Roasted Vegetable Sandwich
Roasted Vegetable Sandwich- What’s your best vegetarian sandwich recipe? After trying this one, I bet you will have a whole new way to answer that question! I’m going to show you more than just making a great veggie sandwich that will change your work week lunch forever. I’m also going to give you tricks and tips for roasting vegetables to bring out all their flavor. I love this recipe and I am excited to share it with you!
The Ultimate Roasted Veggie Sandwich
You did it again, didn’t you? Impulse buying at the produce section or Farmers Market, or maybe you got a bunch of random items in your CSA share this week and you’re wondering what to do with it all. I am here to help!
Whenever I am at the Farmers Market, I am always overhearing customers ask the farmers what to do with certain items, or just looking for new ways to cook them. This blog is all about finding great uses for fresh fruits and vegetables, and making things from scratch. I’d love for you to visit the about page to find out how The Copper Table can help you make awesome food you will love.
Speaking of uses for fresh fruits and vegetables, you should try this homemade soup and check out the produce recipes section of the site!
Why You’ll Love This Veggie Sandwich
Move over roast beef, and get out of the way ham! This sandwich will change what you thought a sandwich could be.
This veggie sandwich is full of flavor and makes a great meal prep option for the work week. Just roast your veggies and build sandwiches as you need them!
If you are trying to get more vegetables into your diet, a sandwich like this should be at the top of your list!
I absolutely love this sandwich for a picnic. It is a departure from normal picnic fare, and I think the flavors hold really nicely until you’re ready to eat.
This recipe is also a perfect use for leftover roasted veggies, like my rainbow carrots. This is about as easy to make as you can imagine. It’s just roasting the veggies and assembling the sandwiches (the full instructions and ingredients can be found in the recipe card). The recipe is easily doubled or tripled for meal prep or to just make a lot of these sandwiches at once!
What Vegetables Can You Put In A Roasted Vegetable Sandwich?
You can really go in a lot of different directions with this recipe. For the recipe as it is written, I chose vegetables that go really well together from a flavor perspective, and because they taste great when roasted.
Here are the vegetables I used, and I will also give some substitution options in the recipe card notes for more ideas!
Sweet Potatoes- You’ll love the texture these add to the sandwich.
Carrots- Make sure you buy them with the tops! This way, you can use them on the sandwich instead of lettuce. So flavorful!
Heirloom Tomatoes- Fresh picked heirloom tomatoes are fantastic. If you want a really colorful sandwich, try finding tomatoes in green or yellow.
Beets- The organic farm I used to work at grew a lot of beets. I think some people find them intimidating to cook, but I happen to love them. Especially in this sandwich!
Avocado- I just had to include this because it pairs so nicely with the other veggies.
Red Bell Pepper- There aren’t many things better than a roasted red bell pepper, am I right?
Onion- I think yellow onion is best here.
You’ll also notice goat cheese listed in the recipe card. I love the tangy flavor of it against the slight sweetness of the roasted veggies. The carrot tops and the fresh basil leaves are a lovely alternative to lettuce.
What Is The Secret To Roasting Vegetables?
In all my years of a veggie forward (but not vegetarian) eating regimen, I have cooked a lot of vegetables in my time and I have noticed that the secret to roasting them is pretty simple:
Season them in a way that enhances without overpowering their flavors, and roast until fork tender and caramelized (but not burned). Depending on the vegetable, the cooking temperature and time can vary but I have found that if you follow these principles you will have good results.
What Bread Should I Use For A Roasted Veggie Sandwich?
My favorite bread for this sandwich is a soft and chewy ciabatta. Crusty sliced sourdough is wonderful as well.
What Sauces Toppings And Condiments Go On A Veggie Sandwich?
This sandwich is terrific with a lot of different sauces, meaning you can use the same veggies over and over and still have what seems like a whole new sandwich. I have several options right here on the blog including basil pesto, red pepper pesto, tahini sauce, and pesto made with garlic scapes.
What To Serve With A Roasted Vegetable Sandwich
I love a good picnic, and this sandwich is one of my favorites to bring. Whether you are going on a picnic or not, the following suggestions will be great either way!
- Burrata Caprese
- Farro Salad
- Lemon Cucumber Salad
- Blueberry Lavender Lemonade
- White Chocolate Raspberry Blondies
How To Store Roasted Veggie Sandwiches
These store very well in the refrigerator tightly wrapped in plastic wrap or foil. They will keep for 2 or 3 days that way. If you want to store them longer, I recommend leaving the avocado off completely, or adding it when you are ready to eat the sandwich which will keep it from browning. Leaving the avocado off the sandwich for storage until ready to eat means that they will last up to one week in the refrigerator.
You can also store the roasted veggies in a tightly sealed plastic container or gallon freezer bag and make the sandwiches when you are ready. The vegetables will keep well for up to one week.
I hope you enjoy this roasted vegetable sandwich! If you want all the latest updates, be sure to sign up for my email newsletter. I’d love to hear from you if you made this recipe, just leave a rating or comment. Happy Cooking!
PrintRoasted Vegetable Sandwich
This Roasted Vegetable Sandwich is a delicious way to add variety to your lunches and picnics. Great for meal prep, the vegetables can be made ahead and you can assemble the sandwiches when you're ready. If you are looking for a way to eat more veggies or find a new way to eat them, this sandwich is what you're looking for!
- Total Time: 30 minutes
- Yield: 2 Servings 1x
Ingredients
- 1 small sized Sweet Potato
- 1 medium sized Red Beet
- 2 large Carrots with tops
- 1 large Red Bell Pepper
- 1/2 of a Yellow Onion
- 6–8 large fresh Basil leaves
- 4 ounces of Goat Cheese
- 1/2 an Avocado
- 1 medium sized Heirloom Tomato
- 2 Tbsp Avocado Oil
- 1 tsp of Salt
- 1/2 tsp of Pepper
- 2 Ciabatta rolls (or your favorite bread!)
- 1 Tbsp of Mayonnaise (or other favorite condiment like pesto)
Instructions
- Place an oven rack in the lower center of the oven (not all the way at the bottom) and turn on the oven to 425 degrees.
- While the oven heats, line a large rimmed baking sheet with foil (dull side up and begin prepping the vegetables to roast.
- Peel and slice the sweet potato and the red beet into 1/4 inch thick slices and place on the baking sheet.
- Cut the ends off the carrots and slice them vertically about 1/4 inch thick and put them on the baking sheet.
- Slice the top off the red bell pepper and cut it in half and add it to the baking sheet.
- Cut the half an onion into four wedges and add it to the other veggies.
- Drizzle the 2 Tbsp of avocado oil onto the veggies and stir gently to distribute the oil.
- Sprinkle with the 1 tsp of salt and 1/2 tsp of pepper, being sure to do your best to evenly season all the veggies.
- Roast for 15 to 25 minutes, checking every 2 to 3 minutes after the 10 minute mark until the carrots, sweet potatoes, and beets are fork tender.
- While the veggies roast, cut the goat cheese into 1/4 inch thick slices. You should have enough for 3 slices per sandwich.
- Cut the heirloom tomato into 1/4 to 1/2 inch thick slices (2-3 slices for each sandwich).
- Tear the green leaves off the carrot top stems until you have about a half cup of carrot top greens to divide between the sandwiches.
- Cut the avocado in half and scoop the flesh from one half to use on both sandwiches. The rest of the avocado can be set aside for another use.
- Slice the ciabatta bread in half lengthwise and spread on mayonnaise or your favorite condiment (I have a few suggestions in the recipe notes).
- When the veggies are done roasting, carefully peel the skin from the red bell pepper halves.
- Add the roasted veggies and the tomato slices to the sandwich, along with the goat cheese and avocado. Place the carrot tops and fresh basil leaves on each sandwich and serve.
Notes
If you want to make the sandwiches ahead of time before storing them in the refrigerator, be sure to leave the avocado off until ready to eat to prevent the avocado from browning. If you want to pre-make them and include the avocado, they will keep in the fridge for a couple of days.
The vegetables can be stored in a sealed plastic container or gallon freezer bag for up to one week, and you can make sandwiches as you need them.
Pre-made sandwiches without the avocado will keep tightly wrapped in plastic wrap or foil in the refrigerator for up to one week.
Here are a few ideas for condiments that are great on these sandwiches:
Here are some other ideas for vegetables you can add to the sandwich to change it up:
Butternut Squash
Poblano Chiles
Golden Beets
Rainbow Chard
Mushrooms
These are just a few ideas. Let your imagination and creativity come up with even more options!
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
- Category: Main Dishes and Sandwiches
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 712
- Sugar: 16
- Sodium: 1934
- Fat: 42
- Saturated Fat: 12
- Unsaturated Fat: 27
- Trans Fat: 0
- Carbohydrates: 66
- Fiber: 10
- Protein: 22
- Cholesterol: 29
This looks so delicious! My kind of sandwich!
This is MY kind of sandwich!
I’m featuring you this week when the next To Grandma’s house we go link party starts, thanks for sharing with us!
Thanks for sharing with SSPS, this post is one of my features for this week’s Link-up. Thank you for sharing with us, we sure appreciate it! Melynda @scratchmadefood!
This Roasted Vegetable Sandwich is a delightful choice for a healthy and satisfying meal. Yum! Love the photos, too. 🙂 Thanks for sharing and for joining Fiesta Friday Party! We hope to see you again.
This sounds incredible! Thanks for sharing on SSPS, I hope to see you again next week. I will be featuring your recipe.
that is a good-looking sandwich!!