Mediterranean Roasted Vegetable Hummus Pesto Sandwich (Vegan)
This Mediterranean Roasted Vegetable Hummus Pesto Sandwich stack is perfect for a summer’s day, it is loaded with fresh flavours, juicy vegetables and is naturally plant-based and packed with wholesome ingredients.
I love a good sandwich and this one is perfect for summer (or all year long) as it tastes like being on holiday. With pesto, hummus and roasted vegetables, this has tons of flavour but they all work so well together inside some toasted sourdough (I’ve used the Jason’s Olive and Basil loaf which is so good here, but their regular sourdough will also be amazing). You can prep this ahead of time, wrap it in parchment and take it to work or on a picnic and you will be so happy. It’s ready with just a few minutes of prep for maximum taste and enjoyment.
Why will I love this sandwich?
This is delicious:
- Vibrant, juicy and packed with flavour
- Full of textures
- Smooth, chunky, crunchy and delicious
- Golden brown toasted sourdough
- Creamy smooth hummus
- Zesty pesto with herbs
- Rich roasted vegetables
- Fresh salad leaves
- Full of Mediterranean flavours
- Naturally plant-based, egg-free and dairy-free
- Easily gluten-free and nut-free
- Gut-healthy and friendly
- Packed with plant diversity
- Full of brain-fuelling ingredients
- With protein from hummus
- High in fibre
- Ideal to make for lunch
- Great for picnics
- Increase the recipe to make more sandwiches
- You can prep the filling in advance
- Great with sourdough or your favourite bread or roll
- Delicious all year long
If you already love the sound of this sandwich then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card and see my favourite and recommended products in the “shop the recipe” section.
For the roasted veggies:
- Aubergine: these bake so well and turn juicy in the middle.
- Courgette: slice into thin strips.
- Olive oil: for richness and roasting. Or, use your preferred cooking oil.
- Chilli flakes: to add some flavour without being too hot.
- Salt and pepper: to season.
As for the sandwiches:
- Sourdough bread: I used the Olive and Basil Sourdough loaf with Jason’s which is so delicious and they only use natural, simple ingredients (which I love). They also have a delicious Seeded Protein Loaf and a White Sourdough (as well as wholemeal and multigrain) so have a look. Or, use your preferred bread, GF where needed.
- Vegan pesto: make your own or use shop bought and make sure it’s nut-free where needed (my sunflower seed pesto is nut-free).
- Jarred roasted peppers: these are so delicious and pack so much flavour.
- Olives: green or black, sliced into rounds.
- Salad leaves: your preferred salad.
- Basil: to add some extra flavour.
- Hummus: make your own hummus easily using one of these recipes or buy some. I love the Sabra brand when I buy hummus from the supermarket.
Is this gluten-free and nut-free?
This is easily gluten-free, as long as you use GF bread. To make it nut-free, make sure the pesto does not contain nuts.
How do I make this?
This is ready to go in a few steps:
- Slice the aubergine and courgette into strips: and brush with olive oil, chilli, salt and pepper.
- Roast the vegetables on a tray until tender and charring: flipping over halfway through baking.
- Toast the bread: until golden.
- Spread one half of the toast with pesto, and layer up the filling: finishing with the salad and basil.
- Spread the other half of the toast with hummus: and sandwich together.
- Slice and enjoy: or wrap and keep for later.
Want to add some protein?
I also love this with some thinly sliced smoked tofu in the sandwich (no need to cook it first). Or, you can roast slices of regular extra-firm tofu, too, with the vegetables until tender.
How long will it last?
These are best eaten on the same day, but they will keep for a few hours, wrapped well and ideally stored in the fridge.
What other recipes can I try?
For more lunchtime inspiration:
- Chickpea Tunacado Toasted Sandwich
- Homemade Instant Tofu Noodle Jars
- Pesto Vegetable Cheese Toasted Sandwich
- Chickpea Caesar Pasta Salad
- BBQ Shredded Tofu Hummus Sandwiches
Mediterranean Roasted Vegetable Hummus Pesto Sandwich (Vegan)
This Mediterranean Roasted Vegetable Hummus Pesto Sandwich stack is perfect for a summer’s day, it is loaded with fresh flavours, juicy vegetables and is naturally plant-based and packed with wholesome ingredients.
Ingredients
For the Roasted Vegetables:
- 1 large aubergine
- 1 courgette
- 4 tbsp olive oil
- ½ tsp chilli flakes
- Salt and pepper
For the Sandwiches:
- 4 slices sourdough
- 4 tbsp vegan pesto
- 80g jarred roasted red peppers, drained
- 40g olives, pitted and slices
- 2 handfuls salad leaves
- A few basil leaves
- 4 tbsp hummus
Instructions
- Start by roasted the vegetables. Preheat the oven to 180Fan/200ºC and line two large baking trays with parchment paper. Slice the aubergine into thin round slices and slice the courgette into thin strips.
- Place the vegetables on the tray and brush with half the olive oil, chilli, salt and pepper. Roast for 15 minutes and remove from the oven. Flip over the slices and brush with the remaining olive oil, chilli, salt and pepper and roast for a further 10-15 minutes, until softened and charring.
- Toast the sourdough until golden.
- Spread two halves with the pesto, and top with the roasted aubergine, courgette, red peppers, olives, salad and basil. Spread the other two halves with hummus and then sandwich on top of the sandwich filling.
- Slice in half and enjoy straight away or pack up in parchment paper and eat within 1-2 days. Keep in the fridge if not eating straight away.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Mediterranean Roasted Vegetable Hummus Pesto Sandwiches so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With olive basil love x
p.s. this sandwich was first made with Jason’s Sourdough who I love. This blog post is not sponsored and all opinions are my own.
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