Recipe Name:	Hummus and Roasted Vegetable Sandwich	Submitted by:	Briana Murphy
Source:	Weight Watchers	Last Modified:	1/26/2010
Ethnicity:	American	Approximate Cost:	$13.64
Base:	Vegetable	Comments:
Course:	Entree	6 weight watchers points
Difficulty:	Easy
Preparation Time:	30-60 Minutes
Number of Servings:	6

Ingredients: 1/2 16 oz can Chickpeas 2 Tablespoon(s) tahini 2 Tablespoon(s) red Onion 1 1/2 Tablespoon(s) lemon juice 1 Clove(s) minced garlic 1/4 Teaspoon(s) salt 1 Pinch(s) cayenne 6 pita 1 Ounce(s) provolone chesse

Directions: 1. Make the hummus, place the chickpeas, tahini, onion, lemon juice, water, garlic, salt, and cayenne in a food processor and pulse until smooth. Scrape the mixture into a bowl; cover and refrigerate until ready to use, up to 3 days. 2. Spread about 1 tablespoon hummus on each half of pita. Divide the roasted vegetables equally on the halves; top with a few shavings of cheese.

Classic Roasted Vegetables ( Required ) : 2 medium red pepper 1 medium zucchini 1 medium yellow onion 1 sweet Onion 1 Pound(s) aspargas 3 Clove(s) garlic 4 Teaspoon(s) olive oil 1 Teaspoon(s) balsamic vinegar 1/2 Teaspoon(s) basil leaves 3/4 Teaspoon(s) salt 1/4 Teaspoon(s) pepper

Directions: 1. Preheat the oven to 450F. Place one oven rack in the upper third of the oven and one in the lower third. Spray 2 baking sheets with nonstick spray; set aside. 2. Cut each bell pepper panel on a diagonal into 2 triangles. Transfer the peppers to large bowl and add the zucchini, yellow squash, onion, asparagus, garlic, oil, vinegar, basil, salt, and pepper. Toss well to evenly coat with seasonings. Divide the vegetables between the 2 baking sheets. 3. Bake the vegetables, tossing occasionally, until tender and lightly browned, 25-30 minutes. Serve immediately or at room temperature.