ROASTED VEGGIES AND TEMPEH SANDWICH

Ingredients

• 2 slices of bread4-6 cherry tomatoes, roasted

• 4-6 asparagus spears, roasted

• 1/4 onion, sliced

• 1/4 cup grated carrot

• 4 oz tempeh, sliced

Optional ingredients:

• Lettuce or arugula

• Hummus or avocado spread

• Salt and pepper

• Your favorite sandwich condiments and seasonings

Instructions:

• Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).

• Slice the onion and carrot into thin slices and set aside.

• Cut the asparagus into 1-inch pieces and toss with a little oil, salt, and pepper.

• Slice the tempeh into thin slices and toss with a little oil, salt, and pepper.

• Roast the sliced onion, carrot, asparagus, and tempeh in the preheated oven until they are cooked and slightly browned, about 15-20 minutes.

• Cut the roasted tomatoes into slices and set aside.

• Toast some bread of your choice (I recommend a hearty whole grain bread) in a toaster or on a griddle until it is crispy and lightly browned.

• Assemble the sandwich by spreading some hummus on one slice of bread and adding a layer of roasted vegetables and tempeh on top.

• Top with the sliced roasted tomatoes and the other slice of bread.

Serve immediately and enjoy your delicious roasted vegetable and tempeh sandwich!