How to roast red peppers: Preheat oven to 475 degrees F. Cut peppers in half, remove stems and seeds, place baking sheet lined with a Silpat or parchment paper cut side down. Roast on middle rack for 40 minutes, rotating baking sheet 180 degrees after 20 minutes. Peppers are ready when blackened and blistered. Using tongs place hot peppers in a bowl and cover with a large plate, let steam for 30 minutes. Once cooled, peel skin away from bottom to top. Discard peels. Peppers are now ready to be used. For more detailed instructions (with pictures) see my guide, How To Roast Bell Peppers, for different methods of roasting and storing peppers.

Prep: Gather your ingredients and prepare the veggies, make everything handy.

Bread: Just before assembling your sandwiches, get your bread ready, if toasting go ahead and do so.

Assemble: Spread hummus on one slice of bread. Take the back of a fork and mash 1/2 avocado in its skin. Spread avocado on the other slice. Layer with the leafy greens, tomato, cucumber, red bell pepper, onion, basil and a sprinkle of mineral salt & fresh cracked pepper.

Slice in half and enjoy!

Makes 2 sandwiches

Store: Sandwiches can be stored in the refrigerator for up to 1 – 2 days. These are best eaten within 24 hours.