Preheat your oven to 350℉ and line 1-2 baking trays with silicone baking mats or parchment paper.

For the roasted veggies, you can really use whatever vegetables you desire. If using eggplant, slice them into 1 cm thick rounds. Slice zucchini into strips the width of a bagel. Slice carrots very thinly into strips. Keep mushrooms whole.

Lay the cut vegetables onto your baking tray and spray the tops with cooking spray or drizzle with a little olive oil. Season the top of the veggies with sea salt, black pepper, and garlic granules. Place the prepared veggies into the oven for 10-15 minutes. Then flip them over and roast another 5-10 minutes or until soft and starting to brown.

While the vegetables are roasting, prepare the bagels by toasting them and then smearing both sides with either hummus, mashed avocado or a combination of both.

Once the vegetables are soft and slightly browned, remove them from the oven. Layer the roasted vegetables onto one side of a bagel and then place the other half of the bagel on top.

Enjoy immediately while the veggies are still warm!