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This Is the Ultimate Roasted Vegetable Sandwich! Seriously, you need to make it. It takes like 10-15 minutes of standing time in the kitchen.
Take out the veggies from the refrigerator. Slice them up. Prep a large grill pan. Place the veggies on the grill. Finish up some other work. Flip the veggies. Then grill more veggies. Slap sauces on the bread, load up the veggies. Eat!
Ingredients and Tips for the Ultimate Roasted Vegetable Sandwich:
- Grilled cauliflower and blackened broccoli – cruciferous vegetables are low-calorie, and rich in folate, vitamins C, E, and K, and fiber. The fiber from these grilled cruciferous veggies helps keep you fuller longer.
- Grilled zucchini. This vegetable has a very high water content. Cut it in relatively thick pieces so that there’s less surface area and therefore less opportunity for water to escape. Get it out of the pan before it starts to seep water.
- Charred red onions add a nice sweetness and turn up the umami in this vegan grilled sandwich.
- Red bell pepper – toasting really brings out their sweet and smoky flavor and makes them wonderfully soft!
- Fresh Baby spinach is rich in many essential nutrients like folate, vitamin C, niacin, riboflavin, and potassium. Always look for fresh spinach that is bright green and appears freshly picked.
- The combination of mayo, mustard, and sriracha lend this vegan vegetable sandwich a spicy, tangy and sweet flavor with a bit of a punch!
- Be sure to start with a nice bread like this Rye Almond bread loaf.
Substitutions for this Grilled Vegetable Sandwich:
- I grilled the veggies on a grill pan on the stove. The veggies can be roasted as well. Toss in oil, salt, pepper, and roast in the oven till tender-crisp. This ultimate Veggie Sandwich!
- I couldn’t open the jar of pickles or those would be in this delicious roasted/grilled vegetable sandwich too. Feel free to add some.
- For more protein, add cooked chickpeas or other beans mashed with Sriracha and mayo. Or add some thin slices of blackened up tempeh or tofu.
- Sub rye bread with spelt or whole wheat.
How to make the best Roasted Vegetable Sandwiches:
1. Heat a large grill pan on medium-high heat. Drizzle a little oil and spread it on the pan. Place the sliced and cut-up vegetables on the pan. Cook until well grilled. Flip and grill a bit more until tender-crisp. I stared with the pepper, broccoli, and zucchini.
2. Then the thinly sliced cauliflower, and red onion.
3. Place your roasted veggies on a plate to let them cool down a bit.
4. Spread mayo on the toasted or warm bread slices. Top one slice with Spinach, then add grilled red onions, zucchini, and red bell pepper.
5. Top with roasted broccoli and cauliflower.
6. Then add the mustard and Sriracha sauce. For the pictures, I added quite a lot of Sriracha and I recommend you adjust the amount to your taste. Though Hubb loved his sandwich.
7. Serve hot.
More ideas for grilled vegetable sandwich fillings:
Mix and match from the list below to create your own grilled veggie sandwich:
- Portobello mushrooms
- Asparagus
- Corn
- Sweet Potatoes
- Poblanos
- Eggplant
- Romaine, radicchio or swiss chard (yes, grilled)
- Fennel
Tips for grilling vegetables in a grill pan on the stove:
- Cut your vegetables into the same thickness for even grilling.
- Brush the cut and sliced vegetables with a mix of olive oil, salt, and pepper.
- Sort your vegetables by size and density. More dense vegetables like carrots and sweet potatoes should be grilled together. Softer vegetables like asparagus, onion, bell or poblano pepper and green beans can go together. Denser vegetables will take longer to cook.
- Use medium heat for grilling your vegetables on the stove.
- Turn the vegetables, but not too often. I recommend occasionally shaking the pan to keep the vegetables from sticking.
This roasted vegetable sandwich is being shared at slightly Indulgent Tuesdays. Allergy Free Wednesdays, Rickis wellness weekend
More sandwich recipes from the blog:
- Roasted Butternut Squash Sliders with Caramelized Onions
- Cucumber Mint Cilantro Chutney Sandwich
- Buffalo Millet & Red Bell Pepper Ranch Grilled Sandwich
- Tempeh Sandwich
The Ultimate Roasted Veggie Sandwich
Ingredients
- thinly sliced cauliflower, 1/4 inch or less
- halved broccoli florets
- sliced zucchini
- sliced red bell pepper
- sliced red onion
- baby spinach , or other baby greens
- Oil as needed
Sauces:
- vegan mayonnaise of choice, I used Nasoya Light
- prepared mustard , I used Jalapeno mustard
- sriracha or ketchup
- bread slices, or baguette or hoagie roll
Instructions
- Heat a large grill pan on medium-high heat. Drizzle a little oil and spread on the pan.
- Place the sliced veggies on the pan. Cook until well grilled. Flip and grill a bit more. Grill till tender crisp.
- Broccoli and Cauliflower take longer to get grilled. About 8-10 minutes. I used small Broccoli Florets and sliced them into halfs. Other veggies get done in 6-8 minutes.
- Grill or toast the bread slices. Spread mayo on both sides of the bread slices.
- Layer some spinach/greens. Top with red onions, Zucchini, bell pepper. then Broccoli and Cauliflower.
- Sprinkle salt and pepper. Add mustard and Sriracha or ketchup to taste. Serve hot.
- If roasting in the oven, toss veggies in oil, salt and pepper and bake at 425 degrees F until tender crisp. 15-25 minutes.
Notes
- For more protein, add cooked chickpeas or other beans mashed with Sriracha and mayo. Or thin slices of grilled tempeh or tofu.
Tips for grilling vegetables in a grill pan on the stove:
- Cut your vegetables into the same thickness for even grilling.
- Brush the cut and sliced vegetables with a mix of olive oil, salt, and pepper.
- Sort your vegetables by size and density. More dense vegetables like carrots and sweet potatoes should be grilled together. Softer vegetables like asparagus, onion, bell or poblano pepper and green beans can go together. Denser vegetables will take longer to cook.
- Use medium heat for grilling your vegetables on the stove.
- Turn the vegetables, but not too often. I recommend occasionally shaking the pan to keep the vegetables from sticking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Editor’s Note: This post was originally published in September 2013 and has been updated for accuracy and comprehensiveness in November 2019.
Looks beautiful and delicious! I’ve never had it this way! Love this recipe.
Excellent . thanks for popping in
This is quite possibly the most amazing sandwich I’ve ever seen! I may have started salivating while reading this post 😀