Roasted Vegetable Sandwich
There is so much to love about this roasted vegetable sandwich! It combines tender and juicy oven-baked veggies with a creamy basil pesto spread and it is easy to make too. Makes for a delicious way to eat more healthy vegetables and it is so versatile, you can choose your favorite veggies to roast! Perfect for lunch, meal-prep and 100% vegan.
Servings: 4
Calories: 352kcal
Ingredients
- 1 small eggplant sliced in ½ inch thick rounds or slices
- 2 red peppers halved and seeds removed
- 2 portobello mushrooms stems and gills removed, then sliced in ½-1 inch thick pieces
- 2 small green zucchini sliced in ½ inch thick slices
- 1-2 cloves of garlic crushed
- 2 tbsp balsamic vinegar
For the sandwiches
- 4 rolls or 8 slices of bread of your choice gluten-free if necessary
- vegan pesto sauce I used my vegan walnut pesto, but you can use store-bought pesto, hummus of vegan cream cheese.
- pickled red onion or any pickled vegetables those lime pickled red onions are great for sandwiches
Instructions
- Pre-heat the oven to 400º and line 2 baking sheets with parchment paper.
- Slice the eggplant in ½ inch thick and also, halve and remove the seeds of the red peppers. Transfer on one of the baking sheet, spray some oil over and sprinkle some salt. Bake for 30-35 minutes or until tender, flipping halfway through.
- Meanwhile, remove the stems on the portobello and scrape the gills off using a spoon. Slice in ½-1 inch thick pieces and transfer in a bowl or shallow dish. Also, slice the zucchini in ¼-½ inch thick and transfer to the same dish. Pour the balsamic vinegar over, add the crushed garlic and sprinkle some salt. Toss the veggies using your hands and transfer over the second baking sheet. Bake in the oven for 15-20 minutes or until tender, flipping halfway through.
- Once the eggplant and red peppers are done, transfer the roasted red pepper in a bowl and cover. Then, let them rest and cool down for 5-7 minutes. Once done, simply peel off their skin and discard them.
- Toast the bread and spread some pesto over each slice. Layer the roasted veggies and add some pickled onions over. Close the sandwich with the second piece of bread, slice and enjoy!
Video
Notes
- Once you have assembled the sandwich, then enjoy right away so the bread doesn't turn soggy from all the moisture from the veggies. That being said, you can roast more veggies than you need and keep the extra in an air-tight container for up to 3-4 days. Reheat in the microwave and reuse for more sandwiches or to add to pasta, rice dishes, in salads, tacos, etc.
- If you don't feel like using pesto, then you can swap for store-bought hummus, vegan cream cheese, vegan mayo or any sauce that you like.
- More sandwich filler ideas include romaine lettuce, tomatoes, marinated jalapeño, sprouts, etc. Check out the blog post for more ideas!
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 352kcal | Carbohydrates: 46g | Protein: 11g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 573mg | Potassium: 887mg | Fiber: 9g | Sugar: 15g | Vitamin A: 2711IU | Vitamin C: 97mg | Calcium: 155mg | Iron: 3mg