More Recipes by Kelsey Russell-Murray

I have been working as a Registered Dietitian for 8 years now, the majority of which has been spent working as a clinical inpatient RD in a hospital. I specialize primarily in critical care and stroke nutrition. In 2020 I opened my virtual private practice, Gut Healthy Dietitian, where I specialize primarily in gut and digestive-health related diseases and conditions. I have an Honours Bachelor of Science in Nutrition as well as a Graduate Diploma of Integrated Dietetic Internship.

Autumn Classics

Popular Conditions & Diets

Hummus & Roasted Vegetable Panini

Name: Hummus & Roasted Vegetable Panini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: Sprouted Grain Bread; Roasted Garlic Hummus; Red Bell Pepper; Zucchini; Arugula; Extra-Virgin Olive Oil; Balsamic Glaze

Recipe by Kelsey Russell-Murray

Ingredients

Time

20m

Serves

This vegan roasted vegetable and hummus sandwich is full of flavourful plant-based ingredients and grilled to perfection. Choosing sprouted bread and slathering with a healthy quantity of hummus helps to boost the protein content of this plant-based sandwich. This healthy sandwich is full of anti-inflammatory Mediterranean ingredients making it a great option for those working on hormonal balancing or with heart disease. PSA: You don’t need a panini press to make a perfect panini at home. 3 Simple Steps for an at-home panini without a panini press: 1. Assemble your sandwich 2. Wrap your sandwich in aluminum foil 3. Grill your foil-wrapped sandwich over medium heat for about 3 minutes per side By wrapping the sandwich in foil, you are able to stuff more toppings into your sandwich and still flip with ease! You can use a ridged griddle or grill pan instead of a traditional frying pan to create the grill marks that you would get from a panini press, although this isn’t necessary - just aesthetic.

30-Minute Meal

Lunch

Vegan

Ingredients

4 slices

Sprouted Grain Bread

4 Tbsp

Roasted Garlic Hummus

1 large

Red Bell Pepper

sliced into quarters

1 med

Zucchini

sliced lengthwise

1 cup

Arugula

1-2 Tbsp

Extra-Virgin Olive Oil

3 Tbsp

Balsamic Glaze

Instructions

Pre-heat oven to high broil.

Place the sliced bell peppers, skin side up, on a baking sheet. Add sliced zucchini to the same baking sheet. Drizzle with olive oil, salt and pepper and place on the middle oven rack and broil for 10-15 minutes, until pepper skin is bubbled and brown. Zucchini should be tender and browning around the edges.

Remove vegetables from the oven and let cool enough to handle comfortably. To assemble sandwiches, slather both sides of the bread with hummus, top with a healthy quantity of roasted vegetables and drizzle with balsamic glaze. Top with other piece of bread.

To grill, wrap each sandwich individually with aluminum foil. Heat a large grill pan or frying pan to medium-high. Once hot, place foil-wrapped sandwiches in pan and grill for 3 minutes per side. Place a heavy object on top, such as a smaller pan, to press sandwiches down and make them easier to eat. Or simply press sandwiches down with a spatula while grilling.

Remove foil-wrapped sandwiches from heat with tongs and let cool for several minutes before unwrapping. Be careful not to burn yourself! Slice sandwiches in half and enjoy.

Substitutions: Substitute bread of your choice. Gluten-free, whole wheat, rye etc! Swap out suggested vegetables for roasted veggies of your preference. Asparagus, mushrooms and onion would be delicious! Feel free to substitute your favourite flavoured hummus! Add crumbled goat cheese or feta to add even more flavour to this sandwich if you aren’t vegan! If you are plant-based, add a nut-based cheese if you want

Explore More

HalalKosherVegetarianPlant-BasedPescatarianMediterraneanAnti-inflammatoryHormone HealthSandwich