Roasted Veggies & Hummus Sandwich

Spruce up your sandwich game with a medley of roasted veggies. For extra vegetables throughout the week, roast a whole sheet pan in Step 1, then add the cooked veggies to salads, sandwiches, and pasta dishes, or serve them as a side dish.   Makes 1

Ingredients
1/2 cup mixed sliced vegetables, such as bell pepper, eggplant, and summer squash (see Tip)
1 teaspoon olive oil
1 slice 100%-whole-wheat bread
2 tablespoons hummus
½ cup fresh spinach leaves
1 teaspoon unsalted raw sunflower seeds
2 fresh basil leaves, chopped

1.  Preheat oven to 160°FF. Spread sliced vegetables on a small rimmed baking sheet and toss with olive oil. Roast until tender, about 25 minutes.*

2.  Lightly toast bread, if desired. Spread hummus on the bread. Layer spinach on top, then top with the roasted vegetables. Sprinkle with sunflower seeds, garnish with basil if desired.

Tips
* You can roast extra vegetables in Step 1; refrigerate, covered for up to 5 days.
To reheat, microwave on High for 30 seconds.