Roasted Vegetable Sandwich Recipe

Healthy, simple and loaded with flavor?! This Roasted Vegetable Sandwich recipe is all that and more! This tasty lunch recipe features loads of summer veggies that are complimented by avocado, goat cheese and fresh greens. This is sure to turn into a sandwich staple in your house.

Ahhhhh summer! My favorite time of year when the sun is hot and my vegetable garden is booming with life. One of my favorite ways to utilize some of my summer produce is making this Roasted Vegetable Sandwich recipe for lunch. Packed with tender roasted veggies, and perfectly balanced with goat cheese and avocado all sandwiched between some tasty toasted bread. HECK YES, feed me now!

Also, this sandwich is endlessly customizable and ready in under 30 minutes making it a great option for weeknight dinners. Okay, enough chatting let's make this epic veggie sandwich!

Ingredient Notes

Bread Options
I like to use a hearty loaf type bread for these toasted sandwiches. I usually cut it in half to create two sandwiches. Some breads that work well for this recipe are French bread, ciabatta bread, or a baguette. Any bread that has a rougher outside and you can slice open and toast will work. I would stay away from white bread because it will not be able to hold up to this hearty sandwich.

Spice it Up
I like to use a seasoned salt for this recipe called Garlic Magic Salt. This exact one is not necessary and you can use any generic seasoned salt with garlic in in. Also, I use red pepper flakes for some added kick, but this is an optional addition.

Finishing Touches
My FAVORITE final topper combination for this veggie sandwich is a combo of balsamic glaze and my Homemade Honey Dijon Vinaigrette. The combo is perfection and compliments the veggies well. An alternative to the above would be tossing the greens in a bit a balsamic vinegar, honey, lemon juice and oil.

Greens
I love me some greens on ALL of my sandwiches. They add the perfect crush and balance out the rest of the flavors. For this sandwich I decided to use fresh baby spinach and some broccoli sprouts. Honestly, you can use whatever fresh greens you have on hand. Arugula, kale, iceberg, or some leafy greens

Cheese Please
I love the combination of goat cheese with veggies. I opted for a garlic herbed goat cheese and it added the perfect flavor. Alternatively, you could use plain goat cheese, a sun dried tomato variety, or another soft cheese like fresh mozzarella, burrata or even feta can work.

Why This Sandwich is EPIC!
Great Use of Garden Vegetables During the Summer Months
Ready FAST in Under 30 Minutes
Easily Customizable for Any Pallet
A Healthier Alternative to the Traditional Sandwich Recipe

Recipe Details

How to Roast Vegetables

Steps 1-2
Okay, let's start with the vegetables. I begin by slicing my red and yellow pepper in medium slices. I like to try and make them around the same size so that they roast evenly.
Step 3
Next, I add the sliced peppers to a large parchment paper lined cookie sheet and sprinkle them with all of my spices. I used garlic seasoning salt, smoked paprika, and pepper. Then gave them a nice toss to evenly distribute the spices and oil. Once finished I slide them into a preheated oven at 400 degrees F and bake for about 5 minutes.
Steps 4-5
While the peppers are roasting, I get to work on the zucchini. I slice the zucchini into ¼ inch slices and add to a plate. Next, I sprinkle the zucchini with salt and let rest. Right before you place in the oven, dab the excess moisture off with a few paper towels.
Step 6
After 5 minutes, remove the peppers from the oven and add the prepared sliced zucchini to the baking tray. sprinkle with reserved seasonings and toss. Add back into the oven and bake for an additional 10-15 minutes until all the vegetable are tender.

Quick Tip!
Sprinkling the zucchini with salt will help draw out extra moisture and will result in a better texture when roasting.

Ingredient Prep and Bread Toasting

Steps 1-2
While the vegetables are roasting in the oven, prepare your additional sandwich ingredients. Begin by slicing your avocado in half with a large sharp knife (my was sooo perfect!) Next, scoop half of the avocado into a small bowl and mash with a fork and season with salt. Set aside.
Step 3
Use the same knife and cutting board to slice your large tomato. Personally, I like to use thick sliced of tomato for this roasted vegetable sandwich recipe. But, you can slice it thinner if you wish, always modify to your taste! Once sliced, sprinkle the sliced tomato with salt and pepper and set aside. Before adding to the sandwich, be sure to dap off the excess moisture with a paper towel, just like with the zucchini!
Steps 4-5
Once all of your ingredients are prepped, it is time to toast up your bread! This step is optional, but I think it adds a great crunch to the sandwich and elevates the texture. Start by slicing your loaf of bread into 2 equal halves. You can also slice the bread into 3 pieces for smaller sandwiches.
Next, slice the bread down the middle and open it. I try and keep one side connected because it holds the sandwich together better. Spread the inside of the bread with butter and add to any large skillet. Toast butter side down of medium heat for a couple minutes until the bread is toasted and golden brown. Set aside.
Step 6
Remove the tender roasted vegetables from the oven and set aside.

How to Store Leftover Avocado
For this roasted vegetable sandwich recipe I only use half of an avocado. If you LOVE avocado you can add all of it to your sandwiches. Personally, I like to save mine and I always add them to recipes so they never go to waste. I have found that the best way to store leftover avocado is by wrapping TIGHTLY in aluminum foil and storing in the fridge. This will keep it fresh for about 24 hours.

Let's Build a Veggie Sandwich!

Step 1
Sandwich time! First, take the toasted bread and spread a generous amount of pesto on one half, and goat cheese on the other half. I added some red pepper flakes over the top as well. Very loosey-goosey on the measurements here, just do what feels right.
Step 2
Next, on the bottom half of your bread add half of the mashed avocado.
Step 3
On top of the mashed avocado add a couple thick slices of tomatoes.
Step 4"
Finally, add a generous amount of your roasted vegetables. I try and distribute the veggies evenly among the sandwich. On top of the vegetables add a handful of greens and drizzle with balsamic glaze and Honey Dijon Dressing. Close the sandwich and enjoy! I make mine HEAFTY. You can add more or less to your sandwich depending on your preference! If you digging this sandwich recipe be sure to check out my Grilled Goat Cheese Sandwich!

Storing Tips
This sandwich does not save well, because of the amount of veggies loaded on top. I would recommend leaving the ingredients on their own then assembling the sandwich when ready to eat. As a second option, You can wrap the sandwich firmly in foil wrap and store in the fridge for up to 24 hours.

Variations

Veggie Switch Up

A simple and obvious way to make this sandwich your own is to use a different variety of vegetables. Any color pepper will work for this sandwich, and if you want to add some spice you can add in a jalapeno or some banana peppers. Additionally, roasted squash or sweet potato can be adding or subbed in.

Sauce Options

For this roasted veggie sandwich I use a variety of sauce and spreads including balsamic glaze, a homemade honey vinaigrette and pesto. The flavor possibilities are really ENDLESS since the veggies are seasoned neutrally. You could swap the pesto for your favorite hummus with a tahini sauce, make it Mediterranean with feta and tzatziki sauce or southwestern with a chunky salsa and tangy BBQ sauce. I regularly mix this sandwich up so it is NEVER boing.

FAQS

And that's that people! Thank you so much for building this delicious and simple Roasted Vegetable Sandwich with me! I hope you love this recipe and make it again and again. This is one of my favorite lunches to make for myself during the summer months and beyond. Check out more of my main dish recipes for even more tasty meals. Happy eating, and I look forward to creating more food with you!

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Happy Eating!