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Prep Time:10 minsAdditional Time:25 minsTotal Time:35 minsServings:1Yield:1 open-face sandwichJump to Nutrition Facts
Prep Time:10 minsAdditional Time:25 minsTotal Time:35 minsServings:1Yield:1 open-face sandwich
Prep Time:10 mins
Prep Time:
10 mins
Additional Time:25 mins
Additional Time:
25 mins
Total Time:35 mins
Total Time:
35 mins
Servings:1
Servings:
1
Yield:1 open-face sandwich
Yield:
1 open-face sandwich
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1/2 cup mixed sliced vegetables, such as bell pepper, eggplant, and summer squash (see Tip)1teaspoonolive oil1slice100%-whole-wheat bread2tablespoonshummus½cupfresh spinach leaves1teaspoonunsalted raw sunflower seeds2fresh basil leaves, chopped
Cook Mode(Keep screen awake)
Ingredients
1/2 cup mixed sliced vegetables, such as bell pepper, eggplant, and summer squash (see Tip)
1teaspoonolive oil
1slice100%-whole-wheat bread
2tablespoonshummus
½cupfresh spinach leaves
1teaspoonunsalted raw sunflower seeds
2fresh basil leaves, chopped
DirectionsPreheat oven to 350 degrees F. Spread sliced vegetables on a small rimmed baking sheet and toss with olive oil. Roast until tender, about 25 minutes.Lightly toast bread, if desired. Spread hummus on the bread. Layer spinach on top, then top with the roasted vegetables. Sprinkle with sunflower seeds and garnish with basil, if desired.TipsTip: You can roast extra vegetables in Step 1; refrigerate, covered for up to 5 days. To reheat, microwave on High for 30 seconds.Originally appeared: Diabetic Living Magazine, Spring 2019
Directions
Preheat oven to 350 degrees F. Spread sliced vegetables on a small rimmed baking sheet and toss with olive oil. Roast until tender, about 25 minutes.Lightly toast bread, if desired. Spread hummus on the bread. Layer spinach on top, then top with the roasted vegetables. Sprinkle with sunflower seeds and garnish with basil, if desired.TipsTip: You can roast extra vegetables in Step 1; refrigerate, covered for up to 5 days. To reheat, microwave on High for 30 seconds.
Preheat oven to 350 degrees F. Spread sliced vegetables on a small rimmed baking sheet and toss with olive oil. Roast until tender, about 25 minutes.
Lightly toast bread, if desired. Spread hummus on the bread. Layer spinach on top, then top with the roasted vegetables. Sprinkle with sunflower seeds and garnish with basil, if desired.
Tips
Tip: You can roast extra vegetables in Step 1; refrigerate, covered for up to 5 days. To reheat, microwave on High for 30 seconds.
Originally appeared: Diabetic Living Magazine, Spring 2019
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Nutrition Facts(per serving)270Calories15gFat27gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
