Roasted Vegetable and Hummus Sandwich with Lemon and Spinach

Why You’ll Love This Recipe

• Big flavor with simple ingredients: smoky-sweet roasted veggies, creamy hummus, bright lemon.
• Hearty and satisfying without being fussy (and easy to keep vegetarian).
• Great texture contrast: crisp toasted bread, tender vegetables, fresh greens.
• Meal-prep friendly: roast the vegetables ahead for fast weekday sandwiches.

Grocery List

• Produce: 1 small eggplant, 1 medium zucchini, 1 large red bell pepper, fresh spinach, 1 medium tomato, 1 lemon
• Dairy: feta cheese (optional)
• Pantry: whole-grain bread, hummus, olive oil, kosher salt, black pepper, smoked paprika (optional)

Full Ingredients

Roasted Vegetables

• 1 small eggplant (about 10 oz / 285 g), sliced into 1/2-inch rounds
• 1 medium zucchini (about 8 oz / 225 g), sliced into 1/2-inch rounds
• 1 large red bell pepper, stemmed/seeded and cut into 1-inch strips
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper
• 1/2 tsp smoked paprika (optional, adds a gentle smoky note)

Sandwich Assembly

• 4 slices whole-grain bread (about 1/2-inch thick slices work best)
• 1/2 cup hummus (store-bought or homemade)
• 2 packed cups fresh spinach
• 1 medium tomato, thinly sliced (about 1/4-inch)
• 1/4 tsp kosher salt (for the tomato, optional but recommended)
• 1 tbsp fresh lemon juice (from 1/2 lemon)
• 1/4 cup crumbled feta cheese (optional)
• 2 tsp olive oil, for brushing the outside of the bread (optional, for extra crispness)

Step-by-Step Instructions

Step 1: Preheat the oven and prep a pan

Arrange a rack in the center of the oven and preheat to 425°F (220°C). Line a rimmed sheet pan with parchment paper (or lightly oil the pan) to help prevent sticking and make cleanup easier.

Step 2: Slice the vegetables evenly

Slice the eggplant and zucchini into 1/2-inch rounds so they cook at the same pace. Cut the red bell pepper into 1-inch-wide strips. Keeping the sizes consistent is the easiest way to get tender vegetables with nicely browned edges.

Step 3: Season and roast until browned and tender

Add the eggplant, zucchini, and bell pepper to the prepared sheet pan. Drizzle with 2 tbsp olive oil, then sprinkle with 1/2 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika (if using). Toss and spread into a single layer.

Roast for 20 minutes total, flipping the vegetables after 10 minutes. They’re ready when the eggplant is soft and the edges are browned, the zucchini has golden spots, and the peppers look slightly blistered.

Step 4: Get your sandwich components ready

While the vegetables roast, slice the tomato thinly. If you like, sprinkle the tomato slices with 1/4 tsp kosher salt to make them taste more “tomato-y” and juicy.

Measure 1 tbsp fresh lemon juice (from about 1/2 lemon). Rinse and dry the spinach well if needed.

Step 5: Build the sandwiches for the best texture

Lay out 4 slices whole-grain bread. Spread 2 tbsp hummus on each slice (using the full 1/2 cup total). This creates a creamy layer and also helps “glue” everything together.

On two slices, layer in this order: spinach, tomato slices, then the warm roasted eggplant, zucchini, and peppers. Drizzle 1 tbsp lemon juice over the vegetables (or squeeze directly from the lemon half). Sprinkle with 1/4 cup crumbled feta if using.

Top with the remaining bread slices, hummus-side down, so both sides have a creamy layer.

Step 6: Toast until crisp outside and warm inside

For extra crispness, brush the outside of each sandwich with a little olive oil (use up to 2 tsp total). Heat a skillet or griddle over medium heat.

Toast the sandwiches for 3–4 minutes per side, pressing gently with a spatula, until the bread is deeply golden and the fillings are warmed through. If your bread is browning too quickly before the center is warm, reduce the heat to medium-low and toast 1–2 minutes longer.

Step 7: Rest briefly, slice, and serve

Let the sandwiches rest for 2 minutes before slicing (this helps the layers settle and makes them less likely to slip). Cut in halves and serve warm.

Pro Tips

• Don’t crowd the pan: Spread vegetables in a single layer so they roast and brown instead of steaming. Use two pans if needed.
• Go for thicker hummus: A thicker hummus stays put and creates a better barrier so the bread doesn’t get soggy.
• Control moisture: Tomato can be watery; thin slices and a small pinch of salt help, and placing spinach next to the hummus can protect the bread.
• Lower heat if needed: Whole-grain bread can brown fast. If the skillet is too hot, the outside burns before the inside warms.
• Extra lemon at the table: Serve with additional lemon wedges for anyone who wants more brightness.

Variations

• Spicy: Add 1/4 tsp crushed red pepper to the roasting vegetables, or spread a thin layer of harissa on the bread along with the hummus.
• More protein: Add 1/2 cup drained canned chickpeas (patted dry) to the sheet pan for the last 10 minutes of roasting, then tuck them into the sandwich.
• Different greens: Swap spinach for arugula (peppery) or baby kale (sturdy and holds up well to heat).

Storage & Make-Ahead

For the best texture, assemble and toast right before eating. You can roast the vegetables up to 4 days ahead: cool completely, then store in an airtight container in the refrigerator. Rewarm the vegetables in a 350°F (175°C) oven for 8–10 minutes or in a skillet for 3–5 minutes before building the sandwich.

Assembled (untoasted) sandwiches can be wrapped and refrigerated for up to 24 hours, but the bread may soften due to the tomato and hummus. If making ahead, consider packing tomato separately and adding it just before toasting.

Nutrition (per serving)

Approximate per 1 sandwich (with feta, using 4 medium slices whole-grain bread): Calories: 540; Protein: 18 g; Fat: 20 g; Carbohydrates: 75 g; Fiber: 16 g; Sugars: 12 g; Sodium: 980 mg.