This Roasted Vegetable Sandwich is the perfect, healthy lunch or dinner and ready in under 30 minutes. The sandwich features loads of summer veggies including tomatoes, peppers, eggplant and zucchini. This is all complimented with tasty homemade vinaigrette, goat cheese, and avocado! This vegetarian sandwich is also easy to customize.
Preheat oven to 400 degrees F Slice red and yellow bell peppers into even medium slices.
Add sliced bell peppers to a parchment paper lined cookie sheet. Then sprinkle evenly with olive oil, seasoning salt, smoked paprika, and pepper.Once oven is preheated, bake for 5 minutes.
While the peppers are roasting, slice the zucchini into ¼ inch slices. Add to a plate and sprinkle with salt. Let rest for 5 minutes then dab off excess moisture with a paper towel.Add sliced zucchini to the same sheet as the peppers and toss to combine. Roast an additional 10 minutes or until all veggies are tender.
While the vegetables are roasting in the oven, slice your avocado in half with sharp knife and scoop half of the avocado into a small bowl then mash with a fork and season with salt.
Next, slice your tomato into thick slices and sprinkle with salt and pepper then set aside. I also dab off the excess moisture released before adding to my sandwich.
Slice your loaf of bread into two halves, then slice each half in half. Spread a good amount of butter on the inside and toast on medium heat in a skillet butter side down until bread is golden and toasted.
Once all the veggies are roasted it is time to build your sandwich. First, take the toasted bread and spread a generous amount of pesto on one half, and goat cheese on the other half. Season additionally to hearts content.
Add the mashed avocado, roasted veggies and a handful of greens of your choice on top. Finally, drizzle with balsamic glaze and honey dressing for the perfect finish. Enjoy!
Rustic Bread: Think crunch on the outside, soft on the inside bread people! Some breads that work well for this recipe are French bread, ciabatta bread, or a baguette.Honey Dijon Dressing: 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: GREEEENNNSSS BABBYYYY! Really add whatever you got. Spinach, kale, arugula, sprouts, just plop it on and call it good.