Summer Veggie Sandwich with Roasted Red Pepper Spread


2 servings

Roasted red pepper spread:

  • 1 cup jarred roasted bell peppers, drained
  • ½ cup toasted walnuts
  • ¼ cup fresh bread crumbs made with Food For Life® Ezekiel 4:9 Sesame Sprouted Whole Grain Bread
  • ¼ cup olive oil
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon agave nectar
  • 1 teaspoon red pepper flakes
  • 2 garlic cloves, chopped
  • ½ teaspoon fine sea salt
  • ½ teaspoon cumin

Grilled vegetables:

  • 1 large zucchini, cut into ¼” thick slices
  • 1 yellow bell pepper, seeded and cut into 1” wide strips
  • 1 tablespoon preferred vegetable oil


  1. In a food processor combine peppers, walnuts, bread crumbs, oil, vinegar, agave, pepper flakes, garlic, salt, and cumin. Pulse until smooth. Set aside.
  2. Prepare a grill fire or heat a grill pan over medium until hot. Brush zucchini and bell pepper with oil and grill, turning once, until tender and both sides have grill marks.
  3. Lay bread slices on a countertop and spread generously with red pepper spread. Top with zucchini, bell pepper, and sprouts.
  4. Store any leftover pepper spread in an airtight container in the refrigerator for up to 5 days.