The MadeMighty Blog

Family-Fave Easy Roasted Veggie Sandwich (30 minutes, vegan)

healthy plant-based vegan vegetable sandwich with sourdough, roasted peppers, squash and onion

Oct 13, 2024

Over a decade ago, when our house was bustling with teenagers and health wasn’t our top priority, I stumbled upon this easy roasted veggie sandwich recipe that quickly became a family favorite. These sandwiches consistently elicited excited “Yes!”es from even our most enthusiastic meat-eating kids.

Today, I’m sharing a modified, healthier version of the original veggie sandwich recipe that still pleases everyone. It’s versatile enough to offer both real and vegan cheese options, and the vegan mayo is indistinguishable from the regular kind. We’ve served these sandwiches countless times to guests alongside grilled meats, only to hear that the sandwich alone was more than satisfying.

You’ll love this easy roasted veggie sandwich, whether you’re catering to various dietary needs or simply looking for a crowd-pleasing meal. Let’s dive in!

Easy Roasted Veggie Sandwich

  • Servings: 6
  • Difficulty: Easy
  • Print

This is hands-down my family’s favorite plant-based dinner. Even the meat-eaters often request it! It is simple and delicious for busy days. Veggies can also be grilled.

Ingredients

  • 1⁄2 cup vegan mayonnaise
  • 6 cloves garlic, minced
  • 2 tablespoon lemon juice
  • 1⁄4 cup extra virgin olive oil
  • 2 jar roasted red peppers, slice in half
  • 2 small zucchini sliced lengthwise
  • 2 red onion sliced
  • 2 small yellow squash sliced lengthwise
  • 12 slices Sourdough bread
  • 6 slices Vegan cheese (Field Roast Chao is best)

Directions

  1. Preheat oven to 425° F, or use the air roast function of oven or air fryer.
  2. Lightly brush squash, zucchini and onion with olive oil on each side. Top with salt and pepper. Place on a parchment paper lined baking sheet and bake for about 15-20 minutes until edges are golden.
  3. Mix the mayonnaise, minced garlic, and lemon juice. Set aside.
  4. Spread some of the mayonnaise mixture on the cut sides of the bread, and top half the slices with cheese. Toast for about 5 minutes until cheese is melted.
  5. Layer bread with the roasted vegetables and the jarred red pepper.
  6. Recipe by MadeMighty Wellness (www.mademightywellness.com)

Nutrition Facts

Per Serving: 498 calories; 26.5 g fat; 59.4 g carbohydrates; 9.7 g protein; 0 mg cholesterol; 975 mg sodium.

For more ideas to get you started on your plant-forward adventure, download our free guide “Plant-Powered Meal Planning 101: A 6-Step Guide” . This checklist will walk you through creating delicious, satisfying plant-forward meals that are easy to prepare.

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Hey there! We're Lisa and Nayon Tomsio, the team behind MadeMighty.  We've faced the fear, the uncertainty, and the challenges that come with midlife health concerns. But we've also discovered the transformative power of blending plant forward nutrition with regular movement, stress management, and quality sleep.

Now, we're here to guide you on your path from health setbacks to optimal wellness. With our real-life experience and holistic nutritionist know-how, we'll empower you to use your health challenges as stepping stones to a revitalized life.