This healthy vegan roasted vegetable sandwich is packed with grilled veggies, mustard, mayo and sriracha for an extra awesome taste. It’s perfect for a summer picnic or light meatless lunch. Make it in the oven or on the grill. Allergen Information: free of dairy, egg, corn, nut. Can be made soy-free with soy-free mayo. It can be made gluten-free with gluten-free bread.
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.
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.