Roasted Mediterranean Vegetable and Houmous baguette

We recently published our recipe for Home made Houmous and it seems to have proved fairly popular. Heres an example of something you can do with the houmous you’ve already made.

This recipe is great for lunches as it can be put together very quickly.


  • One standard pepper (I find yellow or red works best here)
  • One red onion
  • One courgette
  • One baguette (white or granary)
  • Home made houmous

These are all relatively simple ingredients available from any supermarket or greengrocers.


Firstly we need to roast the vegetables. Whilst this isn’t rocket science I’ll go over how I go about this.

1) Pre-heat the oven to about 200 degrees (Gas mark 6).

2) Wash all of the vegetables and then chop them as desired. I recommend making them fairly large and chunky.

3) Place all of the vegetables into a roasting tray and drizzle with olive oil.

4) Place the tray onto the top shelf of the oven and leave to roast for the next 35 – 40 minutes. Re-visit every 10 minutes or so to give the tray a little shake. This ensures the veg is roasted evenly.

5) Once roasted leave to cool for a short while, then cover and put in the fridge until you’re ready to use them.

If you like you can remove the skins from your peppers. A lot of people prefer them that way. A good way to do this is to let them cool in the fridge (covered with cling-film) and then the skins should peel off easily. If you are having trouble try keeping a bowl of cold water handy to dip your fingers into.

That’s the vegetables roasted. I recommend leaving them for at least an hour in the fridge but it’s fine to leave them there for about 24 hours or so.

When you’re ready to eat you’re sandwich simply cut the baguette to size and slice it in half. Toast the insides, spread the houmous as thick as you want and pile on the veg. It’s quick, easy and healthy. What more could you want?

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