I very much enjoy the ease of sandwiches. And prior to going plant-based, I loved the convenience of just pulling a few fresh veggies, meats, and cheeses together to make a complete meal between two slices of bread. These roasted vegetable sandwiches take a bit more care and time, but if you’re a sandwich enthusiast, like me, you’ll definitely enjoy them!
WHAT YOU WILL NEED FOR ROASTED VEGETABLE SANDWICHES
- Sturdy bread: for this recipe, I used a ciabatta loaf, but a French or sourdough loaf would work well too.
- Veggies: these sandwiches have portobello mushrooms, zucchini, red onions, roasted red peppers, and arugula to top it off with some healthy greens.
- Spices & Glazes: balsamic glaze, dried thyme, smoked paprika, salt, and pepper.
- Vegan Cheese: because what’s a sandwich without a creamy, cheesy element? I like to use Miyoko's Vegan Mozzarella.
- Vegan Pesto: to use as a spread. I just used a simple store-bought pesto.
HOW TO MAKE ROASTED VEGETABLE SANDWICHES
- Prep the veggies. Thinly slice the zucchini, mushrooms, and roasted red peppers into ¼-inch thick, lengthwise strips and roughly slice the red onion.
- Flavor the veggies. Add the sliced veggies to a medium bowl and add the oil, balsamic glaze, thyme, smoked paprika, and salt. Then, stir the veggies until they are fully coated.
- Roast the veggies in the oven for 20-25 minutes at 425 degrees F.
- Shred the vegan mozzarella if needed.
- Slice the bread in half and then lengthwise to make two sandwiches and lightly brush the insides with oil, then add the shredded cheese to one side of each set.
- Toast the bread face up in the 425-degree oven for 5-7 minutes.
- Assemble the sandwiches. Spread the pesto sauce on the empty side of the bread and sprinkle with pepper if desired. Then layer on the roasted veggies and top it off with the arugula.
- Enjoy the sandwich while warm.
The best part about sandwiches is that they are totally customizable. Feel free to add or change anything about this sandwich to suit your taste. There’s really no limit to what you can do. But you’ve got to admit, this is a pretty good way to get some veggies in your belly. I hope you enjoy them!
MORE RECIPES YOU MAY LIKE:
- Almond Ricotta Toast with Macerated Strawberries
- Vegan Chicken Alfredo Pizza
- Spicy Cashew Butter Ramen
Roasted Vegetable Sandwiches
- Total Time: 40 minutes
- Yield: 2 1x
Ingredients
Units
Scale
- Bread of Choice (I used ciabatta)
- 2 Portobello Mushroom Caps
- 1 Jar Roasted Red Peppers
- 1 Zucchini
- ½ Red Onion
- 1 cup Arugula
- 1 cup Vegan Mozzarella
- ½ cup Vegan Pesto
- 2 tbsp Avocado Oil
- 2 tbsp Balsamic Glaze
- 1 tsp Dried Thyme
- 1 tsp Smoked Paprika
- ½ tsp Salt
- Pepper (optional)
Instructions
- Preheat the oven to 425°F.
- Slice the onion.
- Slice the portebello mushrooms into quarter inch thick strips.
- Slice the zucchini and roasted red peppers lengthwise into quarter inch thick strips.
- In a medium bowl, mix the oil, balsamic glaze, thyme, smoked paprika, and salt.
- Add the veggies to the bowl and mix until fully coated.
- Add the veggies to a line baking sheet and roast in the over for 20-25 minutes.
- Shred the vegan mozzarella cheese (if needed).
- Slice the bread and brush the insides with olive oil and add the cheese to one side of each set.
- Toast the bread sliced sides up in the oven for 5-7 minutes.
- To assemble the sandwhich, spread one side of the bread with pesto sauce, sprinkle on pepper as desired. Then layer on the roasted veggies and top it off with the arugula.
- Enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
Keywords: plant-based, roasted vegetables, sandwich, vegan
