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By anotherveganfoodblog
Roasted Vegetable Sandwich with Rosemary Garlic White Bean Spread on Focaccia
8 steps
Prep:20minCook:24min
These roasted vegetable sandwiches are a go-to for an easy weeknight meal or picnic. This recipe is a hearty meal with protein and flavor from the rosemary garlic white bean spread slathered over chewy focaccia and topped with simple earthy roasted vegetables. Add some crunch and antioxidants with arugula or any greens you have on hand.
Updated at: Thu, 17 Aug 2023 07:39:39 GMT
Nutrition balance score
Great
Glycemic Index
23
Low
Glycemic Load
6
Low
Nutrition per serving
Calories243.1 kcal (12%)
Total Fat13.1 g (19%)
Carbs24.9 g (10%)
Sugars3.2 g (4%)
Protein7.4 g (15%)
Sodium922.8 mg (46%)
Fiber5.8 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 Tbspolive oil
2red bell peppers
thick slices
1zucchini
halved and sliced
15 ozcan artichoke hearts
halved
3 handfulsarugula
baby spinach leaves, or any greens you have on hand
1 loaffocaccia bread
cut into six equal pieces
salt
to taste
pepper
to taste
Rosemary Garlic White Bean Spread
Instructions
Step 1
Preheat oven to 425°F
Step 2
Brush each slice of red pepper and zucchini with olive oil and salt and pepper to taste
Step 3
Lay on a baking sheet lined with parchment paper and bake for 24 minutes flipping vegetables halfway through until browned
Step 4
Make the white bean spread by adding all the ingredients into a food processor and process until smooth
Step 5
If you want to thin the mixture add warm water 1 Tbsp at a time using the food processor until desired texture is achieved
Step 6
Cut focaccia pieces in half horizontally so you have a top and bottom pieces for your sandwiches
Step 7
Spread the white bean spread over the inside of all your pieces of focaccia
Step 8
Divide roasted vegetables between each sandwich, top with greens, drizzle with olive oil, and salt and pepper to taste
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