Ingredients with Measurements:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 eggplant, sliced
- 1 red onion, sliced
- 1/4 cup olive oil
- Salt and pepper to taste
- 4 bocadillo rolls
- 1/2 cup hummus
- 4 slices of provolone cheese
- 1/4 cup fresh basil leaves
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a large bowl, toss the sliced bell peppers, zucchini, eggplant, and red onion with olive oil, salt, and pepper.
4. Spread the vegetables in a single layer on the prepared baking sheet.
5. Roast the vegetables in the preheated oven for 25-30 minutes or until tender and lightly browned.
6. While the vegetables are roasting, slice the bocadillo rolls in half and spread hummus on the bottom half of each roll.
7. Once the vegetables are done, remove them from the oven and divide them evenly among the four rolls.
8. Top each roll with a slice of provolone cheese and a few fresh basil leaves.
9. Place the top half of the roll on each sandwich.
10. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 22g
Carbohydrates: 44g
Protein: 14g
Fiber: 8g
Sugar: 10g
Sodium: 630mg
Substitutions for ingredients:
- Any type of cheese can be used instead of provolone.
- Any type of bread can be used instead of bocadillo rolls.
- Any type of roasted vegetables can be used.
Variations:
- Add sliced avocado to the sandwich.
- Use pesto instead of hummus.
- Add sliced tomatoes to the sandwich.
Tips and tricks:
- Make sure to slice the vegetables evenly to ensure even roasting.
- Use a mandoline slicer to make slicing the vegetables easier.
- Toast the bocadillo rolls before assembling the sandwich for added texture.
Storage instructions:
The roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the roasted vegetables in the oven at 350°F for 10-15 minutes or until warmed through.
Presentation ideas:
Serve the sandwich on a wooden cutting board with a side of fresh fruit or a small salad.
Garnishes:
Garnish the sandwich with a sprinkle of fresh herbs such as parsley or cilantro.
Pairings:
This sandwich pairs well with a crisp white wine or a cold beer.
Suggested side dishes:
Serve the sandwich with a side of sweet potato fries or a small salad.
Troubleshooting advice:
If the vegetables are not roasting evenly, rotate the baking sheet halfway through cooking.
Food safety advice:
Make sure to wash all vegetables thoroughly before slicing and roasting.
Food history:
Bocadillo is a Spanish word for a sandwich made with a long, narrow loaf of bread.
Flavor profiles:
This sandwich has a savory and slightly sweet flavor from the roasted vegetables and a creamy texture from the hummus and cheese.
Serving suggestions:
Serve this sandwich as a quick and easy lunch or dinner option.
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Region: Spanish