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Roasted veggie sandwich with white background

Roasted Veggie Sandwich

This roasted veggie sandwich is perfect for winter, fall, spring, or summer! It is easy to make, simple, healthy, and uses any veggies that are in season.
4.63 from 8 votes
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Course: Lunch
Cuisine: Hawaiian, Vegan
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 Sandwiches

Equipment

  • 13”x18” Baking Sheet

Ingredients

Roasted Veggies

  • 1 Red Bell Pepper sliced
  • 1 Zucchini sliced
  • ½ Onion sliced
  • 1 Eggplant sliced
  • 2 tsp Olive Oil
  • 1 tsp Garlic Powder
  • Salt and Pepper to taste

Everything Else

  • 1 Head of Lettuce pick your favorite
  • 3 Tomatoes sliced
  • Alfalfa Sprouts
  • Classic Hummus
  • Vegan Pesto
  • Mustard optional

Instructions

  • Preheat oven to 425°F and prepare baking pan with silicone baking mat, aluminum foil, or oil to prevent vegetables from sticking to the pan.
  • Prep, wash, and slice vegetables.
  • In a large bowl combine Bell Pepper, Zucchini, Onion, Eggplant. Coat with Olive Oil. Mix in Garlic Powder, Salt, and Black Pepper.
  • Spread vegetables evenly on a baking pan and bake for 30-35 minutes until vegetables are browned and tender.
  • Start assembling the sandwich with two slices of bread, spread hummus on one slice and pesto on the other. Start to layer the sandwich with Lettuce, Tomato, Roasted Vegetables, then Sprouts. Enjoy!
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