MEDITERRANEAN ROASTED VEGETABLE SANDWICH

Ingredients

• 2 baby eggplant or 1 Japanese eggplant
• 1 small zucchini
• 1 small yellow summer squash
• 1 Portobello mushroom cap, cut into wedges
• 1 small red onion, cut into wedges
• 1/2 small red pepper, cut into 1/2-inch strips
• 1/2 small yellow pepper, cut into 1/2-inch strips
• 1/4 cup infused oil (such as basil oil)
• 1 teaspoon fresh basil, chopped
• 1 teaspoon fresh thyme leaves, chopped
• 4 BAYS^® English Muffins, split and toasted
• 1 cup hummus
• 1/4 cup pine nuts, toasted
• basil or thyme for garnish
• 1/2 cup seeded and finely chopped Roma tomato
• Infused oil

Instructions

• Trim ends of eggplant, zucchini and summer squash; sliced diagonally into 1/4-inch slices. Combine with mushroom, onion and peppers in bottom of broiler pan or 15-inch x 10-inch baking sheet. In a Pyrex measuring cup, combine 1/4 cup oil and chopped fresh herbs. Heat in microwave on high 1 to 2 minutes. Drizzle over vegetables, tossing lightly to coat evenly. Roast in preheated 500° F oven 15 to 20 minutes, turning vegetables over twice to roast evenly. Remove from oven; cool to room temperature.
  
  
• Spread each toasted muffin half with 2 tablespoons hummus. Arrange overlapping vegetable slices and strips over wedges of mushroom to give a peaked effect. Sprinkle with pine nuts and garnish with a sprig of basil or thyme. Arrange 2 muffin halves on each plate. Sprinkle plate with chopped tomato and drizzle with oil.