Fresh, hearty, and full of flavor, this Roasted Vegetable Sandwich layers roasted eggplant, zucchini, and red bell peppers with creamy tofu ricotta, peppery arugula, and vegan pesto on crusty bread. It's a satisfying vegan sandwich that works well for lunch or easy weeknight meals.
Serve it warm right after assembling, or roast the vegetables ahead of time for an easy make-ahead lunch.
Jump to:
Ingredient Notes
Here's everything that goes into this delicious vegan sandwich.
Each ingredient plays a key role in building layers of flavor and texture that make this sandwich so memorable!
Eggplant & Zucchini: Slice evenly so the vegetables roast at the same rate and don't burn.
Red Bell Pepper: Cut into thick strips and roast until softened and lightly charred.
Olive Oil: Toss the vegetables well so they roast evenly and don't dry out.
Arugula: Add just before serving so it stays fresh.
Crusty Bread: Use sturdy bread like ciabatta or sourdough so it can hold the roasted vegetables without becoming soggy.
Vegan Pesto: I used Trader Joe's vegan pesto, but homemade works even better!
See recipe card for quantities.
How to Make This Recipe
Follow these simple steps to roast the veggies, prepare the tofu ricotta, and assemble a sandwich that's bursting with flavor.
The full written recipe can be found in the recipe card below.
Step 1: Slice the zucchini into ½-inch rounds and add to a large baking sheet and brush with olive oil, salt and pepper.
Step 2: I slice the eggplant about ¼ inch thick, but ½ inch works if you prefer it meatier. Cut rounds in half to fit the bread, then brush with olive oil and season with salt and pepper.
Step 3: Cut the bell peppers into ¾ to 1-inch thick strips. Drizzle with olive oil and sprinkle with salt and pepper. Roast the veggies at 425°F for 25-30 minutes, flipping the veggies halfway through.
Step 4: While the veggies roast, make the tofu ricotta using the full recipe here: vegan tofu ricotta
Step 5: In a small bowl, toss the arugula with a squeeze of lemon juice, a pinch of salt, and black pepper. Set aside.
Step 6: Slice and toast the ciabatta or baguette then spread vegan pesto on one slice and the tofu ricotta on the other.
Step 7: Layer the roasted veggies onto the bottom half of the sandwich.
Step 8: Top with the arugula and a sprinkle of chopped basil, close it up, and enjoy!
Substitutions & Variations
There are so many ways to switch up roasted vegetable sandwiches depending on what you have on hand or what you're craving.
Try these easy variations to keep things fresh and flavorful every time you make one!
- Want to switch up the veggies? Add in portobello mushrooms, red onions, tomatoes, or even carrot!
- Not a fan of arugula? Try baby spinach or mixed greens for a milder flavor.
- Switch up the bread. A ciabatta loaf is my ideal sandwich bread, but a baguette, sourdough, or even focaccia all work well.
- Add a pinch of chili flakes or a smear of harissa or Calabrian chili paste to spice it up!
- Add a drizzle of balsamic glaze for extra flavor!
Tips & Tricks
Feel free to slice the veggies to your liking! I like the eggplant and zucchini on the thinner side for quicker roasting, and the bell peppers in thicker strips for a bit of bite.
Make sure the veggies have room on the baking sheet! Using two baking sheets gives the veggies plenty of space, helping them roast properly and get nicely browned instead of turning soft and steamed.
Don't skip flipping halfway. It helps everything roast evenly and get those golden edges.
Let veggies cool slightly before assembling so they don't wilt the arugula.
Storage
If you're making the sandwich ahead of time, store the roasted vegetables, arugula, and bread separately to keep things fresh. Assemble just before eating.
Store: Store leftover roasted veggies in an airtight container in the fridge for up to 4 days.
Reheating: Reheat the veggies in a skillet over medium heat or in a 375°F oven for about 10 minutes, until warmed through. Toast the bread right before assembling, then add the ricotta, pesto, and arugula.
Fully assembled sandwiches are best enjoyed the same day to avoid sogginess.
More Vegan Lunch Ideas
Looking for other recipes like this? Try these:
Don't forget to leave a comment and ⭐️⭐️⭐️⭐️⭐️ star rating down below if you try this recipe! Subscribe to my newsletter and follow along on Instagram for more recipes and updates.
Recipe
Roasted Vegetable Sandwich with Tofu Ricotta and Pesto
Ingredients
Roasted Vegetables
- 2 tablespoons Extra-Virgin Olive Oil
- 1 medium Eggplant sliced to preference
- 2 medium Zucchini cut into ½-inch thick rounds
- 2 medium Red Bell Pepper cut into thick strips
- Pinch of Kosher Salt and Pepper
Tofu Ricotta
- 14 ounce Block of Firm Tofu drained, not pressed
- 2 tablespoons Extra-Virgin Olive Oil
- 1 tablespoon Lemon Juice
- 2 teaspoons Yellow Miso Paste
- 1 Garlic Clove finely minced
- ¼ cup Nutritional Yeast
- ½ teaspoon Kosher Salt more to taste
- ¼ teaspoon Black Pepper more to taste
Sandwich Ingredients
- 2 cups Arugula
- 1 tablespoon Lemon Juice more to taste
- Pinch of Kosher Salt
- Pinch of Black Pepper
- 1 Ciabatta Loaf or Baguette divided into 4 sandwiches
- ⅓ cup Vegan Pesto store-bought or homemade
- 1-2 tablespoons chopped Fresh Basil
Instructions
- Preheat the oven to 425°F
- Slice the zucchini into ½-inch rounds and the bell peppers into ¾ to 1-inch thick strips.
- For the eggplant, I like mine sliced a bit thinner (around ¼ inch) so it roasts up soft and slightly crisp around the edges, but ½-inch work great if you want a meatier texture. I also cut the rounds in half to fit on the bread.
- Arrange the eggplant, zucchini, and bell pepper on two large parchment-lined baking sheets, making sure they're spread out evenly. Drizzle with olive oil and season with salt and pepper.
- Roast for 25-30 minutes, flipping the veggies halfway through. Keep an eye on them toward the end, they should be tender and slightly caramelized.
- While the veggies are cooking, make the tofu ricotta. Add the drained tofu into a food processor.
- Add the olive oil, lemon juice, miso paste, minced garlic, nutritional yeast, salt, and pepper. Pulse until smooth. Taste and adjust salt as needed.
- In a small bowl, toss the arugula with a squeeze of lemon juice, a pinch of salt, and black pepper. Set aside.
- Slice and toast the ciabatta or baguette then spread vegan pesto on one slice and the tofu ricotta on the other.
- Layer the roasted veggies onto the bottom half of the sandwich.
- Top with the arugula and a sprinkle of chopped basil, close it up, and enjoy!
Notes
Disclosure: This page contains some affiliate links. Please know that I may receive a percentage or commission from a link included on this page, at no extra cost to you. I will only ever recommend a product that I have used and believe has substantial value to my readers.
Comments
No Comments