Our perfect roasted veggie sandwich recipe features all the end of season vegetables roasted to perfection along with fresh dairy-free pesto and garlicky vegan cream cheese. This sandwich will please vegans and meat-eaters alike.

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Now we all love a fresh veggie wrap with crunchy summer vegetables and lots of greens. However, nothing beats the intense flavor you get with roasting your veggies. Plus, it is a great way to use up vegetables that may be getting close to their end of shelf life or ones that may have been picked before they hit peak ripeness.
Roasting vegetables that are off season is a great way to concentrate their flavor and make up for what they lack in ripeness.
Woohoo for using up old produce and turning leftovers into lunch!
What Vegetables are Best for a Roasted Veggie Sandwich?
You can use any hearty vegetable that can stand up to grilling or roasting. But here are our favorites:
- Zucchini- The vegetable we never know what to do with is a mainstay in all my veggie sandwiches. The mild flavor pairs well with just about any sauce or seasoning.
- Sweet Bell Peppers- easy to do in the oven, on the grill or on your gas stove. Roasted peppers are one of the easiest veggies to make at home. Getting them charred black and smoky just adds to the flavor of this sandwich.
- Red Onions- Roasting these babies is the perfect way to rid them of the oniony bitterness. While you can use white or yellow onions, but we find them too sweet.
- Eggplant- High in antioxidants but low on my list of favorite stand-alone vegetables. Always a supporting character, we prefer adding roasted eggplant to dished where they get to play with bolder flavors.
- Portobello Mushrooms- More than a meat substitute, mushrooms add a deep earthy flavor that balances out the sweetness of the tomatoes and red onion.
Also try:
- Slow Roasted Tomatoes- Slow roasting requires very little effort but lots of patience while the moisture evaporates to leave behind the most intensely sweet flavor. This is an excellent way to use up a bad batch of mealy tomatoes.
- Yellow Summer Squash- The vegetable I never know what to do with but we always end up growing in our garden!
- You can all try roasting spicier peppers like poblanos or jalapenos, cauliflower florets or steaks or even thinly sliced carrots.

What Bread Should I Use for A Roasted Veggie Sandwich?
Roasting vegetables causes them to give off water. The vegetables will continue to give off water while they are cooling. Pick hearty bread like a baguette or a ciabatta that can stand up to a little moisture.
We chose Schar Gluten Free Ciabatta Rolls for our sandwiches. Not only are they are delightful in flavor, but they are also a perfect size and easy to hold without all the veggies sliding out.

What Sauces, Toppings and Condiments Are on A Veggie Sandwich?
We like sauces that highlight the roasted vegetables but does not overpower them like pestos, tapenades, fresh marinara, mustards or aioli are all great options. In the springtime, we take advantage of the short season but extra garlicky ramps and use our ramp pesto. But our overall year round preference is our Easy Vegan Basil Pesto.
If you eat dairy, you can add cheeses that are soft in texture or easily melt like mozzarella, goat cheese or a herby cheese spread. But again we chose to keep it dairy-free with our Roasted Garlic Cashew Cream Cheese.
For roasted veggie sandwiches avoid adding anything with high water content, like salsas and relishes or adding any fresh veggies or greens.
What to Serve with Roasted Veggie Sandwiches?
Every great sandwich needs a great side dish. Here are a few side dish ideas to inspire your culinary adventure. Try a bowl of roasted red pepper soup, a side of gluten-free fried onions, a house salad with an easy salad dressing, and lemon soda or a dairy-free strawberry milkshake to top it off.
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Roasted Veggie Sandwich with Basil Pesto
Ingredients
- 1 small Eggplant sliced into ¼ inch rounds
- 1 small Zucchini sliced into ½ inch rounds
- 1 small red onion sliced into ½ inch rounds
- 2 Portobello Mushroom Caps scrape out the gills
- 4 Tablespoons Olive oil
- 4 Ciabatta rolls
- 4 slow roasted tomatoes optional but recommened
- 1 whole roasted red pepper sliced
- ½ cup Basil Pesto
- ¾ cup Cashew Cream Cheese or garlic cream cheese
Instructions
- Preheat oven to 400 F degrees. Place the eggplant, zucchini, onion, and mushroom caps in a single layer on a baking sheet. Brush with most of the oil and sprinkle with salt and pepper. Roast for 20 minutes, flipping halfway through roasting.1 small Eggplant, 1 small Zucchini, 1 small red onion, 2 Portobello Mushroom Caps, 4 Tablespoons Olive oil
- Cut the rolls in half and brush with olive oil. Heat a large skillet over medium heat. Place rolls cut down and toast for 3-4 minutes until slightly toasted and golden brown. Remove the rolls and add the pepper and tomatoes to warm.4 Ciabatta rolls, 4 slow roasted tomatoes, 1 whole roasted red pepper
- Spread the cream cheese evenly on the top and bottom of each roll. Add a round of eggplant on the bottom of each roll. Top with pesto. Repeat with each vegetable layering on the pesto then top with bun. A long toothpick can be helpful for keeping the sandwiches together.¾ cup Cashew Cream Cheese, ½ cup Basil Pesto




BW says
Is the nutritional yeast a critical component in this recipe?
Jen Wooster says
Not required on the sandwich, but if you want to make the vegan cream cheese (you can also buy cream cheese regular or vegan, instead) you will need it for flavor.
Chris Collins says
Now THIS is a sandwich!! Can't wait to try out the recipe, looks delish!!
Elaine says
This is not your typical boring sandwich! SO much flavour packed in one bun! Thanks
Cheryl says
Would this work at room temperature, with the veggies grilled two days before serving? I am looking fir a yummy sandwich to make on a camping trip with no refrigerator.
Jen says
I think it would be fine. I take it on picnics but I haven't tried extended periods of time. I would pack the veggies and bread in separate baggies to prevent the bread from getting soggy. Let me know how it turns out.
Cathleen @ A Taste of Madness says
I always think that veggie sandwiches are so boring. Not anymore!! This is the best one I have come across!!
Erica Schwarz says
I live for recipes like this. Whenever I eat a nice roasted veggie sandwich, I find it so satisfying! This one is amazing with the garlic cream cheese combined with the pesto - great recipe!
David says
I love this sandwich! I am a big fan of the flavors of roasted veggies, for the reasons you describe, but hadn't thought to use it for a sandwich until seeing this post. Yum! Sharing...
Tami Price says
My husband and I made this for dinner the other night! I was blow away on how much flavor this recipe had! Will be making again! Thanks so much for sharing!