Who else loves a good sandwich? Even better, who likes a sandwich that is also healthy? If that's you, you've come to the right recipe! My husband and I LOVE these. That rosemary cream cheese melts on to the grilled veggies and creates the most amazing bite. This makes a perfect summer meal, especially for all you gardeners growing tons of zucchini and squash.
Grilled Veggie Hummus Sandwich
(serves 4)
1-2 tbs olive oil
1 zucchini, sliced lengthwise ~1/4 inch thick
1 yellow squash, sliced lengthwise ~1/4 inch thick
6-8oz bella mushrooms, sliced
1 small or 1/2 large red bell pepper, sliced
1/4 red onion, sliced
pinch of salt, black pepper, & oregano
hummus (to spread: recommend Sabra Roasted Pine Nut)
1 avacado, sliced
3-4 hoagie buns (try to get ones not pre-cut)
Rosemary Garlic Cream Cheese (dairy-free)
4oz plant-based cream cheese (recommend Simple Truth)
1 tsp dried rosemary
1/2 tsp garlic powder
1/4 tsp sea salt
1/8 tsp black pepper
**If you have leftovers, they make a great spread on crackers as an appetizer or snack.
Directions:
Start with making the cream cheese. In a small bowl, mix all the ingredients together with spatula until well-combined. Set in refrigerator until time to spread on hoagies.
Prep all your veggies. You can grill your mushrooms, onion & pepper in a grill vegetable basket with the zucchini and squash slices grilled on the grates. Preheat your grill to medium heat. Baste your veggies with olive oil and sprinkled with salt, pepper & oregano. Grill zucchini and squash about 6 minutes each side. Flip the veggie basket halfway too.
OR (if you don't have a grill)
In a grill skillet, spray it with olive oil and cook your zucchini and squash slices on the stove top skillet about 6 minutes each side on medium heat. I'd still baste both sides with olive oil and sprinkle salt, pepper and oregano on top.
I used a separate medium skillet for my mushrooms, pepper, and onions. Pour 1 tbs olive oil in the skillet on medium heat. Once warm, cook these veggies the last 7 minutes of grilling the zucchini and squash. I also sprinkled them with salt, pepper, & oregano while cooking in the skillet.
You can choose to toast your hoagies or not. I prefer toasted. I buy hoagies that are not pre-cut so that I can slice them open but not completely. This helps keep all your food tucked in your sandwich.
Then spread the rosemary garlic cream cheese on the top bun and hummus on the bottom bun. Place 1 zucchini strip and 1 squash strip on the bottom bun. Then fill the rest with the mushroom, pepper and onion mix. Add in the fresh sliced avacado at the end. Serve immediately!
Author: Stephanie Brown, dinnerpartyofthree
Comments