oil
Sea salt and black pepper
½ tsp dried oregano
¼ tsp paprika
Handful pine nuts
Fresh basil leaves
Extra olive oil for drizzling

Steps

Preheat the oven to 170ºC
Place the chopped courgette, peppers and onions onto a large baking tray with the garlic and drizzle over the olive oil.
Season well with salt and pepper and sprinkle over the oregano and paprika. Roast in the oven for about 20 minutes, turning halfway through cooking
Remove the skin from one (or both) of the roasted garlic cloves and crush it with a fork to make a paste, then stir this back in with the cooked vegetables. Scatter over the pine nuts and return to the oven for another 5 minutes
Meanwhile toast the seeded rye bread and spread generously with the houmous.
Pile on some roasted vegetables and scatter over a few basil leaves.
Drizzle with a little extra olive oil before serving