Name: Roasted Veggie Sandwich
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 Servings
Cuisine: American

Balancing Bowls Verified

January 28, 2026

This Roasted Veggie Sandwich combines tender, caramelized vegetables with a creamy Garlic Herb Sauce for a flexible, make-ahead meal that works for lunch, dinner, or meal prep. The method is simple: roast the vegetables and garlic together, prep the sauce while they cook, and assemble everything on hearty bread for a satisfying, colorful dish.

From the Cook

1/14

Roasted Veggie Sandwich

Balancing Bowls Verified

Ingredients

WarningMilk and 5 other allergens identified

Instructions

This recipe also lives on Balancing Bowls.Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.

Prep vegetables (for sandwich): Cut zucchini, eggplant, onion, and bell pepper into strips or wedges. Place on one side of the sheet pan. Drizzle with 2 tablespoon olive oil, sprinkle with oregano, salt, and pepper, and toss to coat.

Add garlic (for sauce): Slice the tops off two garlic heads, drizzle with 1 tablespoon olive oil, and wrap loosely in foil. Place on the same pan as the vegetables.

Roast everything together for 25-35 minutes, flipping vegetables halfway through, until tender and lightly browned. The garlic will likely need a full 35-40 minutes, remove vegetables as they finish and let the garlic continue roasting until soft and golden.

Prep sauce ingredients (for sauce): While the vegetables and garlic roast, measure and prepare the remaining sauce ingredients (beans, herbs, lemon juice, salt) so they're ready to blend once the garlic is done.

Make the Garlic Herb Sauce (for sauce): When the garlic is cool enough to handle, squeeze the cloves into a food processor. Add beans, remaining 1 tablespoon olive oil, lemon juice, salt, and herbs. Blend until smooth, adding 1 tablespoon water if needed to loosen. (If skipping the sauce, use your favorite store-bought or homemade herb spread instead.)

Assemble sandwiches (for sandwich): Toast or warm the bread if desired. Spread the Garlic Herb Sauce (or alternate spread) on both sides of the bread, layer roasted vegetables evenly, top with microgreens or arugula, and close the sandwich.

Serve: Slice in half and enjoy warm or at room temperature.

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Veggie Roasting Perfection 🔥
Cut vegetables to uniform 1-inch pieces to ensure even roasting and prevent some pieces from burning while others remain undercooked.
Moisture Management 💧
Pat vegetables completely dry before roasting to encourage caramelization and prevent steaming, which helps develop deeper flavor and better texture.
Sauce Flavor Layering 🌿
For the Garlic Herb Sauce, let minced herbs sit in the olive oil for 10-15 minutes before mixing to release their full aromatic potential.
Bread Toasting Technique 🥖
Brush focaccia with olive oil and briefly toast on a hot skillet to create a crispy exterior that prevents the bread from getting soggy from the roasted vegetables.
Bean Prep Pro Tip 🫘
If using canned beans, rinse thoroughly and pat dry to remove excess sodium and improve texture when incorporating into the sandwich spread.

Intelligent Tags

About the Cook

Balancing Bowls

I'm Nora! Balancing Bowls is the product of a slightly chaotic life, a need to make and grow things, and a love of creative cooking. If you're here because you're trying to feed your family well without losing your mind, you're in the right place.