Roasted Veggie Sandwich

Packed with roasted broccoli, red pepper, zucchini, portobello mushrooms and thinly sliced onion, this roasted veggie sandwich ticks all the right boxes for a healthy lunch, and tastes so good you’ll be dreaming about it for days.

Course Dinner, Lunch

Cuisine Western

Prep Time 20

Cook Time 20

Total Time 40

Servings sandwiches

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