Roasted Vegetable Pesto Sandwich

Andrea Potter, Rooted Nutrition
Win big at the next picnic or potluck with this flavour-packed sandwich.
This sandwich is:
– Light
– Satisfying
– Refreshing
– Packed with veggies
If you love this sandwich, try our Chickpea Salad Sandwich next— it's another picnic favourite! You can also subscribe to PlantUniversity to receive a plant-based recipe in your inbox each week. Adding more plant-based foods into your routine helps animals, your health, and the planet!
Servings 6 servings
Calories 494 kcal

Ingredients
  

Greens Pesto

  • 1 cup fresh basil or a combination of other herbs such as Thai basil, cilantro, parsley or dill loosely packed
  • ½ cup oil
  • 1-3 cloves garlic
  • 1 lemon, juiced
  • 1 cup greens (such as arugula, spinach, or kale), loosely packed loosely packed

Sandwich

  • 6 ciabatta or Portuguese buns
  • 1 eggplant
  • 1 zucchini
  • 1 bell pepper
  • 3 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • salt to taste

Instructions
 

Greens Pesto

  • Put all ingredients into blender and blend until smooth. Add more oil as necessary to achieve a thick but pourable consistency.
  • Taste and adjust acidity by adding more citrus if necessary and adjust salt to taste.

Sandwich

  • Slice eggplant and zucchini into 1-inch thick rounds, and peppers (and optional mushrooms) into thick slices. Spread on a baking tray and drizzle with oil and balsamic vinegar. Do not over-crowd the baking tray (use 2 if needed)
  • Sprinkle with salt and roast at 375°F for about 20 minutes, until veggies begin to soften. Let cool while you prepare the buns.
  • Toast buns if desired.
  • Smear 1-2 tbsp pesto on each bun.
  • Add veggies to buns and top with (optional) hummus, vegan mayo, avocado and/or fresh greens.

Notes

Serving Information

Tastes great warm from the oven, but also chilled and marinated in the cooking juices. Extra veggies may be enjoyed in a pasta or a wrap.
This recipe makes extra greens pesto, which is versatile and adds punch to soups, pasta and wraps.

Recipe Cost Breakdown

Greens Pesto
Ingredients
 
Makes 1 cup
Quantity
Measure
Cost
Basil or other herbs such as Thai basil,
cilantro or parsley or dill (or a combination of these), loosely packed
1
cup
2.75
Oil
1/2
cup
2.67
Garlic
3
cloves
0.14
Lemon
1
ea
1.00
Greens (such as arugula, spinach or in the wintertime, kale), loosely packed
1
cup
.63
Total
 
 
7.18
Total/ 2 Tbsp serving
 
 
0.90
Roasted Vegetable Sandwich
Ingredients
 
Servings: 6
Quantity
Measure
Cost
Ciabatta buns, Portuguese buns or your favourite
6
ea
5.24
Eggplant
1
Ea
3.69
Zucchini
1
Ea
1.10
Bell pepper
1
Ea
2.42
Olive oil
3
Tbsp
.32
Balsamic vinegar
3
Tbsp
.17
Pesto
2
Tbsp
.90
Total
 
 
13.66
Total/serving
 
 
2.30

Nutrition

Calories: 494kcalCarbohydrates: 59gProtein: 11gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gSodium: 666mgPotassium: 526mgFiber: 8gSugar: 8gVitamin A: 1549IUVitamin C: 39mgCalcium: 223mgIron: 5mg
Tried this recipe?Let us know how it was!

Watch Andrea make a Roasted Vegetable & Pesto Sandwich