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This ultimate vegan roasted vegetable sandwich is packed with delicious charred veggies and features a quick homemade sun-dried tomato basil spread! This easy veggie sandwich bursts with goodness at every layer. Make it for lunch or bring to a picnic. Nutfree and Soyfree!
Get ready for the ultimate Roasted Vegetable Sandwich – one that rivals anything you can get at the deli counter. Smoky, sweet, and tender grilled veggies with the perfect amount of charr sandwiched in toasted slices of bread with a little sun-dried tomato pesto spread! Everything is made from scratch here! YES, we take this grilled vegetable sandwich to the next level, by adding a homemade sundried tomato spread that comes together in the food processor in minutes.
There’s plenty of room for experimentation in this vegan roasted vegetable sandwich recipe. I used grilled eggplant, zucchini, red onion, and bell peppers. If you want, add fennel, endive, or mushrooms. All of those would make fine vegetable substitutes. Hummus, cashew cream, green vegan pesto, or white-bean puree can replace the sun-dried tomato spread.
You can skip the spread altogether and top the veggie sandwich with vegan cheese or just add a bunch of fresh basil or mint leaves. However, I do love the spread in this and I think so will you.
MORE SANDWICHES TO TRY
- Pulled Jackfruit BBQ Sandwiches
- Chickpea Avocado Salad Sandwich
- Tofu Egg Salad Sandwich
- General Tsos Tofu Sandwich
- Cauliflower Cheddar Pesto Sandwich
Grilled Veggie Sandwich
Ingredients
For the Grilled Veggies
- 1 long or large eggplant, sliced into 1/4-inch thick slices
- 1 zucchini, sliced a 1/4-inch thick slices
- 1 red onion, sliced into 1/8 inch thick slices or into 1/4-inch thick wedges
- 1 red bell pepper, sliced into 1/4-inch thick slices
- 7 ounces firm or extra firm tofu, pressed for 15 mins then sliced thin
- oil, use a neutral, high-heat oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Sun Dried Tomato Spread
- 1/4 cup sun dried tomatoes, , oil packed or dry
- 1/2 cup fresh basil
- 1 tablespoon lemon juice
- 1/2 teaspoon pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder, or a small garlic clove
- 1 tablespoon olive oil
- 6-7 tablespoons water
Assemble
- 8 bread slices, gluten-free is fine to use
Instructions
Grill the veggies.
- Heat your grill pan or the outdoor grill. You can also use a regular flat skillet, cast iron pan, or use a panini press. Once hot, brush the grill pan with oil then place the sliced vegetables on the pan. Brush some oil on the veggies. Sprinkle a little bit of salt and pepper and cook, pressing the veggies occasionally. You can use a spatula to press these vegetables down or use heavy grill weight. You can use skewers or toothpicks to keep the onion together.
- Cook until the vegetables have good golden brown stripes on them. Flip and continue to cook. Place tofu slices on the grill as well. Brush with oil. Sprinkle with salt and pepper. Optionally, drizzle a few drops of soy sauce and grill on both sides.
Meanwhile, make the sun dried tomato spread.
- Add all of the spread ingredients to the blender and a 1/4 cup of water and blend.
- Let the mixture sit for 2 to 3 minutes, then blend again and then add water, 1 tablespoon at a time, until the mixture is a spreadable consistency. Taste and adjust salt and flavor. This spread benefits from sitting for a bit. So make ahead and refrigerate for a few hours, if possible, and then adjust flavor if needed.
Assemble the Grilled Veggie Sandwich
- Toast your bread slices, then apply the spread on both of the slices. Top with the grilled vegetables, then close the sandwich and serve! You can also add some crunch with lettuce or sliced cucumber.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients:
- bread – multigrain, wheat, focaccia, ciabatta whatever you like.
- vegetables: red onion, bell pepper, zucchini and eggplant – the typical summer veggie mix. Feel free to swap out one veg for the other
- salt and pepper provide enough seasoning for the grilled veggies – we want the vegetable flavor to shine here
- the base of the spread is made using sun-dried tomatoes. You can use dried ones or the ones that are already marinated in oil.
- lots of fresh basil gives the tomato spread this wonderful Mediterranean pesto flavor we love so much
- lemon juice adds freshness to the spread. You could also add some zest, for a more lemony spread
- red pepper flakes add a bit of heat to the spread – feel free to add less or more to taste. Don’t worry, with the amount listed, it won’t be too spicy
Tips:
- If you don’t have a grilling pan, you can toss the veggies in olive oil, season with salt and pepper, and roast them in the oven. Finish them under the broiler to get that charr.
- You can add some more protein to this sandwich by adding some vegan chicken as well or some grilled or crisped tofu. Press the tofu before using and then grill it on the grill pan with salt and pepper add layer in the sandwich. And add white beans to the sun dried tomato spread
- If using marinated sun-dried tomatoes packed in oil, you can use the oil from the glass instead of the olive oil for the sun-dried tomato spread.
- Slice your zucchini and eggplant lengthwise if grilling outdoors, so that you won’t have to put up with all those little rounds falling through the grate.
How to make a Vegan Roasted Vegetable Sandwich
Prep your grill pan or the outdoor grill. Once the pan is hot, brush it with oil then place the sliced vegetables on the pan. Brush some oil onto the veggies, then sprinkle with a little bit of salt and pepper and grill.
Press the veggies occasionally while grilling. Tip: You can use a spatula to press these vegetables down or use heavy grill weight. You can use skewers or toothpicks to keep the onion together.
Cook until the vegetables have good golden brown char marks on them. Flip and continue to cook the other side.
Meanwhile, make the sun-dried tomato spread: Add all ingredients to the blender and a 1/4 cup of water and blend until smooth.
Let the mixture sit for 2-3 minutes then blend again and then add the rest of the water, 1 tablespoon at a time until the mixture is a spreadable consistency. Taste and adjust salt and flavor.
Toast your bread slices. Apply the spread on both of the slices. Then top with the grilled vegetables on one slice, then place another slice on top and serve.
Make-ahead instructions:
The spread can be made ahead of time and stored in the fridge for a week in an airtight container.
You can even grill the vegetables ahead of time. Here are a few storage tips: They should fine at room temperature for a few hours. To keep the veggies for a couple of days, refrigerate them in layers in shallow covered containers for upto 2 days
The best ever! I’ve made this plenty of times and sometimes sub out the eggplant for long and thinly sliced carrots—adds a really enjoyable sweetness.
Awesome!
I love this sandwich. I make it on weekends, but you can grill the veggies ahead of time (as noted in the recipe ) for a quick weekday meal. It tastes better than what you eat at most restaurants.
Yay!
I am looking forward to making this. We are oil-free though. How can I keep the veggies from drying out? Will aquafaba work?
Yes use aquafaba and cover the veggies with parchment or a lid after 10-25 mins
I will definitely try this, it looks delicious and easy to make.
Thank you! Leave a new review when you try it – can’t wait to hear what you think!
Absolutely gorgeous!!!!
Thanks
Yum! I love the flavor of sun dried tomatoes but never know how to use them. I love knowing how to make a spread with them. Thanks for including notes about using both kinds of sun dried, dry in package or oil-packed in jars.
Yup either works. You might need a bit kore water to blend the dry
Love the veggie sandwich