You ever take a bite of something and immediately want to eat it again the next day? That’s this sandwich.
It’s crunchy, creamy, a little smoky, and 100% plant-based.
This is my go-to when I want something easy but really satisfying.
Bonus: It’s great warm or cold, and it keeps well for lunch the next day.
🛒 What You’ll Need
- 1 medium zucchini, sliced into ¼-inch rounds
- 1 small eggplant, sliced into thin rounds
- 1 red bell pepper, cut into strips
- 2 tablespoons olive oil
- Salt and pepper to taste
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ cup vegan pesto (store-bought or homemade)
- 4 slices of multigrain or sourdough bread
- Optional: arugula or spinach for added crunch
💛 Why I Love This Recipe
This sandwich is a little messy in the best way. The flavors just work. It’s the kind of recipe you make once and crave again.
- Pesto adds a zesty, herby punch
- Roasted veggies bring that deep, savory flavor
- No dairy, no meat – just solid plant-based goodness
- Great for lunch, road trips, or picnics
- You can roast the veggies ahead of time and build as you go
🍽 Makes: 2 sandwiches
⏱ Total Time: 35 minutes
🧠 Why This Recipe Works (Quick Science)
Roasting the veggies concentrates their natural sugars and makes them extra flavorful. The olive oil helps them brown evenly, and the pesto adds brightness and fat for balance. Toasting the bread adds texture, so you get crunch with every bite.
🥦 Meal Plan Ideas
- Add this sandwich to your Meatless Monday lineup
- Make 4x the roasted veggies and use them in pasta, bowls, or wraps
- Serve with tomato soup or a big salad for a light dinner
😬 Common Mistakes
- Not salting the veggies: They’ll taste flat. Season well.
- Skipping the bread toasting: Toasted bread holds up better with moist fillings.
- Overstuffing: It’s tempting, but less is more here. You want balanced bites.
- Using soggy veggies: Let them cool slightly before building your sandwich.
🍽 What to Serve With
- A side of kettle chips or sweet potato fries
- Creamy tomato soup or a veggie-packed minestrone
- Cold pasta salad or quinoa tabbouleh
- Fresh fruit or a pickle on the side
🧰 Tools You’ll Need
- Baking sheet
- Parchment paper
- Knife & cutting board
- Small bowl for mixing
- Toaster or skillet for toasting bread
🔄 Substitutions & Variations
- Swap in portobello mushrooms or yellow squash
- Use ciabatta or focaccia instead of sourdough
- Add hummus or a slice of vegan cheese for richness
- Make it a wrap instead of a sandwich
- Add sliced avocado for creamy texture
⏳ Make Ahead Tips
- Roast veggies up to 3 days in advance. Store in the fridge.
- Pesto keeps for a week in a sealed jar.
- Toast bread fresh when assembling.
🥪 How to Make Vegan Pesto & Roasted Veggie Sandwich
Step 1: Preheat the Oven
Set your oven to 425°F and line a baking sheet with parchment.
Step 2: Prep the Veggies
In a bowl, toss zucchini, eggplant, and red bell pepper strips with olive oil, salt, pepper, oregano, and garlic powder.
Step 3: Roast the Veggie
Spread them on the baking sheet in a single layer. Roast for 20–25 minutes, flipping halfway, until browned and tender.
Step 4: Toast the Bread
Toast your bread slices in a toaster or skillet until golden and slightly crisp.
Step 5: Spread the Pesto
Once bread is toasted, spread a thick layer of vegan pesto on both slices.
Step 6: Build the Sandwich
Layer roasted zucchini, eggplant, and peppers on one slice. Add arugula if using. Top with the other slice of bread and press gently.
Step 7: Serve and Enjoy
Slice the sandwich in half and serve warm or at room temp.
🧊 Leftovers & Storage Tips
- Store leftover roasted veggies in an airtight container in the fridge for up to 3 days.
- Store assembled sandwiches in foil or beeswax wrap—best eaten within 24 hours.
- Reheat in a skillet or toaster oven to revive crispness.
💬 FAQ
Can I make this gluten-free?
Yep! Just use gluten-free bread.
Can I use store-bought pesto?
For sure. Just double-check it’s dairy-free—some contain cheese.
Can I grill the veggies instead of roasting?
Absolutely. Grilling adds even more smoky flavor.
Is it good cold?
So good. Just toast the bread first so it doesn’t get soggy.
❤️ Wrap Up
This vegan pesto and roasted veggie sandwich is one of those feel-good meals that’s easy to make and full of flavor. I hope you give it a try—and when you do, let me know in the comments! I’d love to hear how you made it your own.