Friday, July 17, 2015

Grilled Veggie Sandwich

The summer has been hot and although I want to eat I don't necessarily want to cook in a hot and small kitchen, so I love finding simple, healthy and quick recipes that I can more throw together then follow instructions. This was can spend time with the family in a room that has an air conditioner.

Grilled Veggie Sandwich

Quick Hummus:
1 1/2 cup garbanzo beans
2 tablespoons olive oil
2 teaspoons tahini
Juice from 1/2 lemon
Salt to taste
Grilled Vegetables:
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
1 zucchini, sliced horizontally
1 red bell pepper, cut into strips
1 yellow onion, cut into 1-inch rounds
1 yellow squash, sliced horizontally
8 slices of bread, toasted

In a blender, add the garbanzo beans, olive oil, tahini, juice from 1/2 lemon and a pinch of salt. Pulse until smooth, adding a splash of water, if needed. Adjust the salt to taste. Set aside.
Heat a grill or grill pan over medium heat. Spray the grill or grill pan with cooking spray. In a small bowl. whisk together the olive oil, ground cumin, ground coriander and salt. Transfer the vegetables to the grill, cooking on each side for 1 to 2 minutes, taking in mind that the red bell pepper will take longer to cook than the other vegetables. Remove the vegetables and immediately brush them with the olive oil spice mixture.
To assemble the sandwiches, smear a tablespoon of hummus to each bread slice. Arrange a few zucchini slices, red bell pepper, onion and yellow squash to each half of bread; top with opposite slice of bread. Repeat the sandwich-making process with the remaining bread and vegetables.

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