Roasted vegetable sandwich with hummus and camembert

Roasted vegetable sandwich with hummus and camembert | ‹ Previous Recipe| Next Recipe ›

Roasted vegetable sandwich with hummus and camembert

Method

  1. Place all vegetables except tomatoes on a baking tray and season with salt and pepper.
  2. Sprinkle with garlic, honey, butter, rosemary and olive oil leaving 1 Tbsp olive oil for cooking tomatoes.
  3. Bake at 200 °C until vegetables are nicely caramelized and cooked.
  4. In a pan, season tomatoes with salt and black pepper and sauté in left over oil for about a minute. Mix with cooked vegetables.
  5. Spread hummus on two slices of bread. Place rocket on each slice.
  6. Top with roasted vegetables, cheese and close with remaining slices.
  7. Slice sandwich as desired.
  8. Alternatively this can be served as a canapé.

Ingredients

  • 4 slices Sasko Crushed Wheat & Bran
  • 1 cup butternut, finely cubed
  • ½ cup red and yellow peppers, diamond cut
  • 1 cup portabelini mushroom wedges
  • 5 baby corn, cut lengthways and then halved
  • 10 large rosa tomatoes, halved lengthways
  • 4 rosemary sprigs, chopped
  • 2 tsp chopped garlic
  • 1 camembert, sliced
  • 2 Tbsp honey
  • 1 Tbsp butter
  • 2 Tbsp olive oil
  • 1 tub hummus
  • 1 pack rocket
  • salt and pepper to taste