Amount
Ingredient
Preparation





---

Hummustahini  Spread



16
ounces
garbanzo beans





2
tablespoons
tahini

(sesame paste)



1
tablespoon
olive oil

pure olive oil



1
teaspoon
garlic

fresh pressed, or prepared garlic paste



3
tablespoons
lemon juice

fresh





salt and black pepper

to taste





---

Shallotmustard  Vinaigrette



1/2
cup
champagne vinegar





1
tablespoon
dijon mustard





1
cup
olive oil, extra-virgin





1 1/2
cups
olive oil

pure olive oil



2
tablespoons
shallots

finely chopped





salt and black pepper

to taste





---

  Veggies



1
large
red bell pepper





1
large
yellow bell pepper





2
medium
zucchini





1
medium
yellow squash





1
head
fennel





3
portobello
mushrooms





1/4
cup
olive oil

pure



2
tablespoons
thyme

fresh



2
tablespoons
rosemary

fresh, chopped





salt and black pepper

to taste



12
slices
bread

walnut bread or bread of choice, 6 slices if large





alfalfa sprouts

 For the Hummus-tahini Spread 
1. Drain garbanzos, reserving liquid.

2. Blend first 5 ingredients in food processor or blender.

3. Season to taste.

For the Vinaigrette: 

1. Mix vinegar and mustard in a stainless steel bowl.

2. Add olive oil in a steady stream, beating with wire whisk.

3. Add shallots and season to taste.

For the Sandwich: 

1. Start heating grill. Cut peppers into eighths, removing seeds
and stems.

2. Cut zucchini, squash, and fennel lengthwise into slices 1/4 inch.

3. Remove stems from portobello mushrooms.

4. Place with vegetables in bowl and lightly coat with olive oil; 

5. Season to taste with salt and pepper.

6. Lightly brush bread with olive oil. Grill bread until toasted on
each side.

7. Grill vegetables 4 to 5 minutes on each side until browned and Keep warm.

To assemble sandwiches: 
1. Spread hummus on bread, top with vegetables, and drizzle 
vinaigrette on vegetables.

2. Garnish with alfalfa sprouts and serve with your favorite potato chips

Makes 6 large or 12 small open-faced sandwiches.