Raise your hand if you’ve ever been disappointed by a sad veggie sandwich. We’ve been there — lots of places pile on the meat but skimp on vegetables, leaving you with cucumber ribbons and sprouts that don’t excite. We wanted a bold, juicy, flavorful vegetable sandwich that’s worth getting a little messy for, so we made our own. This Roasted Veggie Sandwich delivers on texture, char, and bright flavor.
We’ve been a little obsessed with Peri Peri sauce lately. Originating in Africa, peri peri is tangy, citrusy, garlicky, and adds a lively heat to roasted vegetables. Think of the popular peri peri flavors you’ve tasted at chain restaurants — that sort of punch, made at home so you can control the spice. For this sandwich, we roast the vegetables until they develop a nice char along the edges, which gives them the smoky, caramelized bite you might expect from a grill. The final touch is brushing the hot veggies with peri peri sauce, which transforms them into something addictive. Warning: you may prefer to make them this way forever.
We usually make peri peri at home so we can adjust the heat — mild enough to be enjoyable but with enough warmth to keep things interesting. If you prefer a store-bought bottle, it will still work nicely, but homemade lets you dial it in. While the vegetables roast, it’s easy to blend a quick peri peri sauce so everything finishes hot and glossy. Brush the sauce on just before serving so the flavors shine.
The rest of the sandwich comes together simply because the peri peri–roasted vegetables are the star. You’ll need bread for four sandwiches — ciabatta or focaccia work beautifully, but any sturdy roll or loaf will do. A smear of mayonnaise (use vegan mayo if you prefer) adds richness and helps the ingredients bind. Avocado brings creaminess; mashed avocado fits into every nook, but sliced works just as well. A small handful of arugula adds a peppery freshness that balances the roasted vegetables and sauce. Layer everything and you have a satisfying, crave-worthy veggie sandwich.
This combination is popular with friends and family — no one misses the meat. For easy entertaining, roast the vegetables in advance and warm them before serving, or let guests assemble their own sandwiches at the table with bowls of toppings. Leftover vegetables are excellent added to salads, grain bowls, or pizza, or enjoyed cold straight from the fridge.
📖 Recipe
Roasted Veggie Sandwiches with Peri Peri
Ingredients
- ½ lb zucchini
- ½ lb eggplant (peeling optional)
- 1 small red onion
- 1 red bell pepper
- 1 yellow bell pepper
- 2 tablespoons grapeseed oil (or other neutral oil)
- ¼ teaspoon fine sea salt
- ⅛ teaspoon black pepper
- ½ cup Easy Peri Peri Sauce
For serving
- 4 Ciabatta buns (or focaccia cut into 4 sandwiches)
- 4 tbsp mayonnaise (vegan if needed)
- 1 avocado (mashed or sliced)
- 2 handfuls arugula
Instructions
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Preheat: Place oven racks in the upper and lower thirds and preheat to 425°F (220°C).
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Cut vegetables: Slice zucchini and eggplant into long strips about ¼ inch (0.5 cm) thick. Cut the red onion into ¼-inch rounds. Quarter the red and yellow peppers lengthwise.
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Bake vegetables: Arrange the vegetables across two parchment-lined baking sheets. Brush them generously with grapeseed oil on all sides and season with salt and pepper. Bake 15 minutes, flip, then bake until edges brown, about 10 more minutes. Remove any pieces that brown faster as needed.
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Brush with sauce: Brush the peri peri sauce over the roasted vegetables, return to the oven until the sauce is hot, 3 to 5 minutes. If desired, warm the bread during the last couple minutes.
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Assemble: Spread mayonnaise on the warmed bread, then layer with the peri peri roasted vegetables, avocado, and arugula. Serve immediately.
Notes
- Peeling eggplant: Modern eggplants are less bitter than older varieties, but if the skin bothers you, peel it before using.