Roasted Veggie Sandwich with Cannellilni Bean Spread

This recipe makes 4 delicious sandwiches. I've used whole wheat bread this time. To go for a Mediterranean twist substitute whole wheat bread with pitas.

Roasted Veggies

• olive oil for greasing
• 1/2 lb fresh asparagus, hard part removed, cut in halves
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 2 small zucchini, cut lengthwise into 8 slices each
• 1/2 red onion, roughly chopped
• 1 tsp basil
• 1 tsp oregano
• 1 tsp paprika
• Kosher salt to taste

Bean Spread

• 1 tbsp oil
• 2 garlic cloves, minced
• 1 15 oz can cannellini beans, drained
• 1/4 cup parsley, finely chopped
• Black pepper to taste
• 1 tbsp fresh lemon juice

Garnish and Bread

• lettuce
• tomatoes
• whole wheat bread or pitas

1. Preheat oven to 375F and prepare cooking sheet covered with tin foil. Grease with olive oil. In a bowl combine asparagus, peppers, zucchini, and red onion. Add basil, oregano, paprika, and salt. Mix well. Spread veggies on cooking sheet. Sprinkle with olive oil and kosher salt. Roast until vegetables are tender, about 20-30 minutes. I like mine a little crunchy so I roast them about 20 minutes. Stir them a couple of times to ensure they are roasted evenly.

2. Heat olive oil in skillet. Saute garlic for 2 minutes. Add beans. Fry beans for 5 minutes constantly stirring. Mash roughly. Remove from heat. Add parsley, black pepper, and lemon juice. Mix well.

3. To assmeble sandwich, spread bean mixture over bread. Add roasted vegetables. Serve with fresh lettuce and tomatoes.