Description
A smoky, nutrient-packed plant-based sandwich featuring charred zucchini, eggplant, and red pepper topped with bold chipotle hummus. The open-flame-toasted bread holds up beautifully to juicy avocado for a satisfying lunch or dinner.
Ingredients
Chipotles in adobo, 2, Freeze leftovers
Hummus, 8 oz, Use store-bought or homemade
Kosher salt, Pinch, To taste
Olive oil, 3 Tbsp, Divided
Zucchini, 1, 1/4-inch slices
Eggplant, 1/2, 1/4-inch slices
Red pepper, 1, 1-inch slices
Green onions, 2, Trimmed
Avocado, 1, Sliced (optional)
Bread rolls, 4, Use Telera or similar
Instructions
Preheat oven to 350°F and arrange 4 rolls on a baking sheet
Bake for 5-7 minutes until slightly firm
Let cool to room temperature before slicing in half
In a blender, pulse chipotles in adobo until finely minced
Add 8 oz hummus and pulse until fully combined
Taste and adjust salt if needed
Brush 1 Tbsp olive oil onto rolls and grill 30 seconds per side
Brush remaining 2 Tbsp olive oil onto zucchini, eggplant, red pepper, and green onions
Grill vegetables 2-3 minutes per side until charred
Assemble rolls by spreading chipotle hummus on bottom halves
Layer with grilled vegetables, green onions, and sliced avocado if using
Close sandwiches and serve immediately
Notes
Use Telera or similar sturdy rolls for best results
Optional avocado adds creaminess and healthy fats
Freeze leftover chipotles in adobo in an airtight container
- Prep Time: 15
- Cook Time: 20
- Category: Lunch
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 3g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 4g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg