Roasted Vegetable Sandwich
This Roasted Vegetable Sandwich recipe is stacked with caramelized mushrooms, onions, zucchini, and bell peppers. We finish them off with creamy goat cheese and fresh pesto for a sandwich that's packed with color and flavor.
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Servings:
Calories: 574kcal
Ingredients
- 1/3 cup olive oil
- 2 Tablespoons red wine vinegar
- 1 Tablespoon Italian seasoning
- 1 1/2 teaspoons Kosher salt
- 1 teaspoon garlic powder
- ¾ teaspoon black pepper
- 2 sweet bell peppers (sliced)
- 1 large red onion (sliced)
- 1 medium zucchini (sliced thick)
- 1 medium yellow squash (sliced thick)
- 12 ounces crimini mushrooms (sliced)
- 8 Tablespoons pesto
- 4 ounces goat cheese
- 4 fresh sandwich rolls
Instructions
- Preheat the oven to 425 degrees. Coat two large sheet pans with non-stick cooking spray. Whisk together the olive oil, red wine vinegar, Italian seasoning, salt, garlic powder, and pepper. Spread the veggies out evenly between two pans, then pour the olive oil mixture over all. Toss well to combine.
- Roast for 12 minutes, then rotate the pans and toss the vegetables. Roast another 10-15 minutes, or until the veggies are browned and crisp on the edges and tender inside.
- Spread pesto on both sides of the roll, then spread goat cheese on the top side. Layer the bottom of the bread with the veggies, then sandwich with the top of the roll. Serve immediately.
Notes
- Feel free to swap in your favorite veggies. Cherry tomatoes and eggplant would also be great.
- Other great bread options include French baguette or a crusty Italian loaf.
- Leftover roasted veggies can be stored in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 574kcal | Carbohydrates: 43g | Protein: 16g | Fat: 39g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 15mg | Sodium: 1547mg | Potassium: 843mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2980IU | Vitamin C: 95mg | Calcium: 152mg | Iron: 2mg