Mediterranean Roasted Vegetable Sandwich

- 2 baby eggplant or 1 Japanese eggplant
- 1 small zucchini
- 1 small yellow summer squash
- 1 Portobello mushroom cap, cut in wedges
- 1 small red onion, cut in wedges
- 1/2 small red pepper, cut in 1/2-inch strips
- 1/2 small yellow pepper, cut in 1/2-inch strips
- 1/4 cup infused oil, (such as basil oil)
- 1 teaspoon fresh basil, chopped
- 1 teaspoon fresh thyme leaves, chopped
- 4 Bays English Muffins, split, toasted
- 1 cup (8 ounces) hummus
- 1/4 cup pine nuts, toasted
- Basil or thyme for garnish
- 1/2 cup seeded Roma tomato, finely chopped
- Infused oil

Trim ends of eggplant, zucchini and summer squash; slice diagonally into 1/4-inch slices. Combine with mushroom, onion and peppers in bottom of broiler pan or 15-inch x 10-inch jelly roll pan. In a Pyrex measuring cup, combine 1/4 cup oil and chopped fresh herbs. Heat in microwave on high for 1 to 2 minutes. Drizzle over vegetables, tossing lightly to coat evenly. Roast in preheated 500° F oven for 15 to 20 minutes, turning vegetables over twice to roast evenly. Remove from oven; cool to room temperature.

Spread each toasted muffin half with 2 tablespoons hummus. Arrange overlapping vegetable slices and strips over wedges of mushroom to give a peaked effect. Sprinkle with pine nuts and garnish with a sprig of basil or thyme. Arrange 2 muffin halves on each plate. Sprinkle plate with chopped tomato and drizzle with oil.

Serves 4