This roasted veggie sandwich is proof that a sandwich can be healthy, and that veggies can taste sinfully delicious. Packed with roasted broccoli, red pepper, zucchini, portobello mushrooms and thinly sliced onion, it ticks all the right boxes for a healthy lunch, and tastes so good you’ll be dreaming about it for days.
I rarely get excited about lunch. Dinner, maybe. Breakfast? Most definitely. Dessert? Bring it on! But lunch is rarely the meal I would look forward to. My view of lunch was never the same after I first tried this roasted veggie sandwich.
It’s packed with flavour, and filling and light all at the same time. If you’re struggling to fit more vegetables into your day, this is your delicious solution.
How to Make Roasted Veggie Sandwich
It’s a simple three step process:
- Prep all the veggies, and spread them in an even layer on a baking tray,
- Roast the veggies in the oven for 20 minutes at 400°F.
- Slice a baguette lengthwise. Assemble the sandwich by layering vegan cheese, thinly sliced mushrooms and zucchini, broccoli, red pepper and onion rings. Cover with the other half of the baguette and enjoy.
What If I Don't Like Mushrooms?
Mushrooms are a such a healthy food: they are super low in calories, high in dietary fibre, a great source of B-vitamins, rich in minerals, such as potassium, phosphorus, copper and selenium, vitamin D, and high in protein. And, when prepared right, mushrooms are nothing but delicious.
But, I live with a mushroom hater and I know how hard it can be to turn one around. So if you know that you really, truly hate mushrooms, just leave them out, and add a bit more zucchini.
Is This Roasted Veggie Sandwich Vegan?
Yes, to make it vegan, simply use vegan cheese. But this veggie sandwich is so flavourful, you can also choose to omit the cheese altogether. For a non-vegan option, just use regular cheese.
Can I Make This Sandwich Ahead?
You can roast the veggies a day ahead and store them in the fridge in an airtight container. When ready to use, assemble the sandwich normally.
Other Healthy Lunch Ideas
Roasted Veggie Sandwich
ingredients
- 1 teaspoon olive oil
- 1 Portobello mushroom
- 1 head broccoli
- 1 red bell pepper
- 1 zucchini
- 1 red onion
- 8 slices vegan cheese
- 1 baguette
instructions
- Preheat the oven to 400°F (200°C). First prepare your veggies. Remove the stem from the mushroom, and scrape out the gills with a spoon. Thinly slice the mushroom.
- Remove the florets from the broccoli stems and slice them into bite-sized pieces. Slice the pepper into thin strips. Thinly slice the zucchini lengthwise, and slice the onion into thin strips.
- Transfer the veggies to a large, rimmed baking sheet. Drizzle with olive oil, add salt and toss until evenly combined. Arrange the veggies in a single layer on the baking sheet, and bake until the veggies are tender, about 20 minutes, tossing halfway.
- To prepare your sandwiches halve the baguette lengthwise. Take the bottom piece and layer: four slices of cheese (to cover the entire length), mushroom, zucchini, broccoli, onion and pepper slices, and four layers of cheese. Cover with the top of the baguette.
- Cut into four sandwiches, and enjoy.
nutrition
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