Saucy Roasted Veggie Burger

Pin It If you are in the mood for a light and tangy veggie burger, but not in the mood to bear the windshield and fire up the grill (Wisconsinites, I am talking to you!), then this Saucy Roasted Veggie "Burger" is for you. Wait, that's windchill, you say? Sounds a lot like windshield to me, just sayin'.

On another note, did you know that you are supposed to put only one space after a period? One. Space. I just found this out. I tried it out for a few sentences above, but it is going to take some getting used it. Not sure I can conform. These are the things I have gone through out life not knowing (and made my way just fine, I might add), but I can't imagine what other tidbits of information I am missing out on.

What I do know is that you can throw this meal together in 20 minutes flat.  Hello healthy and satisfying weeknight "burger". Goodbye who knows whats in that fast food "burger". Now that's some information I can happily live without.

Topped with hummus and a garlic infused sundried tomato basil yogurt spread, there is just the right amount of zip.  Note: I had garlicky and my husband so annoyingly reading over my shoulder suggested I put garlic infused.  He continued to comment I am always an icky or ish girl.  Okay, I may be an ish girl, but I am not icky. Personally, I think garlicky sums it up just right.  Because well, It. Was. Garlicky.  You might want to tone down the garlic if you are not used to lots of it.  We pretty much spend our lives walking around smelling like garlic.

Meatless, but just meaty enough.  Side note:  The whole reason I decided to make this was to use up an eggplant I had in my fridge.  I realized 6 hours later I forgot to use the eggplant.  It's official, I am losing my mind.

Saucy Roasted Veggie Burger
serves 2 

Ingredients:
2 Portabellas
1 Red Pepper (halved)
1/2 Zucchini (sliced long way)
Olive Oil
Balsamic Vinegar
Salt & Pepper
2 Rolls of your choice
Hummus
1 recipe Garlic Infused Sundried Tomato Basil Yogurt Spread (as follows)

Garlic Infused Sundried Tomato Basil Yogurt Spread
1 clove Garlic, chopped
2-3 T chopped Basil
5-6 Sundried Tomatoes
1 t Lemon Juice
1/2 c Yogurt
Salt & Pepper

Directions:
Preheat oven to 350F.  Put vegetables in a large bowl.  Drizzle with Olive Oil & Balsamic Vinegar, Salt & Pepper.  Once oven is preheated spread Red Pepper & Portabella on a baking sheet.  Pour remaining oil mixture over vegetables. After about 5 minutes of roasting add Zucchini.  Roast for 10 more minutes or until desired softness is reached.  While veggies are roasting combine ingredients for Yogurt Spread.  Assemble vegetables on a toasted bun.  Top with hummus and yogurt spread.

Bon Appétit!


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