Balsamic-Marinated Veggie Sandwiches

Unlike some vegetarian options, these sandwiches’ chewy, tasty ingredients make sure nothing feels like it’s missing.

Prep/chill time: 50 minutes
Cook time: 30 minutes
Servings: 4

Ingredients: 

• 1 yellow squash, thinly sliced

• 1 zucchini, thinly sliced

• 1 medium eggplant, thinly sliced (skin on)

• ¼ cup olive oil

• 2 Tbsp balsamic vinegar

• 2 Tbsp tamari or coconut aminos

• 4-6 Tbsp garlic hummus or vegan parmesan spread

• gluten-free bread

• salt + pepper, to taste

Directions:

Combine squash, zucchini, eggplant, olive oil, balsamic, and tamari in a large bowl and let sit for 45 minutes.

Preheat oven to 350F and use a slotted spoon to transfer marinated veggies to a sheet pan. Cook for 20-30 minutes, stirring occasionally, until browned and tender.

Toast bread, spread hummus/parmesan spread across both pieces, and fill with roasted veggies.

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Make it camp-friendly:

Prepare the veggies at home ahead of time, then assemble sandwiches at your campsite.