Roasted Veggie Sandwich
This roasted veggie sandwich is different. It’s packed with flavors that everyone will enjoy, whether they are vegan or not. I created this recipe on a winter evening. Christmas was just around the corner and I wanted something savory with holiday colors.
We’ll first roast red and green bell peppers and zucchini with some light seasonings. Then we’ll assemble these roasted veggies, along with a few other simple ingredients, into a sandwich. Finally, we’ll toast this sandwich until all sides are golden brown. The crispy outside and moist inside makes for a perfect, mouth-watering combination you’re sure to love!
Another amazing feature of this roasted veggie sandwich is that it can be served either hot or cold. It can easily be made in advance, stored in a refrigerator, and then either toasted or served chilled. It stores well for 4-5 days.
Feel free to add in or substitute your choice of protein and vegetables. If you don’t have mozzarella cheese, you can substitute plain cream cheese or another choice of cheese. You can easily make this meal a combo with tomato soup, baked potato wedges, roasted brussel sprouts, or easy tossed salad. Use a grill instead of a skillet if toasting this sandwich. You can also use gluten-free bread and it will turn out just as good, as it’s naturally full of flavors and juices.
I encourage you to share your experience in the comments below if you tried this Roasted Veggie Sandwich or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Roasted Veggie Sandwich
Ingredients
- 1 Zucchini
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 1 tbsp Olive Oil
- 1 tbsp Garlic Powder
- ¼ tsp Salt or to taste
- ¼ tsp Black Pepper or to taste
- ½ tsp Dried Parsley
- ½ tsp Dried Oregano
- 6 oz Vegan Mozzarella Cheese
- 10 oz Rosemary Focaccia Bread
- 4 tbsp Vegan Mayonnaise
- 6 leaves Fresh Basil large
Instructions
- Preheat the oven to 350 F.
- Wash and slice zucchini, red bell pepper and green bell pepper lengthwise into a few pieces.
- Cover sliced veggies with olive oil, garlic powder, salt, pepper, parsley and oregano.
- Spread sliced veggies on a baking sheet pan and roast them for 15 minutes. Press them with a spatula, then flip them on their sides and roast them for another 15 minutes. Be careful not to overcook them.
- In the meantime, spread one tablespoon of mayonnaise each on four slices of rosemary focaccia bread.
- Assemble slices of mozzarella cheese, the roasted vegetables, and fresh basil on bread slices, then close them into sandwiches.
- Toast these sandwiches on a grill or skillet over medium heat for 2 to 3 minutes, flipping sides until both are golden brown. Slice sandwiches in half and serve warm or chilled.
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