Vegan Smørrebrød with Roasted Vegetables and Hummus

Ingredients

• 8 slices Rye Bread
• 1 cup Hummus
• 1 large Bell Peppers
• 1 medium Zucchini
• 1/2 medium Eggplant
• 2 tablespoons Olive Oil
• 2 tablespoons Fresh Dill
• 2 tablespoons Fresh Parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Cut the 1 large bell pepper, 1 medium zucchini, and 1/2 medium eggplant into 1.27 cm bite-sized pieces. In a large bowl, toss the cut vegetables with the 2 tablespoons of olive oil until they are evenly coated.
3. 3Spread the olive oil-coated vegetables in a single layer on a large baking sheet. Roast them in the preheated oven for 25 to 30 minutes, or until they are tender when pierced with a fork and show slight browning on the edges.
4. 4While the vegetables are roasting, take out the 8 slices of rye bread. Evenly spread the 1 cup of hummus over each of the 8 slices of rye bread.
5. 5Once the roasted vegetables are done, carefully remove them from the oven. Top each hummus-covered rye bread slice with an equal portion of the warm roasted vegetables. Finally, sprinkle the 2 tablespoons of fresh dill and 2 tablespoons of fresh parsley evenly over the topped smørrebrød.

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