Mediterranean Roasted Veggie Sandwiches with feta, creamy hummus sauce, and lemon herb potato wedges

Updated at: Thu, 17 Aug 2023 12:03:47 GMT

Step 1

Adjust oven racks to top and middle position, and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into 1/2 inch thick wedges. Halve bell pepper lengthwise; remove and discard stem and seeds. Trim and halve zucchini crosswise; cut each half lengthwise into 1/2 inch thick planks. Zest and quarter lemon (for 4 servings, zest one lemon and quarter both.) Peel and finely chop garlic

Step 2

Toss potatoes on a baking sheet with a large drizzle of oil, half the italian seasoning, salt, and pepper. Roast on top rack until browned and crispy, 20-25 minutes.

Step 3

meanwhile, place bell pepper halves cut sides up on one side of a second baking sheet; drizzle each half with oil and rub to evenly coat. Season with salt and pepper. Toss zucchini on empty side with a drizzle of oil, remaining italian seasoning, salt and pepper. Roast on middle rack until browned and tender, 18-20 minutes.

Step 4

While veggies roast, in a small bowl, combine hummus, sour cream, half the feta (save the rest for serving), and 1 TBSP olive oil (2 TBSP for 4 servings). Add a squeeze of lemon juice and season with salt and pepper to taste.

Step 5

Place garlic and 2 TBSP butter (4 TBSP for 4 servings) in a second small microwave-safe bowl. Microwave until sizzling and fragrant, 30 seconds. Halve ciabattas; brush cut sides with garlic butter and season with salt and pepper. When potatoes have 3-5 minutes left, carefully add ciabattas cut sides up to the same sheet and toast until golden. (For 4, place bread on a third sheet if necessary).

Step 6

Spread cut sides of toasted ciabattas with creamy hummus sauce; top with roasted bell pepper, as much zucchini as you'd like, and remaining feta. Halve on a diagonal. Toss potatoes with lemon zest to taste. Divide sandwiches between plates along with lemon herb potato wedges

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