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    Home - Recipes

    Roasted Vegetable Sandwiches

    Nov 12, 2018 · Modified: Aug 9, 2022 by Courtney · This post may contain affiliate links · 10 Comments

    708 shares
    Jump to Recipe

    These roasted vegetable sandwiches are SO delicious!  Earthy portobellos, sweet red peppers and zucchini, herby pesto, and creamy brie all perfectly housed in a multigrain ciabatta bun.  Healthy and easy to make, these sandwiches make an excellent quick lunch or dinner.

    A front view of tacked halves of roasted vegetable sandwiches.

    I have a love affair with sandwiches, especially if you add melted cheese.  A good grilled cheese sandwich is definitely one of life's best gifts.  I like to think of these roasted vegetable sandwiches with brie as a lighter, more nourishing and sophisticated version of a grilled cheese sandwich.  Mushrooms, zucchini and red peppers are my favourite flavour combo with the pesto, but you could switch it up for any vegetables that you really love - maybe eggplant or sweet potato?  The best part is that these sandwiches are ready in 25 minutes, with only 5 minutes of that as prep time.

    A cutting board with roasted vegetable sandwich ingredients on it.

    How to make roasted vegetable sandwiches

    Start by heating your oven to 450℉ and placing your sliced veggies on a large baking tray.  I like to line my tray with parchment paper for easy cleanup.

    Slice up your veggies.  For the red peppers, I like to roast them in quarters, and for the portobello mushrooms and the zucchini, I like them in slices no more than ½ inch thick to ensure that they will roast fairly quickly. Brush the sides of the vegetables lightly with a small amout of cooking oil and season with salt and pepper.

    A cutting board with sliced red peppers, portobello mushrooms, and zucchini on it.

    Pop everything in the oven and roast for 20 minutes.  When your veggies are done roasting, switch the oven setting to broil.

    Begin assembling your sandwiches by placing some arugula on the bun, then add ⅓ of the veggies, top with some brie, and slather some pesto on the top half of your ciabatta bun.

    Because melted brie is the best brie, we are going to put only the bottom half of the sandwich under the broiler for 30 seconds or so - you want to JUST melt the brie.

    Top with the pesto covered half of the bun and enjoy!

    a hand holding up a sandwich with roasted vegetables, brie, and pesto

    DIETARY CONSIDERATIONS

    This recipe for roasted vegetable sandwiches is suitable for the following diets:

    • vegetarian
    • for vegan, use vegan cheese and pesto
    • for gluten free use gluten-free bread

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    MORE ROASTED VEGETABLE RECIPES YOU'LL LOVE

    If you like this roasted vegetable sandwich with pesto and brie cheese, you might want to check out some of our other awesome roasted vegetable recipes:

    • Roasted Brussels sprouts with lemon tahini sauce
    • Roasted broccoli and white bean soup
    • Roasted golden beets with wilted greens

    If you have made this recipe we’d love to see it! Tag us on Insta @loveandgoodstuff.
    Loved this? Don’t forget to rate it below!

    A close up view of a hand holding half a roasted vegetable sandwich.
    Print Recipe
    5 from 6 votes

    Roasted Vegetable Sandwiches with pesto and brie

    Roasted portobello mushrooms, red peppers and zucchini with pesto and melted brie cheese on a ciabatta bun
    Prep Time5 mins
    Cook Time20 mins
    Total Time25 mins
    Course: Main Course
    Cuisine: American
    Diet: Vegetarian
    Servings: 3 sandwiches
    Calories: 429kcal
    Author: Courtney
    Prevent your screen from going dark

    Ingredients:

    • 3 multigrain ciabatta buns
    • 3 portobello mushroom
    • 2 red pepper
    • 1 zucchini
    • 1 cup arugula
    • 3-4 Tablespoons pesto
    • 1⁄2 small wheel brie cheese

    Instructions

    • Set your oven to bake at 450℉ and prepare your vegetable for roasting by slicing the red peppers into quarters, and the portobello mushrooms and zucchini into ¼ inch slices.  Brush the veggies lightly with cooking oil and season with salt and pepper.
    • Roast the vegetables for 20 mins. When the vegetables have finished roasting, set the oven to broil.
    • Build your sandwiches by placing arugula on the bottom half of the bun, and top with the roasted zucchini, mushrooms and red pepper. Finish with a couple of slices of brie cheese.
    • Place the sandwiches (without the top half of the bun) under the broiler for just about 30 seconds to begin melting the brie.
    • Spread the top half of the bun with pesto, and place on the sandwich then serve.

    Nutrition

    Calories: 429kcalCarbohydrates: 38gProtein: 21gFat: 22gSaturated Fat: 11gTrans Fat: 1gCholesterol: 57mgSodium: 785mgPotassium: 753mgFiber: 4gSugar: 8gVitamin A: 3407IUVitamin C: 114mgCalcium: 156mgIron: 1mg

    * nutritional information is calculated by online tools and may not be 100% accurate.

    Tried this recipe?Mention @loveandgoodstuff or tag #loveandgoodstuff!
    « Smoked Salmon Carbonara
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    About Courtney

    I'm Courtney and I love great food!

    Creating delicious meals, photographing them, and sharing them with friends and family are some of my favourite joys ❤️
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    Reader Interactions

    Comments

    1. Ginny McMeans says

      November 19, 2018 at 6:32 pm

      Roasted Veggie Sandwich is the only way to go.Love your pesto as the condiment.

      Reply
    2. Tayler Ross says

      November 19, 2018 at 6:47 pm

      This is my kind of sandwich! So many delicious veggies!

      Reply
    3. Dannii says

      November 19, 2018 at 7:10 pm

      I love a roasted vegetable sandwich. Especially with loads of pesto spread on it.

      Reply
      • Courtney says

        November 19, 2018 at 11:36 pm

        It's ALL about the pesto!

        Reply
    4. Mary Bostow says

      November 19, 2018 at 7:22 pm

      Now this will be my favorite sandwich! Wonderful combination of ingredients. I'm sure this is incredibly delicious! So, so goood! Very well!

      Reply
      • Courtney says

        November 19, 2018 at 11:35 pm

        Thank you! It's my favourite too!

        Reply
    5. Andrea Metlika says

      November 19, 2018 at 7:44 pm

      Oh my goodness, this looks and sounds absolutely divine.

      Reply
      • Courtney says

        November 19, 2018 at 11:35 pm

        Thanks so much, Andrea! They really are delicious.

        Reply
    6. Katie says

      November 19, 2018 at 7:51 pm

      This is a fantastic idea!! They look delicious- I love roasted veggies, but never thought to put them on a sandwich. Yum!

      Reply
      • Courtney says

        November 19, 2018 at 11:34 pm

        Thank you! They make great sandwiches 🙂

        Reply

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