Roasted Vegetable Sandwiches with Zesty White Bean

Name: Roasted Vegetable Sandwiches with Zesty White Bean Spread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp. ground cumin; 1 tsp. ground coriander; 1 tsp. kosher salt or sea salt; 1/2 tsp. coarsely ground black pepper; 2 large zucchini, cut diagonally into 1/2-inch-thick slices (1 1/2 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; 1 tsp. olive oil; 2 cloves garlic, minced (2 tsp.); 1 1/2 cups cooked or 15-oz. can cannellini beans, rinsed and drained; 1 Tbs. lemon or lime juice

Servings: persons

1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. kosher salt or sea salt
1/2 tsp. coarsely ground black pepper
2 large zucchini, cut diagonally into 1/2-inch-thick slices (1 1/2 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
1 tsp. olive oil
2 cloves garlic, minced (2 tsp.)
1 1/2 cups cooked or 15-oz. can cannellini beans, rinsed and drained
1 Tbs. lemon or lime juice

1
To make Roasted Vegetables: Preheat oven to 375F.
2
Stir together cumin, coriander, salt, and pepper in small bowl.
3
Set aside.
4
Toss together zucchini, bell peppers, onions, and oil in large bowl.
5
Add cumin mixture, and toss to coat.
6
Divide vegetables between 2 baking sheets, and roast 30 to 45 minutes, or until tender and golden brown, turning vegetables once or twice and rotating baking sheets from top to bottom.
7
Cool.
8
To make Bean Spread: Heat oil in small skillet over medium heat.
9
Add garlic, and cook 30 seconds to 2 minutes, or until translucent and fragrant.
10
Add beans, and coarsely mash.
11
Stir in 3/4 cup water, and cook 10 minutes, or until mixture is consistency of refried beans, stirring occasionally.
12
Stir in lemon juice, and cool.
13
To assemble Sandwiches: Spread 2 Tbs.
14
Bean Spread on each bread slice.
15
Top 4 bread slices with 1 cup Roasted Vegetables, 2 or 3 tomato slices, and 1/2 cup arugula.
16
Place remaining 4 bread slices on top.
17
Cut in half to serve.

621

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tsp. ground cumin, 1 tsp. ground coriander, 1 tsp. kosher salt or sea salt, 1/2 tsp. coarsely ground black pepper, and more.

Yes, Roasted Vegetable Sandwiches with Zesty White Bean Spread falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Vegetable Sandwiches with Zesty White Bean Spread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions