Looking for the most perfect and savory vegetarian lunch? Try this healthy Roasted Vegetable Sandwich! Layered with colorful roasted vegetables, cheese, and savory seasonings, every bite is packed with flavor!
Easy, healthy, and savory vegetable sandwiches
There’s so much to love about a foolproof Roasted Vegetable Sandwich. Not only is it a great “clean out your fridge” (or garden) meal, but every bite is packed with savory flavors, tender cooked veggies, and of course, cheese! You can dig into this vegetable sandwich after just 30 minutes and add as many toppings or extra flavors as you like.
Mouthwatering vegetarian sandwiches can be served at barbecues, picnics, for easy weeknight dinners, or when you need a quick and easy lunch. Keep the flavors on theme with only Mediterranean vegetables, seasonal vegetables, or use whatever you have at home. The recipe is so flexible and the add-in options are endless!
Ready to get your hoagie on? These veg sandwiches are delicious next to more easy sides, like my Green Bean Broccoli Casserole and Cheesy Vegetable Soup!
What vegetables can you put in a roasted vegetable sandwich?
I made this veg sandwich recipe with mushrooms, green peppers, jalapeno peppers, tomatoes, potatoes, and green beans but you could add even more or make as many substitutions as you want. Try any of these suggestions:
- Butternut squash
- Leafy greens
- Red bell pepper
- Onions
- Broccoli
- Cauliflower
- Carrots
- Sweet potatoes
- Eggplant
- Zucchini
Not quite what you’re looking for? Head to my Vegetable Index for even more inspiration.
How to make roasted vegetable sandwiches
These veggie sandwiches couldn’t be easier to put together. All you have to do is roast the vegetables, place them in a roll, and top with cheese or any other sandwich toppings you love! They’re ready to eat after a few simple steps:
Place the prepared vegetables on a large baking sheet.
Mix the oregano, thyme, rosemary, garlic, salt, black pepper, and olive oil together in a small bowl.
Drizzle the olive oil and seasoning mixture over top of the veggies and toss to coat.
Roast the vegetables until they’re fork tender, flipping them halfway through the baking time.
Scoop the roasted vegetables into sandwich rolls and add cheese on top to melt. I like to add some extra veggies on top of the cheese too!
Variations
- Bread – Layer the veggies into hoagie (hero) rolls, gluten free bread, crusty rolls, homemade sourdough bread or regular sliced sandwich bread.
- Add meat – Throw in some chicken, ground beef, or sliced turkey to please the meat eaters!
- Sandwich spread – Spread pesto sauce, spicy mayonnaise, mustard, barbecue sauce, or gravy on the sandwich bread. Alternatively, you can stir the roasted vegetables in some cherry tomato sauce for extra flavor and heat.
- Alternative cooking methods – Grill the veggies for deeper smoky flavors or turn them into roasted vegetable paninis by grilling the sandwiches in a panini press.
- Toppings and extra flavor – Mix in or top the sandwiches with sun-dried tomatoes, candied jalapenos, fresh herbs, romaine lettuce, spinach, radishes, pickled red onions, or balsamic reduction.
What to serve with a vegetable sandwich
Roasted or grilled vegetable sandwiches are delicious with all sorts of sides, whether you’re craving something simple or more extravagant. Keep things simple and enjoy these sandwiches next to french fries, cilantro lime rice, black bean corn salsa, or mashed potatoes. For elaborate picnics and barbecues, go all out with this Italian pasta salad, no mayo potato salad, and cheesy eggplant casserole.
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Colorful Roasted Vegetable Sandwich
PrintIngredients
- 8 oz mushrooms sliced
- 2 green bell peppers sliced
- 2 tomatoes chopped
- 2 potatoes peeled, chopped into 1/2 inch cubes
- 1 cup green beans cut into thirds
- 1 jalapeno pepper remove the seeds, finely diced
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3 cloves garlic minced
- salt + pepper to taste
- 1/3 cup olive oil
- 4 sandwich rolls
- 4 slices cheese
Instructions
- Preheat oven to 425 degrees F.
- Place mushrooms, peppers, tomatoes, potatoes and green beans on a large baking sheet that's been sprayed with nonstick spray. Depending on baking sheet size, you might need to use 2.
- In a small bowl mix oregano, thyme, rosemary, garlic, salt + pepper and olive oil.
- Pour olive oil mixture on the vegetables and toss to coat.
- Bake vegetables for 25 minutes, flipping half way.
- Remove from oven, and divide vegetables on sandwich rolls, adding a slice of cheese to each sandwich. Serve and enjoy!
Vicki says
Loved this sandwich!
Pamela says
Thank you Vicki, happy to hear you liked it!
Rene says
Super yummy! Everyone in my house ate it. I threw in some chicken for the meat eaters. We found that it didn’t have a ton of flavor so we drizzled some balsamic on it and it was soooo good. I switched up the veggies to potatoes, zucchini, green beans, green beans (never would have thought of that before!) and onions
Pamela says
Hey Rene, thanks for commenting! I’m so happy to hear it was a family hit! 🙂
Michelle Brewer says
What type of cheese would you recommend for this? Looks fantastic! My husband was actually the one to spot this recipe and begged me to get the stuff to make it. lol. Looking forward to trying it.
Pamela says
Hey Michelle, I’d recommend good ol fashioned American cheese, or provolone. Enjoy the sandwiches!
Chris says
These look delicious!!! Never thought of adding potatoes with other roasted vegetables!! Will definitely have to try it!!!
Found this at Foodie FriDIY
Charisa says
These look great – vegetarian or not!
Norma Chang says
A very satisfying meatless meal and all the veggies and dried herbs are from garden, right?
Pamela says
Of course Norma! 🙂
Kelly @ Hidden fruits and veggies says
*Swoon* I looooove a big, stuffed veggie sandwich! Especially a messy one. There’s just something about messy food that makes it taste better 🙂 I didn’t notice when you said you went meat free, but that’s exciting! I’m a 15-year vegetarian veteran, so if you need any tips let me know 🙂
Pamela says
Thanks Kelly, I always think of you when I need motivation and new recipes! <3
Adriana says
This is a perfect addition to a tailgating party. Very creative and those combinations of flavors I am sure are wonderful. Many thanks for participating in this shop #client
Ashley says
Oh gosh tell me about it – the back and forth between cooler weather and warm weather is killing me!! haha
These hoagies sound awesome – so my kind of meal!
annie says
There is not enough veggie-based football food — oh gawd I just typed and deleted “foodball food” — here’s to changing that!
These are so east-coasty, with the crusty buns and the sliced cheese and the just-oily enough veggies. Perfect.
Jessie says
I know what you mean about this crazy weather! I’m ready for cold, although it doesn’t get cold enough for me out here in Oregon, sadly! I would love to try this veggie hoagie, preferably with lots of cheese! It’s awesome to have a healthy alternative to heavy, greasy football food 🙂
Pamela says
My life motto… more cheese!
Shashi at RunninSrilankan says
Oh dear – that tray of roasted veggies looks so darn good Pamela!
Pamela says
Thanks Shashi!
Koko says
Ohhh my gosh, I love this idea!! Soooo yum!!
Pamela says
Thanks Koko!
Suzanne says
Who needs meat when you have a delicious sandwich like this. Good for you going meat free!!
Pamela says
I know, right?! Loving this as a hoagie alternative, even my meat loving husband was into it.
grace says
i’m someone who isn’t a vegetarian but definitely doesn’t include meat in every meal. i’d be fully satisfied with a hoagie like this!
Pamela says
Thanks Grace, I hope you enjoy one of these hoagies for a meatless night!
Amy @ Elephant Eats says
I know, what is WITH this ridiculous weather? Thank goodness it finally seems to be cooling down. I want to pull out my scarves and sweaters and tea already! Love the idea of a veggie hoagie. I know my hubby would adore these…I might throw on some cheese too like a veggie cheesesteak 😉
Pamela says
Hey Amy, love seeing you here! Yes to cheese! There’s cheese on these hoagies, it’s just covered in veggies on both sides of it, yum!