Roasted Veggie Sandwich
Packed with roasted broccoli, red pepper, zucchini, portobello mushrooms and thinly sliced onion, this roasted veggie sandwich ticks all the right boxes for a healthy lunch, and tastes so good you’ll be dreaming about it for days.
ingredients
- 1 teaspoon olive oil
- 1 Portobello mushroom
- 1 head broccoli
- 1 red bell pepper
- 1 zucchini
- 1 red onion
- 8 slices vegan cheese
- 1 baguette
instructions
- Preheat the oven to 400°F (200°C). First prepare your veggies. Remove the stem from the mushroom, and scrape out the gills with a spoon. Thinly slice the mushroom.
- Remove the florets from the broccoli stems and slice them into bite-sized pieces. Slice the pepper into thin strips. Thinly slice the zucchini lengthwise, and slice the onion into thin strips.
- Transfer the veggies to a large, rimmed baking sheet. Drizzle with olive oil, add salt and toss until evenly combined. Arrange the veggies in a single layer on the baking sheet, and bake until the veggies are tender, about 20 minutes, tossing halfway.
- To prepare your sandwiches halve the baguette lengthwise. Take the bottom piece and layer: four slices of cheese (to cover the entire length), mushroom, zucchini, broccoli, onion and pepper slices, and four layers of cheese. Cover with the top of the baguette.
- Cut into four sandwiches, and enjoy.
nutrition
Nutrition Facts
Roasted Veggie Sandwich
Amount per Serving
Calories
269
% Daily Value*
Fat
4
g
6
%
Saturated Fat
0
g
0
%
Cholesterol
0
mg
0
%
Sodium
461
mg
20
%
Potassium
856
mg
24
%
Carbohydrates
48
g
16
%
Fiber
7
g
29
%
Sugar
7
g
8
%
Protein
11
g
22
%
Vitamin A
1975
IU
40
%
Vitamin C
184.4
mg
224
%
Calcium
134
mg
13
%
Iron
3.4
mg
19
%
* Percent Daily Values are based on a 2000 calorie diet.
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