Best 2 Roasted Vegetable Sandwiches Recipes

**Roasted Vegetable Sandwiches: A Symphony of Flavors for Vegetarians and Vegans**

For vegetarians and vegans seeking a hearty and flavorful meal, look no further than roasted vegetable sandwiches. These sandwiches are packed with a symphony of roasted vegetables, creating a colorful and delectable dish that will satisfy even the most discerning palate. Indulge in the smoky sweetness of roasted red peppers, the earthy goodness of roasted zucchini, and the savory richness of roasted eggplant, all nestled between two slices of crusty bread. The roasted vegetables are complemented by a tangy sauce made from Greek yogurt, lemon juice, and fresh herbs, adding a touch of brightness to the sandwich. Whether you're a vegetarian, vegan, or simply a lover of delicious food, these roasted vegetable sandwiches are sure to impress. Dive into the recipes below to create this culinary masterpiece and tantalize your taste buds.

Here are our top 2 tried and tested recipes!

HERBED GOAT CHEESE AND ROASTED-VEGETABLE SANDWICHES

Herbed Goat Cheese and Roasted-Vegetable Sandwiches image

Categories Sandwich Herb Vegetable Roast Picnic Vegetarian Lunch Goat Cheese Spinach Summer Healthy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

Nonstick vegetable oil spray
2 medium zucchini, each cut lengthwise into 4 slices
1 large red bell pepper, quartered
1 large eggplant, cut crosswise into 1/2-inch-thick slices
2 tablespoons extra-virgin olive oil
3 teaspoons chopped fresh oregano
3 teaspoons chopped fresh thyme
1 tablespoon red wine vinegar
2/3 cup soft fresh goat cheese, room temperature (about 5 ounces)
1 teaspoon grated lemon peel
8 slices whole grain bread or whole grain rolls
2 cups (packed) baby spinach leaves

Steps:

Preheat oven to 400°F. Spray 2 large baking sheets with nonstick spray. Arrange zucchini, bell pepper, and eggplant on prepared baking sheets. Drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Roast 15 minutes. Turn vegetables over. Roast until tender and brown in spots, about 10 minutes longer for zucchini and 25 minutes longer for bell pepper and eggplant.
Whisk 1 1/2 teaspoons oregano, 1 1/2 teaspoons thyme, vinegar, and remaining 1 tablespoon oil in large bowl to blend. Add roasted vegetables and toss to coat.
Mix cheese, 1 1/2 teaspoons oregano, 1 1/2 teaspoons thyme, and lemon peel in medium bowl. Place all bread slices on work surface. Spread each with cheese mixture. Top 4 bread slices with roasted vegetables, then spinach leaves. Cover with remaining bread slices, cheese side down. Cut each sandwich in half.

ROASTED VEGETABLE SANDWICHES

Roasted Vegetable Sandwiches image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 acorn squash, halved, seeded and sliced into 1/2-inch-thick half moons (leave the skin on)
1 pound rainbow baby carrots (about 16), halved lengthwise if large
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground pepper
1 7.5-ounce container chive-and-onion cream cheese
1 tablespoon chopped fresh dill
8 slices multigrain bread
4 cups baby spinach
2 tablespoons red wine vinegar
1 cup pickled beets (about 6 ounces), drained and sliced 1/4 inch thick

Steps:

Place a baking sheet in the upper third of the oven and another in the lower third; preheat to 450˚. Toss the squash, carrots, olive oil, thyme, 1 teaspoon salt and a few grinds of pepper in a large bowl. Put the squash on one of the baking sheets and the carrots on the other, spreading the vegetables in a single layer. Roast, switching the pans halfway through, until the vegetables are lightly browned and tender, 25 to 30 minutes.
Meanwhile, mix the cream cheese with the dill in a small bowl. A few minutes before the vegetables are done, toast the bread, then spread with the cream cheese mixture. Toss the spinach with the vinegar and season with salt and pepper.
Lay out 4 slices of bread, cream cheese-side up. Top each with a layer of beets, then the squash, carrots, spinach and another slice of bread. Cut in half.

Tips:

Choose the right vegetables: Use a variety of vegetables that roast well, such as broccoli, Brussels sprouts, carrots, onions, peppers, and potatoes. Vegetables should be firm and not too ripe.
Cut the vegetables evenly: Cut the vegetables into uniform pieces so that they cook evenly. For example, cut carrots into 1-inch pieces and broccoli florets into 2-inch pieces.
Toss the vegetables in oil and seasonings: Before roasting, toss the vegetables in olive oil, salt, pepper, and any other desired seasonings. This will help them to brown and caramelize.
Roast the vegetables at a high temperature: Roast the vegetables at a high temperature (400-425°F) for 20-30 minutes, or until they are tender and slightly charred.
Make the sandwich: Once the vegetables are roasted, let them cool slightly. Then, assemble the sandwich on your favorite bread with your favorite toppings, such as cheese, avocado, or aioli.

Conclusion:

Roasted vegetable sandwiches are a delicious and healthy meal that can be enjoyed for lunch or dinner. They are easy to make and can be customized to your liking. With a variety of vegetables to choose from, you can create a sandwich that is both flavorful and nutritious. So next time you are looking for a quick and easy meal, try a roasted vegetable sandwich. You won't be disappointed!