Roasted Vegetable Sandwiches with Zesty White Bean Spread!
From A Dietitian's Perspective
From A Dietitian's Perspective
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Ingredients

  • 6 sandwich
  • 1 tsp ground cumin 1 tsp ground coriander 1 tsp kosher salt or sea salt ½ tsp. coarsely ground black pepper 2 large zucchini, cut diagonally into ½-inch-thick slices (1 ½ lb.) 2 medium red and/or yellow bell peppers, seeded, cored, and cut into eighths 3 small onions, cut into eighths 2 Tbs. olive oil Bean Spread 1 tsp olive oil 2 cloves garlic, minced (2 tsp.) 1 ½ cups cooked or 15-oz. can cannellini beans, rinsed and drained 1 Tbs. lemon or lime juice
  • 1. To make Roasted Vegetables
  • 2 baking sheets
  • 45 minutes
  • 2 minutes
  • 3/4 cup water
  • 10 minutes
  • 4 bread slices
  • 1 cup Roast
  • 2 or
  • 3 tomato slices
  • 1/2 cup arugula

Instructions

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