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roasted vegetable sandwich

Roasted Vegetable Sandwich

This roasted vegetable sandwich is packed with the flavors of late summer.
Prep Time 10 mins
Cook Time 30 mins
Course Lunch, Small Plate
Cuisine Italian, Mediterranean


  • 1 eggplant
  • 1 zucchini
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 2 slices rye bread
  • 1 ounce fresh mozzarella balls sliced
  • several slices roasted red peppers from a jar
  • 1 tbsp lemon aioli


  • Preheat oven to 350 degrees F.
  • Slice vegetables lengthwise into 1/8-inch strips.
  • Arrange vegetables on a bakind sheet lined with parchment or foil.
  • Lightly brush vegetables on both sides with olive oil. Sprinkle each slice with salt.
  • Bake in oven for about 30 minutes, until vegetables are softened and cooked through.
  • Lightly toast the rye bread. Spread on lemon aioli.
  • Arrange the sandwich with slices of eggplant, zucchini, mozzarella cheese, and roasted red peppers.
  • Cut in half and serve.



You could also serve the lemon aioli on the side, and dip your sandwich in with each bite.
Keyword vegetarian