Summer Vegetable Sandwiches


1 medium zucchini, sliced into half moons
1 medium yellow squash, sliced into half moons
1 package (8 oz) cremini mushrooms, quartered
1 ½ c halved cherry tomatoes
1 red onion, sliced
2 Tbsp sherry vinegar
1 Tbsp Dijon mustard
1 tsp honey
1 tsp dried Italian herb seasoning
2 Tbsp extra-virgin olive oil
¾ c hummus
4 whole-grain sandwich rolls
4 sandwich-size slices provolone cheese
Salt and Pepper, to taste


  1. Preheat oven to 375 degrees F. Line two large sheet pans with parchment paper.
  2. Arrange vegetables in a single layer on the pans.
  3. In a small bowl, whisk vinegar, mustard, honey, Italian seasoning, salt, and pepper, and drizzle in the oil. Whisk to emulsify.
  4. Drizzle evenly onto vegetables and toss to coat.
  5. Bake until tender, about 25 min.
  6. Spread insides of buns with hummus. Layer vegetables on top, finish with cheese, and top with remaining bun halves.
  7. Enjoy immediately, or chill until ready to eat, within one day.