Roast Veg and Pesto Sandwich ★★★★2 reviews

Sink your teeth into this scrumptious gourmet sandwich.

Serves 1 | Prep time: 10 mins | Cooking time: 40 mins


  • 1/2 medium zucchini
  • 1/4 cup eggplant
  • 1/4 cup capsicum
  • 1/4 cup red onion
  • 1/2 medium carrot
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 tsp olive oil
  • 1 tsp vinegar
  • Iodised salt and pepper to taste
  • 2 slices rye bread or a bread roll (use gluten free bread for GF option)
  • 1 Tbsp dairy-free pesto or hummus or vegan sour cream (optional)
  • 1/2 cup green salad leaves


Roast Veggies

  1. Preheat your oven to about 220C/430F
  2. Cut up your veggies into even pieces and combine in a bowl.
  3. In a smaller bowl stir together chopped thyme, rosemary, olive oil, vinegar, salt, and pepper. Pour herb/spice mixture on vegetables and mix until they are coated.
  4. Spread veggies evenly on a large roasting pan and pop in the oven. Roast for 35 to 40 minutes. When the vegetables start to brown use a spatula to turn the vegetables to move them around a bit to brown evenly.


  1. Spread dairy-free pesto (or hummus or vegan sour cream) on both sides of bread.
  2. Place salad leaves on one side then zucchini, eggplant, capsicum and red onion and top with tomato slices.
  3. Place other bread slice on top and lunch is ready.

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Leave a Rating or Comment

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  • Alba ★★
    23 January 2024

    To have a roasted veg sandwich you have to roast them the night before! and on top of that you have to cook dinner! not a very good meal plan!

    • VeganEasy
      24 January 2024

      If you’re participating in the 30 day challenge and following the meal plan, we do suggest roasting some extra veggies (Day 14 dinner) for the following day’s roast veggie sandwich lunch (Day 15 lunch). See the note at the bottom of Day 14’s dinner recipe:

  • Barbara ★★★★★
    28 November 2020

    Delicious and easy to make! Great for a packed lunch idea for school/work.