Ingredients:

  • 2 medium (300g) zucchinis, sliced into 1/4 inch rounds
  • 1 large (200g) red bell pepper, sliced into strips
  • 1 medium (110g) red onion, thinly sliced
  • 2 tbsp (30ml) olive oil
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper
  • 2 cups (500g) hummus
  • 1 cup (240ml) basil pesto
  • 4 oz (115g) feta cheese, crumbled
  • 1 cup (50g) baby arugula
  • 1 large (150g) heirloom tomato, sliced
  • 1 medium (100g) English cucumber, thinly sliced
  • 4 ciabatta rolls (450g)
  • 2 tbsp (30ml) unsalted butter, softened

Instructions:

  1. Heat 2 tbsp olive oil in a large cast iron skillet or grill pan over medium high heat until the oil shimmers. Note: If the oil smokes, turn it down slightly.
  2. Add the sliced zucchini, bell peppers, and red onions to the skillet. Sauté for 5-7 minutes, tossing occasionally, until the vegetables exhibit charred edges.
  3. Remove the vegetables from the heat and set them aside on a plate.
  4. Split the ciabatta rolls and spread 2 tbsp softened butter on the cut sides. Broil or toast until the edges are golden brown and crisp.
  5. Immediately spread 1/2 cup hummus on the bottom half of each roll and 1/4 cup basil pesto on the top half.
  6. Layer the charred zucchini and peppers over the hummus, then sprinkle with 4 oz crumbled feta cheese.
  7. Add slices of English cucumber and heirloom tomato, then pile 1 cup baby arugula on top.
  8. Press the pesto slathered top bun firmly onto the fillings until the sandwich feels locked in place.