Ingredients

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• Grilled Veggie Sandwich:

  8 slices Ben’s^® White Bread, toasted

  1 zucchini, cut lengthwise into

  1/2-inch (2.5 cm) slices

  1 portobello mushroom, stemmed and gills removed

  1/2 small red onion, sliced in rounds

  1 tbsp (15 mL) olive oil

  1/4 tsp (1 mL) each salt and freshly ground pepper Roasted Red Pepper Hummus:

  2 cloves garlic

  1 can (19 oz/540 mL) chickpeas, drained and rinsed

  2 prepared roasted red peppers, drained, rinsed and patted dry

  1/4 cup (60 mL) extra-virgin olive oil

  1/4 cup (60 mL) lemon juice

  2 tbsp (30 mL) tahini

  1 tsp (5 mL) paprika

  1/2 tsp (2 mL) salt

  1/4 tsp (1 mL) freshly ground pepper

Directions

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Grilled Veggie Sandwich: Preheat grill to medium-high; grease grate well. Toss together zucchini, mushroom, onion and olive oil; sprinkle with salt and pepper. Grill, turning, for 5 to 8 minutes or until grill-marked and tender; cut into bite-size pieces.


Roasted Red Pepper Hummus: Add garlic to food processor, pulsing until minced; add chickpeas, red peppers, olive oil, lemon juice, tahini, paprika, salt and pepper; purée until smooth.

Spread 2 tbsp (30 mL) Roasted Red Pepper Hummus on each of 4 slices of bread, reserving remaining hummus for another use. Top with grilled vegetables. Top with remaining slices of bread.

Tip: Add Roasted Red Pepper Hummus to burgers, grilled cheese or breakfast sandwiches for extra flavour.

Made With

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