A hearty, colorful sandwich piled high with roasted vegetables, fresh greens, and a garlicky herb spread, perfect for lunch or a light dinner.
Some recipes are meant to be flexible, and this roasted veggie sandwich is one of them. It's more of a method than a strict recipe, a flexible pants recipe for turning whatever vegetables you have on hand into a satisfying, flavor-packed meal. I love it as a quick lunch or an easy dinner when I've already got a tray of roasted veggies in the fridge.
Roasting is where the magic happens. Toss whatever vegetables you have on hand with olive oil and a pinch of salt, then let the oven do the work. Some vegetables, like peppers and onions, may cook faster than others like eggplant or sweet potato, so keep an eye on the pan and pull each one off when it looks perfectly tender and caramelized. It's low effort, high reward, and the flavors only get better once everything is layered into a sandwich.
While the vegetables roast, I also roast the garlic right alongside them to save time and deepen its flavor. You can prep the rest of the Garlic Herb Sauce ingredients while everything is in the oven so that once the garlic comes out, all that's left is a quick blend in the food processor. Then I make a simple Garlic Herb Sauce that brings everything together, creamy, bright, and loaded with fresh herbs. It's one of those sandwiches that's casual enough for a weekday lunch but feels special enough to serve when friends drop by.
Ingredient Notes
Vegetables - This sandwich works with nearly any mix of summer and fall produce. I usually reach for zucchini, eggplant, onions, and bell peppers, but roasted sweet potato or mushrooms are great alternatives. You want enough vegetables to fill a large sheet pan; that's your guide, not a strict amount.
Bread - Focaccia is my favorite for soaking up the sauce, but ciabatta or baguette also work beautifully. Choose bread that's sturdy enough to hold up to juicy roasted vegetables and creamy spread.
Greens - Microgreens add a bright finish, but arugula or spinach work just as well if that's what you have.
Garlic Herb Sauce - This creamy spread ties the sandwich together. Roasted garlic and white beans form the base, while a half-cup of soft herbs like dill, cilantro, parsley, or mint adds a burst of freshness. Roast the garlic alongside the vegetables, then blend it into the sauce once it comes out of the oven. You can prep the beans, herbs, and seasonings ahead so it comes together fast. For variation, try other herb-forward sauces like Walnut Basil Pesto, Garlic Dip, Cilantro Garlic Sauce, Yogurt Dill Sauce, Lemon Tahini Sauce, or Lemon Herb Sauce.
Instructions
Before you dive in, note that I've included the Garlic Herb Sauce steps here and in the recipe card below. If you're planning to use a store-bought or different homemade herb spread, you can simply skip those steps and move straight to roasting the vegetables and assembling the sandwiches.
Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper. Prep the vegetables by cutting zucchini, eggplant, onion, and bell pepper into long strips or wedges. Toss them directly on the pan with about 3 tablespoons olive oil, 1 teaspoon dried oregano, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Spread everything into a single layer so the vegetables roast evenly.
Slide a foil-wrapped head of garlic onto the same pan to roast at the same time for the Garlic Herb Sauce. Roast for 20-25 minutes, flipping halfway through, until the vegetables are tender and lightly browned at the edges. The garlic will likely need the full 35-40 minutes, so remove the vegetables as they finish and let the garlic continue until soft and golden.
While everything roasts, prep the remaining Garlic Herb Sauce ingredients - measure out your beans, herbs, lemon juice, and salt so they're ready to go when the garlic is done. Once it's cool enough to handle, squeeze the roasted cloves into a food processor and blend the sauce (see mini-recipe below) or grab your favorite store-bought spread.
Once the veggies are ready, prepare the bread - toast, warm, or leave it at room temperature depending on your preference. Spread the Garlic Herb Sauce on both sides of the bread, layer the roasted vegetables evenly, top with microgreens or arugula, and close up the sandwich. Cut in half if you'd like and enjoy warm or at room temperature.
How to Serve
- Packed for meal prep or picnics: wrap each sandwich in parchment paper to keep it neat for travel or storage, and it also makes for a charming presentation when you serve the sandwiches. If you're packing for a picnic or prepping ahead, make sure to use a hearty bread that can hold up to the sauce for longer without getting soggy.
- With a bowl of soup or salad on the sides: try pairing it with my Roasted Tomato and Pepper Soup for a cozy, color-coordinated combo.
- Served open-faced for a lighter portion: it takes on a bit of a pizza vibe when you sprinkle on cheese and slide it under the broiler for a minute. It makes a fun, casual lunch or dinner idea that can easily be customized for guests.
- As a vegetarian main at a casual gathering, or as a great flexitarian option for parties, with a platter offering half vegetarian sandwiches and half with sliced chicken or turkey added.
Tips, Tricks & Alterations
- Mix and match vegetables based on what's in season or left over.
- Microgreens, arugula, or spinach all add freshness.
- Use any sturdy bread that can handle a saucy filling.
- Double the roasted veggies for meal prep, they're great in wraps or grain bowls.
- Swap sauces for a new twist (see internal links above).
- Store components separately in the fridge and assemble sandwiches fresh.
Recipe
Roasted Veggie Sandwich
Ingredients
- 1 medium zucchini cut into long strips
- 1 bell pepper any color, seeded and cut into strips
- 1 medium red or white onion cut into wedges or thick strips
- 1 small eggplant cut into strips
- 3 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon freshly ground black pepper
- 4 -8 slices focaccia or other artisan bread
- 1 -2 cups microgreens or arugula/spinach
- ½ -¾ cup Garlic Herb Sauce or alternate spread
Garlic Herb Sauce (Optional - or use your favorite store-bought spread)
- 2 large heads garlic or 3 small, tops trimmed
- 3 tablespoon olive oil divided (2 tablespoon for roasting, 1 tablespoon for blending)
- ⅓ cup cooked navy beans or cannellini/Great Northern, rinsed if canned
- 1 teaspoon fresh lemon juice
- ½ teaspoon kosher salt plus more to taste
- ½ cup loosely packed fresh soft herbs dill, cilantro, parsley, mint
- 1 tablespoon water optional to thin
Instructions
- Combined Instructions for Roasted Veggie Sandwich & Garlic Herb Sauce (Optional)
- Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.
- Prep vegetables (for sandwich): Cut zucchini, eggplant, onion, and bell pepper into strips or wedges. Place on one side of the sheet pan. Drizzle with 2 tablespoon olive oil, sprinkle with oregano, salt, and pepper, and toss to coat.
- Add garlic (for sauce): Slice the tops off two garlic heads, drizzle with 1 tablespoon olive oil, and wrap loosely in foil. Place on the same pan as the vegetables.
- Roast everything together for 25-35 minutes, flipping vegetables halfway through, until tender and lightly browned. The garlic will likely need a full 35-40 minutes, remove vegetables as they finish and let the garlic continue roasting until soft and golden.
- Prep sauce ingredients (for sauce): While the vegetables and garlic roast, measure and prepare the remaining sauce ingredients (beans, herbs, lemon juice, salt) so they're ready to blend once the garlic is done.
- Make the Garlic Herb Sauce (for sauce): When the garlic is cool enough to handle, squeeze the cloves into a food processor. Add beans, remaining 1 tablespoon olive oil, lemon juice, salt, and herbs. Blend until smooth, adding 1 tablespoon water if needed to loosen. (If skipping the sauce, use your favorite store-bought or homemade herb spread instead.)
- Assemble sandwiches (for sandwich): Toast or warm the bread if desired. Spread the Garlic Herb Sauce (or alternate spread) on both sides of the bread, layer roasted vegetables evenly, top with microgreens or arugula, and close the sandwich.
- Serve: Slice in half and enjoy warm or at room temperature.
Did you make this recipe? Let me know!