This vibrant sandwich is a celebration of roasted summer vegetables, showcasing their natural sweetness and savory depth. This roasted veggie sandwich is a true veggie lover’s dream!
I could eat one of these roasted veggie sandwiches every single day and never get tired of them! There are so many flavors coming from the different aspects of this sandwich. The seasoned and roasted eggplant and zucchini are the stars of the show, and the smokey caramelized onions are the perfect companion. Two incredible spreads bring in more layers of complex flavors. The Kale and Herb Pesto delivers an exceptional brightness, while the Spicy Roasted Red Pepper Tahini Dip brings a touch of heat and creaminess. Finally, the arugula brings a slightly bitter taste and freshness, and the vegan feta cheese adds a bit of zing to every bite of this roasted veggie sandwich.
How to Make Roasted Veggie Sandwiches
First, cut the eggplant and zucchini into slices between 1/4″ and 1/2″ thick using a mandolin and trim the skin off the eggplant slices.
Add the veggie slices to a large bowl and add the oil to the bowl and spread it evenly across the veggies, season all the eggplant and zucchini slices, and spread them evenly onto two baking sheets. Bake for 30 minutes at 400F, flipping halfway though. Remove the zucchini and continue cooking the eggplant for 10 more minutes or until they become tender.
While the veggie slices are baking, caramelize thinly sliced onions over medium heat for about ten minutes, stirring regularly. Add the soy sauce, maple syrup, and liquid smoke to infuse savory, smokey notes to the onions.
Finally assemble the sandwich! Add the pesto dip to the bottom slice of the French baguette, then the vegan feta, arugula, and the roasted veggies.
To the top half, add the roasted red pepper dip and caramelized onions. Then sandwich them together, and you’re ready for lunch!
Substitutions and tips
- You can sub the Kale and Herb Pesto with store bought vegan pesto and you can replace the Spicy Roasted Red Pepper Dip with store bought Roasted Red Pepper hummus.
- You can substitute the French baguette with a wrap.
- The roasted veggie sandwich is best enjoyed immediately after being assembled. Make as much as can be consumed in one sitting to avoid soggy bread.
- If you want the eggplant to have a creamier texture, you can generously salt the eggplants slices for 30 minutes in a colander, rise the salt off, and pat dry before adding the seasoning and oil.
Roasted Veggie Sandwich
Equipment
- madolin
- 2 baking sheets
- Pan
- chefs knife
- pairing knife
Ingredients
- 1 large eggplant
- 1 large zucchini
- 1 yellow onion
- 1/4 cup oil + 1 tbsp for the caramelized onion
- 1 tsp soy Sauce
- 1/2 tsp maple syrup
- 1/4 tsp liquid smoke
Sandwich assembly
- 1/4 - 1/2 cup kale and herb pesto link in notes
- 1/4 - 1/2 Spicy roasted red pepper tahini dip link in notes
- baguette or ciabatta bread
- arugula
- vegan feta
Instructions
- Preheat the oven to 400°F and prepare 2 baking sheets with parchment paper.
- Cut the eggplant and zucchini into stripes about ¼ to ½ inch thick using a mandolin. If you don’t have a mandolin, use a knife to slice the pieces evenly. Trim the skin off of the eggplant slices using a pairing knife.
- Add the slices to a large bowl and add the oil, garlic powder, smoked paprika, salt and pepper and mix until everything is evenly covered. I had to use my hands to spread the mixture evenly on each piece.
- Add them to the baking sheets and bake for 30 minutes, flipping halfway through. After 30 minutes remove the zucchini and continue to cook the eggplant for 10 more minutes or until it is tender all the way through.
- Heat a pan over medium heat. Add a tablespoon of oil and slowly cook the onion until it starts to turn soft and golden brown, about 10 minutes. Add in the soy sauce, liquid smoke and maple syrup and cook for a couple more minutes. Set aside.
- Now assemble the sandwich. Cut the baguette in half and add the pesto sauce to the bottom side and then add the feta cheese. Now add the arugula, then the roasted veggies. On the top of the baguette, add the spicy roasted red pepper tahini dip and caramelized onions. Add the top back on to the sandwich and cut the sandwich into smaller pieces for serving.
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