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The Best Veggie Sandwich

The Best Veggie Sandwich

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The BEST Veggie Sandwich is made with roasted vegetables and sun-dried tomato pesto.


  • 2 zucchinis, ends removed, sliced in half width-wise, and then sliced length-wise
  • 2 red bell peppers, ends*, seeds, and ribs removed,and cut into flat pieces
  • 1 tablespoon avocado oil or oil of choice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 large slices sour dough bread
  • butter or oil
  • 1/4 cup sun-dried tomato pesto, homemade or store bought


  1. Preheat the oven to 425 degrees.
  2. Place the vegetables on a baking sheet and brush them with oil on both sides. Sprinkle with salt and pepper.
  3. Roast in the oven for 15-20 minutes, until tender and starting to brown, turning the vegetables over half way through the cooking time.
  4. Heat a skillet over medium heat.
  5. Butter or oil the outside of the slices of bread. Spread 2 tablespoon sun-dried tomato pesto on two of the slices. Stack the vegetables on top of the pesto-covered slices, and then top with the remaining two slices of bread. (the butter should be on the outside of the bread)
  6. Heat the sandwich in the skillet until the bread is toasted and brown, about 3 minutes per side. Enjoy!


*save the ends for another use

  • Prep Time: 6 minutes
  • Cook Time: 25 minutes
  • Category: recipes
  • Method: roasting
  • Cuisine: american


  • Serving Size: 1 sandwich
  • Calories: 504
  • Sugar: 10 grams
  • Fat: 27.3 grams
  • Saturated Fat: 6.3 grams
  • Carbohydrates: 54 grams
  • Fiber: 5 grams
  • Protein: 3 grams