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roasted vegetable sandwich

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
  • 1/2 Red Onion
  • 1 cup Arugula
  • 1 cup Vegan Mozzarella
  • 1/2 cup Vegan Pesto
  • 2 tbsp Avocado Oil
  • 2 tbsp Balsamic Glaze
  • 1 tsp Dried Thyme
  • 1 tsp Smoked Paprika
  • 1/2 tsp Salt
  • Pepper (optional)

Instructions

  1. Preheat the oven to 425°F.
  2. Slice the onion.
  3. Slice the portebello mushrooms into quarter inch thick strips.
  4. Slice the zucchini and roasted red peppers lengthwise into quarter inch thick strips.
  5. In a medium bowl, mix the oil, balsamic glaze, thyme, smoked paprika, and salt.
  6. Add the veggies to the bowl and mix until fully coated.
  7. Add the veggies to a line baking sheet and roast in the over for 20-25 minutes.
  8. Shred the vegan mozzarella cheese (if needed).
  9. Slice the bread and brush the insides with olive oil and add the cheese to one side of each set.
  10. Toast the bread sliced sides up in the oven for 5-7 minutes.
  11. 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.
  12. Enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course

Keywords: plant-based, roasted vegetables, sandwich, vegan

Find it online: https://quirkypineapples.com/roasted-vegetable-sandwich/