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Let's Eat

Vegetable sandwich with hummus

(Food Styling/Sheryl Julian And Catherine Smart; Wendy Maeda/Globe Staff)
By Lisa Zwirn
Globe Correspondent / October 20, 2010
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Serves 4

Grill or roast eggplant, zucchini, and bell peppers and tuck them into a sandwich with hummus and spinach. On the grill, eggplant and zucchini take 8 to 12 minutes, bell peppers 20 to 25 minutes. If roasting, cook all the vegetables for about 30 minutes. Choose a firm, crusty loaf, such as focaccia, ciabatta, sourdough, or hearty white boule, either round or square.

2 large eggplants (about 1 1/4 pounds), cut into 1/3-inch-thick slices
3 medium zucchini, sliced on a diagonal
3 red or yellow bell peppers, cored, seeded and quartered
Olive oil (for brushing)
Salt and black pepper, to taste
1 cup (8 ounces) hummus
Squeeze of lemon juice
Pinch of crushed red pepper
1 round or square (8 or 9 inch) crusty loaf
1 cup baby spinach leaves, stemmed
1. Prepare a charcoal or gas grill or set the oven at 400 degrees. Lightly brush the eggplant, zucchini, and bell peppers with oil. Sprinkle with salt. Grill the vegetables, turning them over a few times, until cooked and lightly charred, from 10 to 25 minutes. As they’re done, transfer the vegetables to a plate. Roast the vegetables for 30 minutes or until tender; leave the oven on.

2. In a medium bowl, stir the hummus, lemon juice, crushed pepper, salt, and black pepper.

3. Cut the bread in half horizontally. If the top half is rounded and thick, scoop out some of the bread from the inside. Brush the cut sides with oil. Grill the bread, cut sides down, for 2 to 3 minutes or until golden. Or toast the bread in the hot oven for 5 minutes or until golden.

4. Spread the bottom half of the bread with hummus. Top with eggplant, zucchini, peppers, and spinach. Close the sandwich. Use a long serrated knife to cut the sandwich into quarters.

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