And it's looking like this sandwich has a pretty good, colourful life! Simply amazing and bright beet hummus and goat cheese spread wonderfully wrap up a host of delicious, nutritious vegetables roasted to perfection. This is one you won't want to share!
Step 1 - Preheat oven to 400*F and line a sheet pan with parchment paper. Set aside. Stir together goat cheese, olive oil, and basil and set aside.
Step 2 - Flatten bell pepper halves and lay on sheet pan. Cut off top and ends of zucchini then slice zucchini in 1" thick slices, lengthwise. Lay zucchini on sheet pan. Slice red onion into 1/2" thick slices and lay on sheet pan. Drizzle veggies with 1 tbsp EVOO, sprinkle with 1/2 tsp fleur de sel, sumac, and black pepper. Flip veggies over and repeat with remaining EVOO, fleur de sel, and pepper. Roast in oven for 15 minutes, flipping veggies halfway through. Remove from oven and cool to room temperature.
Step 3 - Slice roasted peppers into long strips, cut zucchini into slices the width of the bread, and slice onions in half, making half moons. Peel carrots into ribbons with a wide-blade vegetable peeler (or grate in a pinch) and slice cucumbers into 1/2" slices, lengthwise and then into slices the width of the bread (like the zucchinis earlier).
Step 4 - Lightly toast bread slices and lay out on a clean cutting board. Begin assembling your sammies: spread beet hummus evenly on one slice of bread, then the goat cheese mixture onto the other slice. Begin to layer veggies in any order you like, pressing down gently and layering evenly on top of the beet hummus. Top with the other bread slice, skewer with a toothpick, and cut in half diagonally.