The perfect Sunday pick-me-up!
Ingredients:
1 red pepper, sliced
1 yellow pepper, sliced
1/2 red onion, sliced
10–12 cremini mushrooms, cut in halves
3 tablespoons extra -virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon sea salt
Pinch of black pepper
4 slices whole wheat, multigrain or sourdough bread
1/2 cup crumbled feta cheese
BermyFresh Hummus
Directions:
In a food processor or high-speed blender, add the chickpeas, garlic, tahini, olive oil, lemon, salt, paprika and pepper. Process until smooth, about 3 minutes. Set aside in a bowl.
Preheat your oven at 400 F. Place the vegetables on a baking sheet and drizzle with the olive oil, balsamic vinegar, salt and pepper. Roast in the oven for 12 minutes (alternatively, bake the vegetables and broil for the last minute) stirring halfway through.
Toast the bread and top with 2 tablespoons of hummus, 2 or 3 tablespoons of roasted vegetables and a sprinkle of feta. Enjoy!
