This Roasted Vegetable Sandwich is easy to make and is packed with flavorful balsamic roasted vegetables, pesto, and hummus. This sandwich is hearty, colorful, and completely vegan!
I am always thinking up new, easy dinner recipes to add to my site. I already have a wide variety of dinners from delicious Lentil Tacos, to super fast Vegan Fried Rice, to 20-minute pasta recipes like Vegan Tahini Pasta.
But sometimes, I just want a big, hearty sandwich. So I had to create this Roasted Vegetable Sandwich. This sandwich is piled high with balsamic roasted vegetables and slathered with pesto and hummus for a delicious sandwich that is totally dinner-worthy. So let's make it.
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Why You'll Love This Recipe
- This recipe uses simple, easy-to-find ingredients.
- And it is so easy to make.
- This Roasted Vegetable Sandwich is completely dairy-free and vegan, so anyone can enjoy it.
- It is packed with flavor from balsamic roasted vegetables and pesto.
- And most importantly, it is absolutely delicious.
Ingredients
Vegetables: A combination of eggplant, zucchini, bell pepper, and onion is the perfect combination of colors and flavors.
Balsamic Vinegar: Be sure to use a high-quality balsamic vinegar, here! It is the dominant flavor of the vegetables.
Garlic and Onion Powder: Garlic and onion powder add so much flavor.
Pesto: You can use homemade or store-bought. I used store-bought pesto to keep it really easy.
Ciabatta Rolls: It is important to use a crusty bread like ciabatta for this Roasted Vegetable Sandwich recipe. The vegetables have a lot of moisture in them, so if you use sliced bread, it will get soggy fast, and no one wants a soggy sandwich.
Instructions
Step 1. In a small bowl, combine balsamic vinegar, olive oil, garlic powder, onion powder, salt, and black pepper. Stir to combine.
Step 2. Arrange eggplant rounds, bell pepper, zucchini planks, and onion rounds on two baking sheets.
Liberally brush the vegetables on both sides with the balsamic mixture.
Then, roast the vegetables in a 425* F oven for 20 minutes, flip them over with a spatula, then continue roasting for 15 minutes more.
Place the ciabatta rolls into the oven for the last few minutes to warm them up.
Step 3. Just before assembling the sandwiches, combine arugula, olive oil, balsamic vinegar, salt, and pepper in a medium bowl.
Step 4. Now it is time to assemble the Roasted Vegetable Sandwiches! Slather one side of the ciabatta rolls with pesto and the other side with hummus.
Then, layer some of each vegetable onto each sandwich. Top with arugula and serve.
Recipe FAQs
These sandwiches do not store well, so only assemble what you plan to eat immediately.
Roast the vegetables, then place them into an airtight container and store them in the refrigerator for up to 4 days.
Then, heat and assemble single sandwiches as you will eat them.
Eggplant, zucchini, bell pepper, and onion all roast really well and make a delicious roasted vegetable sandwich.
Expert Recipe Tips
It is important to use two baking sheets to roast the vegetables. This gives them enough space to actually roast, rather than just steam.
It is also very important to use crusty bread, or your sandwich will become soggy very fast. If you can't find ciabatta rolls, you can also use a 1-pound ciabatta loaf or French rolls.
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📖 Recipe
Roasted Vegetable Sandwich (Vegan!)
Equipment
- 2 Baking Sheets
- 1 Cutting Board
- 1 Chefs Knife
- Measuring Spoons
Ingredients
To Roast the Vegetables
- 6 tablespoon Balsamic Vinegar
- ¼ Cup Extra Virgin Olive Oil
- 2 teaspoon Garlic Powder
- 2 teaspoon Onion Powder
- 1 ¾ teaspoon Kosher Salt Use 1 teaspoon if using table salt
- Black Pepper to Taste
- 1 Small Italian Eggplant, cut into ½" rounds
- 1 Medium Zucchini, cut into ¼" planks
- 1 Medium Red Bell Pepper, seeded and quartered
- 1 Medium Red Onion, cut into ½" rounds
Dress the Arugula
- 2 Cups Arugula
- 1 tablespoon Balsamic Vinegar
- 1 tablespoon Extra Virgin Olive Oil
- Pinch of Salt and Pepper
To Assemble the Sandwiches
- 4 Ciabatta Rolls Or a 1-pound ciabatta loaf
- 4-8 tablespoon Pesto See Note
- 4-8 tablespoon Hummus
Instructions
To Roast the Vegetables
- Preheat oven to 425*F.
- In a small bowl, combine balsamic vinegar, olive oil, garlic powder, onion powder, salt, and pepper. Stir to combine.6 tablespoon Balsamic Vinegar, ¼ Cup Extra Virgin Olive Oil, 2 teaspoon Garlic Powder, 2 teaspoon Onion Powder, 1 ¾ teaspoon Kosher Salt, Black Pepper to Taste
- Arrange the sliced eggplant, zucchini, bell pepper, and onion on two baking sheets. This allows the vegetable to have space to roast. Then, brush the vegetables liberally on both sides with the balsamic mixture. You may have a little leftover depending on the size of your vegetables. Just discard it.1 Small Italian Eggplant, cut into ½" rounds, 1 Medium Zucchini, cut into ¼" planks, 1 Medium Red Bell Pepper, seeded and quartered, 1 Medium Red Onion, cut into ½" rounds
- Roast the vegetables in a 425*F oven on the middle and top racks for 33-37 minutes, stopping to flip the vegetables over with a spatula after 20 mintues.
- Place the ciabatta rolls into the oven during the last few minutes to warm up.4 Ciabatta Rolls
Prepare the Arugula
- In a medium bowl, combine arugula, balsamic vinegar, salt, and pepper. Toss to combine.2 Cups Arugula, 1 tablespoon Balsamic Vinegar, 1 tablespoon Extra Virgin Olive Oil, Pinch of Salt and Pepper
Make the Sandwiches
- Spread 1 side of each warm ciabatta roll with pesto and the other side of each roll with hummus. Then, layer some of each vegetable onto the sandwich and finally top each with dressed arugula. Serve immediately.4-8 tablespoon Pesto, 4-8 tablespoon Hummus
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