Veggie Sandwich Recipe

Roasting the Vegetables

Preheat your oven to 400°F (200°C). Slice the portobello mushrooms, zucchini, and yellow squash into even pieces. In a bowl, mix balsamic vinegar, olive oil, salt, and black pepper. Toss the sliced vegetables in the mixture, ensuring they are evenly coated.

Bake the Vegetables

Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly caramelized.

Assemble the Sandwich

Toast the whole grain bread slices lightly. Spread a generous layer of hummus on one slice and pesto on the other. Once the vegetables are roasted, layer them onto the hummus-covered slice, add fresh basil leaves, and top with the pesto-covered slice.

Serve

Cut the sandwich in half and serve warm. Enjoy your veggie sandwich!