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Lunch
Mediterranean
4
10 minutes
20 minutes
460
1 red onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 zucchini, sliced
2 tablespoons Roasted Garlic Grapeseed Oil, divided
2 teaspoons Rancher Rub
1 (15.5 ounce) can no salt added cannellini beans, drained and rinsed
8 slices multigrain bread, toasted
Preheat oven to 450°F. Toss onion, bell pepper, and zucchini with 1 tablespoon Roasted Garlic Grapeseed Oil and Rancher Rub. Roast for 15 minutes, stirring after 10 minutes, or until vegetables are tender.
Puree the beans with the remaining 1 tablespoon Roasted Garlic Grapeseed Oil and the Mediterranean Dry Rub in a food processor until smooth. Spread in an even layer onto each slice of bread.
Divide the roasted vegetables among 4 slices of bread and top with the baby greens. Top each sandwich with one of the remaining pieces of bread.
Calories 460, Fat 8 grams, Saturated Fat 1 grams, Carbs 78 grams, Fiber 15 grams, Sugar 26 grams, Protein 20 grams, Cholesterol 0 milligrams, Sodium 380 milligrams
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