roasted veggie sandwich recipe

Written ByJenny Smyth Posted on
roasted veggie sandwich recipe
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The Best roasted veggie sandwich recipe

I’m so excited to share with you my favorite roasted veggie sandwich recipe. This dish has been a staple in our household for years, and it’s perfect for any occasion.

Whether you’re looking for a healthy lunch option or a delicious dinner idea, this recipe delivers. The combination of tender roasted vegetables, creamy hummus, and crunchy bread is a match made in heaven.

My kids love helping me prepare the ingredients, and they can’t get enough of the final product. In fact, I often make a double batch just so we can have leftovers for the next day.

One of the best things about this recipe is how versatile it is. You can customize it to your heart’s content by adding or subtracting different vegetables, cheeses, and spreads.

I’ve tried it with everything from zucchini and bell peppers to eggplant and artichokes. The key to making this recipe work is to use a variety of colors and textures to keep things interesting.

Don’t be afraid to get creative and add your own favorite ingredients! The roasted vegetables add such depth of flavor that it’s hard not to want to make this recipe over and over again.

Roasted Veggie Sandwich

Roasted Veggie Sandwich

4.8 from 805 votes

A hearty and flavorful sandwich packed with oven-roasted vegetables, creamy hummus, and fresh greens. Perfect for a satisfying lunch or light dinner, this sandwich is easy to customize with your favorite veggies and bread.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Roasted Vegetables

1 medium zucchini, sliced into rounds
1 medium red bell pepper, sliced into strips
1 medium red onion, sliced into rings
1 cup cherry tomatoes, halved
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Sandwich Assembly

4 ciabatta rolls or sandwich buns, halved
1/2 cup hummus
1 cup fresh spinach leaves
4 slices provolone or mozzarella cheese (optional)

👨‍🍳Directions

1Preheat your oven to 425°F (220°C).
2Line a baking sheet with parchment paper for easy cleanup.
3In a mixing bowl, combine the zucchini, bell pepper, red onion, and cherry tomatoes.
4Drizzle with olive oil, then sprinkle with oregano, salt, and pepper.
5Toss everything together until the vegetables are evenly coated.
6Spread the seasoned vegetables in a single layer on the prepared baking sheet.
7Roast in the preheated oven for 25 to 30 minutes, stirring halfway through, until the vegetables are tender and lightly charred at the edges.
8While the vegetables roast, toast the ciabatta rolls in a toaster or under the broiler for 2 to 3 minutes until golden brown.
9Spread a generous layer of hummus on the bottom half of each roll.
10Once the vegetables are done, let them cool for 2 minutes.
11Divide the roasted vegetables evenly among the four sandwiches, placing them on top of the hummus.
12Add a handful of fresh spinach leaves and a slice of cheese if using.
13Close the sandwiches with the top halves of the rolls and serve immediately.

🔧Equipment

Baking sheet
Parchment paper
Mixing bowl
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 3g❤️Cholesterol: 10mg🧂Sodium: 620mg🌾Total Carbs: 45g🥦Dietary Fiber: 8g🍬Sugars: 8g🥩Protein: 12g

📝Notes

For a vegan version, omit the cheese or use a plant-based alternative. You can also add other vegetables like eggplant or mushrooms. For extra flavor, sprinkle the roasted vegetables with balsamic vinegar before serving.

Watch Video Of How Roasted Veggie Sandwich Works

To store leftover roasted vegetables, place them in an airtight container in the fridge for up to three days. When you are ready to eat, you can reheat them in a skillet over medium heat for a few minutes or pop them in the microwave for about 30 seconds.

I like to serve the sandwich with a side of chips, a simple green salad, or some fresh fruit. It is a great meal for any occasion, whether it is a quick lunch or a casual dinner with friends.

This recipe always gets compliments and it is one I come back to again and again.

❓ Frequently Asked Questions About Roasted Veggie Sandwich

Q: What kind of vegetables are best for this recipe?

The best vegetables for this recipe are those that hold up well to roasting, such as zucchini, bell peppers, eggplant, and onions.

Q: Can I use store-bought hummus instead of making my own?

While store-bought hummus can be convenient, I highly recommend making your own from scratch. It’s easy to do and makes all the difference in the flavor department.

Q: How long should I roast the vegetables for?

The roasting time will depend on the thickness of your slices and the level of doneness you prefer. Generally speaking, 20-30 minutes should do the trick.

Q: Can I make this recipe ahead of time?

You can roast the vegetables ahead of time, but it’s best to assemble the sandwiches just before serving.

Q: Is this recipe suitable for vegetarians?

This recipe is perfect for vegetarians as it’s free from animal products. However, if you’re cooking for vegans, be sure to check the ingredients of your hummus as some brands may contain honey or other animal-derived ingredients.

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