Roasted Vegetable Sandwiches with Zesty White Bean Spread Recipe | Vegetarian Times Skip to main content

Roasted Vegetable Sandwiches with Zesty White Bean Spread

To show how easy it is to adapt Mark Bittman’s concepts and recipes, we used his blueprint for a VB6 sandwich (bread + a smear + vegetables) to create this one. The cumin and coriander used to season the vegetables are common spices in a number of global cuisines, so you can take the improvisation even further and add a dollop of salsa for Mexican flair, a spoonful of chutney for an Indian twist, a dab of harissa for Moroccan flavor, etc.

Ingredients: 

Ingredient Set Name: 

Roasted Vegetables

Ingredients: 

Ingredient Line: 
1 tsp. ground cumin
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1 tsp. ground coriander
Ingredient Line: 
1 tsp. kosher salt or sea salt
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½ tsp. coarsely ground black pepper
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2 large zucchini, cut diagonally into ½-inch-thick slices (1 ½ lb.)
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2 medium red and/or yellow bell peppers, seeded, cored, and cut into eighths
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3 small onions, cut into eighths
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2 Tbs. olive oil

Ingredient Set Name: 

Bean Spread

Ingredients: 

Ingredient Line: 
1 tsp. olive oil
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2 cloves garlic, minced (2 tsp.)
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1 ½ cups cooked or 15-oz. can cannellini beans, rinsed and drained
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1 Tbs. lemon or lime juice

Instructions: 

1. To make Roasted Vegetables: Preheat oven to 375°F. Stir together cumin, coriander, salt, and pepper in small bowl. Set aside.

2. Toss together zucchini, bell peppers, onions, and oil in large bowl. Add cumin mixture, and toss to coat.

3. 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. Cool.

4. To make Bean Spread: Heat oil in small skillet over medium heat. Add garlic, and cook 30 seconds to 2 minutes, or until translucent and fragrant. Add beans, and coarsely mash. Stir in 3/4 cup water, and cook 10 minutes, or until mixture is consistency of refried beans, stirring occasionally. Stir in lemon juice, and cool.

5. To assemble Sandwiches: Spread 2 Tbs. Bean Spread on each bread slice. Top 4 bread slices with 1 cup Roasted Vegetables, 2 or 3 tomato slices, and 1/2 cup arugula. Place remaining 4 bread slices on top. Cut in half to serve.

Nutrition Information: 

Calories: 
378
Protein: 
15 g
Total Fat: 
10 g
Saturated Fat: 
1 g
Carbohydrates: 
65 g
Cholesterol: 
0 mg
Sodium: 
830 mg
Fiber: 
20 g
Sugar: 
13 g
Yield: 
Serves 4

Comments on this Recipe

Made this last night with an addition of roasted eggplant and switched out garbanzo for white beans. Will make again with other variations on veggies, beans, and bread. Very versatile!

I made these for dinner tonight for our group of omnivores. They were a huge hit. Thanks for the recipe!

This was really good and filling. I really like the bean dip; I did add a little more garlic than what it called for.

I made these last night. We loved the abundance of vegetables! The spread was simple and delicious. Put it on everything!

Where is all the sodium coming from? There shouldn't be that much, especially rinsing the beans. This sounds great, but the sodium content is way too high.

I made this today for mine and hubby's lunch! It was really delicious and my Omni hubby loved it!

Veg sandwich

Mmmmm my kinda sándwich. Looks delicious!

This is excellent, but note that if you want to have the bean dip with raw veggies on a sandwich in place of hummus or something, you really need to add salt. I made the dip without the roasted vegetables, and it was totally bland - I noticed that the salt and pepper were in the vegetables in this recipe, so I added them to the dip and it was great!

This was sooooooo good! I used premade hummus instead b/c the bean dip was essentially a white bean hummus. Still fantastic!

I LOVE veggie foods! This one is going to my recipe box :)

I made just the roasted vegetables, using cauliflower, yellow peppers, onions, etc. When cool, I tossed them with some cooked brown rice and some black beans. Divided and froze in portions which I took out for burrito fillings for lunch (added spinach leaves and tomatoes and spread burrito with fat-free refried beans first). The vegetables roasted this way have such a good flavor that they make everything they are mixed with, delicious!