Pickled Veggie Cali Handheld

Ingredients

• 2 ea. Heritage Ovens® wheatberry bread slices, toasted
• 3 tbsp. Zebec® Roasted red pepper hummus
• 1/2 ea. Peak Fresh Produce® Avocado, peeled, seeded, sliced
• 1 ea. Peak Fresh Produce® Mushroom(s), Portobello, stem removed and cleaned
• 1 ea. Peak Fresh Produce® Garlic, Clove(s), minced
• 1 cup Peak Fresh Produce® Spinach, Baby
• 2 tbsp. Nature's Best Dairy® Butter, Unsalted
• 1/8 tsp. West Creek® sea salt kosher
• 1/8 tsp. Roma® Black Pepper, Ground
• 1/2 ea. Peak Fresh Produce® Zucchini, cut lengthwise then into half-moons
• 1/2 ea. Peak Fresh Produce® Yellow Squash, cut lengthwise then into half-moons
• 1/2 ea. Peak Fresh Produce® Carrot(s), peeled, cut into matchstick, julienne
• 1 slice cheese, Swiss
• 2 cups West Creek® Vinegar, Red Wine
• 1/2 cup sugar, brown, light
• 1/4 cup West Creek® sea salt kosher
• 1/4 cup gochujang sauce
• 3 or 4 oz. West Creek® potato salad, as side
• 1 tbsp. Village Garden® Raspberry Vinaigrette Dressing