Harvest Vegetable Melt

Preheat the oven to 400°F. Peel and thinly slice the red onion. Add the sliced red onion and butternut squash cubes to a baking sheet and toss with 1 tsp vegetable oil and a pinch of salt and pepper. Roast until the squash is tender and browned in places, about 18 to 20 minutes.

Drain and rinse the cannellini beans. Add the beans to a food processor with the hot sauce and 1/4 tsp salt. Blend on high and drizzle in 1 tbsp olive oil until smooth.

Drain the roasted red peppers. Lay 2 slices of the gluten-free bread on a clean work surface. Spread the zesty hummus on each slice. Top with onions, roasted butternut, roasted red peppers, and just a pinch of the broccoli slaw. Place the remaining 2 bread slices on top and press to close.

Place a large nonstick skillet over medium heat with 2 tsp vegetable oil. Add the sandwiches and cook until browned, about 2 to 3 minutes, then carefully flip. Cook until second side is browned, another 2 to 3 minutes, and transfer melts to a cutting board.

In a large bowl, toss the remaining broccoli slaw with just half the ranch and a pinch of salt and pepper.

Halve the harvest vegetable melts. Serve the sandwiches with the slaw and remaining ranch for dipping.