Roast Veggie Sandwich with Basil Sauce

Up your lunch sandwich game with this Veggie Sandwich with oven-roasted vegetables and a creamy basil sauce! You’ll never want a store-bought sandwich again!

Light, easy and quick Spring recipes are in the air! Today’s Roasted Veggie Sandwich with Basil Sauce is delicious, fresh and light as air.

How’s Spring treating you guys?! It’s still cold here so it’s soup, soup, and more soup. Anything from this hearty Moroccan Lamb and Turmeric Lentil soup, to a simple Luscious Carrot Tomato Basil Soup, and in between. And what makes for a better lunch than a classic soup and sandwich combo?

Why this Roasted Veggie Sandwich is the bomb: 

These veggie sandwiches are packed with Mediterranean flavors from roasted veggies and basil sauce.

While I could’ve grilled those veggies, I just decided to throw them in the oven for a touch more ease. Some days I need to get food out of the way and in the oven while I figure out other things.

And by other things, most probably, I mean kids. lol. The basil sauce is what makes this roast veggie sandwich divine, so be sure to give it a try!

Tender roasted veggies. Crunchy bread. Luscious homemade basil sauce. This is one delicious sandwich.

There’s something about this veggie sandwich that just feels so fresh. Probably the fact that there is no cheese in them. And you can hate on me all you want right now, but I assure you when you make it you’ll know what I mean.

It’s the perfect meatless sandwich for picnics, beach trips, hiking, cycling, and just everyday light lunches! Another thing I love about the roasted veggies sandwich is how forgiving it is.

How to make the best Roasted Veggie Sandwich with Basil Sauce: 

The roasting is all done in the oven so you’ll have time to prepare your bread and pesto sauce in the meantime.

I used Italian Ciabatta rolls which I’ve slightly toasted. Since the veggies are soft, I really wanted a crunch from the bread. That’s totally optional, but why not?!

Then it’s pesto time. Gather up all your ingredients and pulse till smooth and creamy. The sauce is easily thinned out or thickened to your taste.

Tips for success: 

• I used my favorite veggies, but you can certainly throw in extra. I recommend a mix of firmer veggies like bell peppers, carrots, onions and mushrooms with some more watery like tomatoes and zucchini.
• Add some more water or vinegar to the basil sauce to make it thinner.
• Feel free to add some goat cheese or brie to the sandwiches once ready to assemble.

4.86 from 7 votes

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Roast Veggie Sandwich with Basil Sauce

Up your lunch sandwich game with these Veggies Sandwiches with oven-roasted vegetables and a creamy basil sauce! You'll never want a store-bought sandwich again! 

Course Main Course

Cuisine Italian, Mediterranean

Keyword sandwich with oven-roasted vegetables, sandwich with vegetables and basil sauce, veggie sandwich

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6 sandwiches

Calories 315 kcal

Author Mahy

Ingredients

For the Basil Sauce:

• 1 cup fresh basil leaves
• 2 tablespoons pine nuts or almonds
• 1 clove garlic
• 1/2 lemon juiced
• 1 pinch salt
• 1/4 cup olive oil
• 3 tablespoons grated Parmesan cheese
• 2-3 tablespoons Greek Yogurt or Skyr any fat concentration

For the Roast Veggies:

• 3 cups chopped mixed veggies such as: mushrooms sweet bell peppers, zucchini, carrots, onions and tomatoes
• 1 teaspoon each of salt and pepper
• 2 teaspoons dried oregano
• 1 pinch red pepper flakes
• 1 tablespoon olive oil

Assembling the sandwiches:

• 4 ciabatta or baguette sandwich breads
• 1 cup fresh baby spinach leaves
• Extra Parmesan for sprinkling

Instructions

1. Preheat the oven to 420 degrees. Line a baking sheet with parchment paper and add in the mixed veggies along with the seasoning and toss well. Swap up your favorite veggies or add more to the mix.
2. Roast the veggies for 18-22 minutes until tender.
3. In the meantime, make the creamy basil sauce. Place all the ingredients in a food processor and pulse until smooth and creamy. Feel free to adjust seasoning, lemon juice, and thickness. Add a little water to the sauce if you prefer a runny one and a little extra skyr or yogurt if you order a thicker sauce.
4. Assemble the sandwiches by spreading a thick layer of basil sauce on both sides of the sandwich bread. On the bottom part of the bread, layer some spinach, roast veggies, a sprinkle of parmesan cheese, pinch of pepper flakes and a drizzle of olive oil.

Recipe Notes

• I used my favorite veggies, but you can certainly throw in extra. I recommend a mix of firmer veggies like bell peppers, carrots, onions and mushrooms with some more watery like tomatoes and zucchini. 
• Add some more water or vinegar to the basil sauce to make it thinner. 
• Feel free to add some goat cheese or brie to the sandwiches once ready to assemble. 

Nutrition Facts

Roast Veggie Sandwich with Basil Sauce

Amount Per Serving (1 sandwich)

Calories 315 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 2g13%

Cholesterol 2mg1%

Sodium 289mg13%

Potassium 271mg8%

Carbohydrates 35g12%

Fiber 4g17%

Sugar 3g3%

Protein 8g16%

Vitamin A 5320IU106%

Vitamin C 16.5mg20%

Calcium 75mg8%

Iron 8.5mg47%

* Percent Daily Values are based on a 2000 calorie diet.

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