This Roasted Vegetable Sandwich is everything you want in a summer sandwich! Fresh, flavorful, and satisfying, this sandwich is stacked with roasted veggies, creamy tofu ricotta, peppery arugula, and vegan pesto.
Eggplant, zucchini, and red bell peppers are roasted until tender on the inside and golden on the outside.
They're layered with creamy tofu ricotta, vegan pesto, peppery arugula, and a splash of lemon juice, all piled onto crusty ciabatta bread.
Simple to make but full of flavor, you'll want to make it again and again!
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Ingredients
Here's everything that goes into this delicious roasted veggie sandwich!
Each ingredient plays a key role in building layers of flavor and texture that make this sandwich so memorable.
Eggplant: When cooked, eggplant becomes soft and almost buttery in texture.
Zucchini: Soft, slightly sweet, and mild in flavor, zucchini balances out the deeper taste of eggplant.
Red Bell Peppers: These get wonderfully sweet and smoky when roasted. Cut them into thick strips.
Arugula: It keeps things from feeling too heavy and adds a nice fresh, peppery flavor!
Lemon Juice: Just a quick squeeze adds brightness. Don't skip it!
Salt and Pepper: Enhances the natural flavors! It's especially important to salt everything before adding it to the sandwich. Veggies like eggplant and zucchini taste bland without it.
Ciabatta Bread: Ciabatta is ideal for this sandwich as it has a crisp crust, soft center, and it's strong enough to hold all the layers. French bread, sourdough, or a baguette also work well. Skip soft white bread because it'll fall apart and get soggy!
Vegan Pesto: Optional, but adds so much flavor! The fresh basil flavor pairs perfectly with the roasted veggies.
I used Trader Joe's vegan pesto, but my nut-free vegan pesto is even better (shhh, don't tell Joe!).
See recipe card for quantities.
Helpful Equipment
This veggie sandwich is simple to make with a few basic kitchen tools like a good knife and cutting board.
You'll need a food processor to whip up the tofu ricotta- and it comes in handy if you're making the pesto from scratch, too.
For roasting, use two large baking sheets so the veggies have room to roast instead of steam. A little overlap is fine, but too much layering can lead to soggy veggies.
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. Blend drained tofu with olive oil, lemon juice, miso, garlic, nutritional yeast, salt, and pepper until smooth. Adjust seasoning to taste.
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!
Note: Use two baking sheets to avoid overcrowding, which helps the veggies roast evenly and develop golden edges instead of steaming.
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!
Just use your favorite gluten-free bread to make this sandwich gluten-free.
Add a drizzle of balsamic glaze for extra flavor if you're feeling fancy!
Serving Ideas
This sandwich is delicious and satisfying on its own, but if you're feeling snacky, it pairs perfectly with a handful of salty chips, a green salad, or a warm bowl of soup.
Lentil, tomato soup, or vegetable orzo soup are my favorite!
Tips & Tricks
Slice veggies evenly so they roast at the same rate and don't burn.
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.
Frequently Asked Questions
It's best to assemble right before eating to keep the bread from getting soggy and the veggies are slightly warm!
The tofu ricotta adds so much creaminess and flavor to this recipe so if you can make it, I would recommend it! You could also use a store-bought vegan ricotta (I think Kite Hill has one!) or you could use crumbled vegan feta (will yield different results but will be good!)
Yes, just store components separately and assemble when ready to eat.
More Roasted Veggie Recipes
Looking for other recipes like this? Try these:
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Recipe
Roasted Vegetable Sandwich
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
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