ingredients

4 slices sourdough bread

1 zucchini, sliced thin

1 large bell pepper, sliced thin

1 red onion, sliced thin

2-3 Tablespoons Pompeian Gourmet Selection Extra Virgin Olive Oil

4 tbsp hummus

2 Tablespoons mayonnaise

1 avocado, sliced thin

2-3 slices of cheese

Fresh basil, optional

preparation

  1. Heat your grill or preheat the oven to roast setting (400).
  2. Slice the veggies and add to a large bowl. Toss in Pompeian Gourmet Selection Extra Virgin Olive Oil and season to your liking.
  3. Add the veggies to the grill, cooking a few minutes on both sides, until tender.
  4. Lightly oil your slices of bread on one side and place on the grill (alternatively you can place them in a toaster or on a pan on the stove top). Let them toast until golden.
  5. Add some mayonnaise and hummus to the slices. Then add on the grilled veggies and fresh basil, spinach, or anything else you’d like.
  6. Place a slice or two of cheese on top and close the sandwiches.
  7. Place back on the grill, for a minute or so on each side until the cheese has melted to your liking. Enjoy!

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