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Epic Roasted Veggie Sandwich

Are you ready for an awesome sandwich that is both hearty and healthy? This epic roasted veggie sandwich is for you!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Keyword: roasted vegetable sandwich, roasted veggie sandwich, vegetable sandwich
Servings: 4 sandwiches
Author: Amy- A Red Spatula


  • 2 portabello mushrooms sliced in ¼-inch pieces
  • 1 medium-sized zucchini end cut off and sliced in ¼-inch strips
  • 1 bell pepper sliced
  • ½ medium onion sliced
  • ¼ cup olive oil
  • salt and pepper
  • 6 artichoke hearts
  • 1 cup microgreens or other sprouts of choice

Goat Cheese Basil Spread

  • 4 ounces softened cream cheese
  • ¼ cup goat cheese
  • ¼ cup fresh basil
  • 1 tablespoon minced garlic
  • salt and pepper to taste


  • Preheat oven to 400 degrees.
  • Place prepped zucchini, portabellas, onions, and peppers on a baking sheet. Brush with olive oil and sprinkle with salt and pepper. Move the baking sheet to the oven and bake for about 5-7 minutes. Just enough to soften the veggies, but not turn them to mush.
  • While they are cooking, quarter your artichoke hearts.
  • Now add your spread ingredients to a bowl and mix well.
  • When the veggies are done roasting, remove them from the oven and allow them to cool slightly before assembling your sandwich.
  • Spread your bread with the spread, then start layering on the veggies.


  • There are so many breads to choose from: ciabatta, sourdough, French baguette, or a hearty-grain bread. Ciabatta is my go-to, but anyone of them will work. If you’re feeling adventurous and want to make your own, check out my recipes for Einkhorn Sandwich Bread and Whole Wheat Oatmeal Bread.
  • When it’s really hot outside, I sometimes dread turning on the oven. You can avoid the oven with another cooking method. Roast veggies in an air fryer at 380 degrees for about 6 minutes, then start checking them for doneness. You might need to work in batches to keep the zucchini slices flat, depending on how thin you slice them, but it’s a great work-around when it’s too hot to work around the kitchen. You can also pan grilled vegetables on the stovetop if you have a ridged pan.
  • My family loves goat cheese, so that’s what I used for the spread on this sandwich, but there are lots of other options to try. Pesto and sundried tomato mayo are also really good, or just make your veg sandwich with mayonnaise or aioli. If you want to add this to your vegan recipes, use hummus or a plant-based mayo or cheese spread.
  • It’s always a good idea to have leftover oven roasted vegetables in the fridge, so if I’m roasting already, I’ll make extra. Leftovers are great in this Roasted Veggie and Orzo Salad, mixed into a simple pasta sauce, or used in a buddha bowl.