Greek · Lunch
Roasted Vegetable and Dip Sandwich
A Greek-style sandwich featuring oven-roasted zucchini, eggplant, and bell pepper layered on toasted sourdough with whipped cannellini bean and garlic dip, crumbled feta, kalamata olives, and lemon-dressed arugula for a bright, savory vegetarian meal.
$4
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
463Calories
16.8gProtein
22.4gFat
52.1gCarbs
9.8gSugar
12.6gFiber
1054mgSodium
22mgChol
5.9gSat Fat
980mgPotassium
230mgCalcium
4.1mgIron
0.3mcgVitamin B12
55mgVitamin C
vegetarian
low-cholesterol
high-fiber
gluten-free-adaptable
mediterranean
hidden-gems
vegetarian
low-chol
Instructions
1
Prep
Slice zucchini, eggplant, and bell pepper into 1/2-inch pieces. Mince garlic. Mash cannellini beans with garlic, tahini, and lemon juice until mostly smooth.
2
Roast
Toss zucchini, eggplant, and bell pepper with olive oil, oregano, salt, and pepper. Roast at 425°F for 20–25 minutes, stirring once, until edges brown and eggplant is soft.
3
Blitz
Toss arugula with red wine vinegar and salt. Toast sourdough 2–3 minutes per side until golden.
4
Plate
Spread bean dip on toasted bread, layer roasted vegetables, scatter feta and olives on top, and finish with arugula. Serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g roasted mixed vegetables (zucchini, eggplant, red bell pepper)
- 2 tbsp2 tbsp olive oil
- 2 clove2 clove garlic
- 1/2 cup60g, about a third of a 15 oz can cannellini-bean
- 2 tbsp2 tbsp tahini
- 2 tsp2 tsp lemon juice
- 2 slice2 slice sourdough
- 1.4 oz40g feta
- 8-10 kalamata olives
- small handful arugula
- 2 tsp2 tsp red wine vinegar
- 1/2 tsp1/2 tsp dried oregano
- salt, to taste
- black pepper, to taste
