Roasted Vegetable Sandwich (Vegan!)

A Roasted Vegetable Sandwich that has been cut in half to show the interior.

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Roasted Vegetable Sandwich (Vegan!)

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!

Prep Time10

Cook Time35

Total Time45

Course: Lunch, Main Course

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Sandwiches

Calories: 451kcal

Author: Megan Calipari

Cost: $7

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

Notes

It is important to use a crusty bread for these sandwiches. Softer breads will get soggy. If you can't find ciabatta rolls or loaves, use a crusty French roll or loaf.

I added a range of tablespoons for the pesto and hummus because it is really up to you! Add as much spread as you like.

These sandwiches do not keep well, so only assemble as many as you plan to eat. But the ingredients can be stored separately and assembled easily when you are hungry.

Nutrition