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A close up view of a hand holding half a roasted vegetable sandwich.
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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 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Diet: Vegetarian
Servings: 3 sandwiches
Calories: 429kcal
Author: Courtney

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: 429kcal | Carbohydrates: 38g | Protein: 21g | Fat: 22g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 785mg | Potassium: 753mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3407IU | Vitamin C: 114mg | Calcium: 156mg | Iron: 1mg