Grilled Vegetable Hummus Sandwich
Serves: 4 • Total Time: 20 minutes • FODMAP rating: low
Use your oven’s broiler as a quick indoor grill to create a simple-yet-fancy vegetables sandwich in a flash. Use whatever vegetables and sandwich condiments you like.
Ingredients
1 yellow squash
1 zucchini
1 bell pepper
1 small bunch asparagus or broccoli florets
cumin, chili powder, salt and pepper to taste
1 tub of hummus or about 1½ cups
mustard
4 sandwich buns or sliced bread of choice
Instructions
Cut zucchini and squash into very thin strips, less than ¼ inch thick. Cut bell peppers into strips, trim asparagus and cut into 3-inch pieces.
Turn on the broil setting of the oven.
Lay vegetables on a baking sheet (or two) lined with parchment paper. Try not to let the vegetables overlap. Sprinkle it with cumin, chili powder, salt and pepper.
Let vegetables cook for 10 to 15 minutes, switching pans halfway through if needed.
Meanwhile, toast bread, then spread with hummus and mustard. When vegetables are just tender, assemble sandwiches.
*Don’t forget to preload on vegetables before you eat!
*Gluten-free: Use gluten-free bread, corn tortillas or enjoy roasted vegetables with hummus by itself.
*FODMAP Swaps: Keep hummus serving portions to under 1 tablespoon and increase as tolerated or swap out for mustard; avoid using more than ⅓ cup of red bell peppers or choose another color bell pepper; if using asparagus, keep servings to under 1 spear or swap out with more broccoli florets or eggplant or leafy greens
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