Roasted Veggie Sandwich

Name: Roasted Veggie Sandwich
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: World Cuisine
Ingredients: 1/2 cup vegan mayonnaise, Chosen brand is best; 6 cloves garlic minced; 6 teaspoon lemon juice; Extra virgin olive oil As needed; 2 jar roasted red peppers sliced; 2 small zucchini sliced; 2 red onion sliced; 2 small yellow squash sliced; 12 slices Sourdough bread split horizontally; 6 slices Vegan cheese, Chao brand

4 steps

Prep:15minCook:15min

Simple and quick weeknight vegan sandwich that the family will love.

Updated at: Thu, 08 Aug 2024 14:43:19 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories429.9 kcal (21%)

Total Fat18.1 g (26%)

Carbs53.4 g (21%)

Sugars11.4 g (13%)

Protein14.7 g (29%)

Sodium949.9 mg (47%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

½ cupvegan mayonnaise

brand is best

6 clovesgarlic

minced

6 teaspoonlemon juice

extra virgin olive oil

as needed

2 jarroasted red peppers

12 slicesSourdough bread

split horizontally

6 slicesVegan cheese

Instructions

Step 1

In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.

Step 2

Preheat the oven to 400 degrees (use air roast option if you have it). Note: You can also grill the veggies if you prefer.

Step 3

Brush the vegetables (except the jarred red pepper, which will not be cooked) with olive oil on each side and place on parchment paper lined baking pan.

Step 4

Spread some of the mayonnaise mixture on the cut sides of the bread, and top half the slices with cheese. Toast in toaster oven about 3-4 minutes as needed to melt the cheese. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches

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