We are always trying to create new and interesting sandwiches for our vegetarian customers. Roasting really enhances the flavor of the vegetables in this one. When served warm, the mix of zucchini, summer squash, and bell peppers makes a nice change from lettuce and tomatoes. These sandwiches are great for lunch on the go, as they are easy to handle and eat.

Ingredients:

1 large zucchini, diced into 1-inch chunks
1 large summer squash, diced into 1-inch chunks
1 red bell pepper, seeded and cut into large chunks
1 yellow bell pepper, seeded and cut into large chunks
1 red onion, peeled and cut into large chunks
2 carrots, peeled and sliced into 1-inch rounds
2 cloves garlic, minced
4 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
Juice of 1 lemon
4 pieces whole wheat lavash
2 tablespoons chopped fresh basil
2 cups fresh spinach leaves
1/2 cup crumbled feta cheese, preferably French

Directions:

Preheat the oven to 425°F. In a roasting pan place the zucchini, squash, red and yellow peppers, onion, carrots, garlic, and olive oil. Season with salt and pepper. Toss to coat the vegetables with the oil. Bake for 25 minutes, stirring occasionally. Remove from the oven and place the vegetables in a mixing bowl. Squeeze the lemon juice over the top and stir well.

Place the lavash on a cutting board. Cover each piece with a sprinkling of fresh basil and spinach leaves. Add the roasted vegetables and sprinkle with cheese. Season with salt and pepper. Starting at one end, roll up the sandwich onto itself like a jelly roll. Let rest for a minute, then slice each sandwich in half.

Makes 4 sandwiches. Lavash is a flat, round Armenian-style bread that looks a bit like pita bread without the pocket. Its shape makes it an ideal base for rolled sandwiches. It can be found at the grocery store or a Middle Eastern market.