Step 1

Preheat your oven to 400 degrees.

Step 2

Line a baking sheet with parchment paper or a silicone baking mat.

Step 3

Cut chosen vegetables into bite-sized, equal pieces.

Step 4

Toss the chopped vegetables in garlic powder, onion powder, pepper and salt.

Step 5

Place vegetables in a single layer on the baking sheet.

Step 6

Bite-sized pieces will roast in 30 minutes; the smaller you cut the vegetables, the quicker they will roast, so watch them carefully.

Step 7

In the meantime, chopped tomatoes, shred the carrots and cut the spinach into smaller pieces; set aside.

Step 8

Removed vegetables from oven, and allow them to cool enough to touch.

Step 9

Preheat the panini maker, grill or skillet (you do not need oil)

Step 10

Using the lavash on a flat surface, put a thin layer of hummus on the base of the bread through the middle.

Step 11

Add raw vegetables first: Spinach, carrots, and tomatoes (they provide a barrier for the roasted vegetables, so you can roll your lavash without breaking from the moisture in the cooked vegetables.

Step 12

Roll it like a tortilla, but you don't need to tuck in the sides like a burrito.

Step 13

Place on panini maker and grill on medium-low until toasted.

Step 14

Or, you can use a skillet, and cook on medium-low, turning every 5 minutes until browned on both sides.

Step 15

Cut and serve.

Step 16

I served the lavash bread sandwiches with a side salad.