Roasted Veggie Sandwich
This Roasted Veggie Sandwich combines tender, caramelized vegetables with a creamy Garlic Herb Sauce for a flexible, make-ahead meal that works for lunch, dinner, or meal prep. The method is simple: roast the vegetables and garlic together, prep the sauce while they cook, and assemble everything on hearty bread for a satisfying, colorful dish.
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
- 2 tablespoon olive oil for sandwich
- 1 tablespoon olive oil for sauce
- 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
- 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
- 1 tablespoon olive oil for herb sauce
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.1 medium zucchini, 1 bell pepper, 1 medium red or white onion, 1 small eggplant, 2 tablespoon olive oil, 1 teaspoon dried oregano, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
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.1 tablespoon olive oil, 2 large heads garlic
- 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.⅓ cup cooked navy beans, 1 teaspoon fresh lemon juice, ½ teaspoon kosher salt
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.)½ cup loosely packed fresh soft herbs, 1 tablespoon water, 1 tablespoon olive oil
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.1 –2 cups microgreens, ½ –¾ cup Garlic Herb Sauce, 4 –8 slices focaccia or other artisan bread
- Serve: Slice in half and enjoy warm or at room temperature.
Nutrition
Calories: 1242kcalCarbohydrates: 205gProtein: 36gFat: 34gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 2726mgPotassium: 611mgFiber: 14gSugar: 14gVitamin A: 1709IUVitamin C: 63mgCalcium: 60mgIron: 2mg
Tried this recipe?Let us know how it was!
