Recipes

Roasted Vegetable Buns with Spicy Spread

Course/Meal: 
Main Ingredient: 
Prep Time: 
20 minutes
Cooking Time: 
40 minutes
Makes: 
6 cups (1.5 L) vegetables and 1 cup (250 mL) spread or 6 servings

Cutting the vegetables into smaller pieces helps them roast evenly and gives them a great golden brown colour. Make the vegetables the night before for a new lunchtime brown bag sandwich.

Ingredients: 
  • 2 baby eggplants (about 1 lb/500g), chopped
  • 2 zucchini, cut in 1-inch (2.5 cm) chunks
  • 1 each red, yellow and green peppers, thickly sliced
  • 1 onion, chopped
  • 1 tbsp (15 mL) olive oil
  • 4 cloves garlic, minced
  • 2 tsp (10 mL) dried oregano leaves
  • 1 tsp (5 mL) dried basil leaves
  • 1/2 tsp (2 mL) fresh ground black pepper
  • 3 tbsp (50 mL) grated Parmesan cheese

Spicy Spread:

  • 1 cup (250 mL) canned white kidney beans (drained and rinsed)
  • 3 tbsp (45 mL) light mayonnaise
  • 3 tbsp (45 mL) plain 0% Greek yogurt
  • 1 small canned chipotle pepper in adobo sauce, minced
  • 1 tsp (5 mL) adobo sauce
  • 2 tbsp (25 mL) chopped Italian parsley
  • 6 small whole wheat buns (about 2 oz/60 g each)
Directions: 

1. In large bowl, combine eggplants, zucchini, red, yellow and green peppers and onion. Add oil, garlic, oregano, basil and pepper; toss to coat. Pour vegetables onto large parchment paper lined baking sheet and roast in 425 F (220 C) oven for about 40 minutes or until tender and golden. Scrape into large bowl and add Parmesan cheese and toss to combine.

2.Meanwhile, in bowl of food processor, puree beans, mayonnaise, yogurt, chipotle pepper, adobo sauce and parsley; divide among buns. Top with roasted vegetables and serve.

Makes 6 servings.

Chipotle Option: Chipotle peppers are smoked jalapeno peppers that are available canned in a tomato based sauce called adobo. If they are unavailable you can use 2 tsp (10 mL) chipotle Tabasco sauce or 1 tsp (5 mL) chipotle chili powder for the pepper and sauce.

Tip: Roast the vegetables up to 2 days ahead and keep them on hand in the refrigerator for sandwiches through the week
Nutrient Information per serving

Nutrition Facts per serving:

Calories: 
295
Fat: 
8 g
Saturated: 
2 g
Cholesterol: 
5 mg
Sodium: 
527 mg
Carbohydrates: 
48 g
Fibre: 
10 g
Protein: 
12 g