Sourdough bread: 80g (2 slices), Hummus: 30g (2 tbsp), Zucchini: 50g (1/2 small, sliced), Bell pepper (red): 50g (1/2 cup, sliced), Red onion: 30g (1/4 cup, sliced), Eggplant: 50g (1/2 cup, sliced), Olive oil: 10ml (2 tsp), Balsamic vinegar: 5ml (1 tsp), Garlic: 3g (1 clove, minced), Dried oregano: 1g (1/4 tsp), Fresh basil: 5g (5 leaves), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 425°F (220°C). 2. In a bowl, toss 50g sliced zucchini, 50g sliced bell pepper, 30g sliced red onion, and 50g sliced eggplant with 5ml olive oil, 3g minced garlic, 1g dried oregano, 1g salt, and 1g black pepper. 3. Spread the vegetables on a baking sheet and roast for 20-25 minutes, stirring halfway through, until tender and lightly browned. 4. In a small bowl, mix 5ml olive oil and 5ml balsamic vinegar. 5. Toast 2 slices of sourdough bread until lightly golden. 6. Spread 30g hummus on one slice of bread. 7. Layer the roasted vegetables and 5g fresh basil leaves on top of the hummus. 8. Drizzle with the balsamic mixture. 9. Top with the second slice of bread and cut in half before serving.
