Rainbow Roasted Veggie Sandwiches – Colorful, Healthy, Delicious!

I am so in love with roasted vegetable sandwiches.  What?  Vegetables!? Yes, vegetables.  I like them but I don’t always want to eat them, especially raw.  This is problematic as a pescatarian.  I decided to limit the foods I eat but left the ones that can be the most difficult to make enticing.  Don’t get me started on salads.

And my toddler?  Yeah.  She’ll nosh on broccoli and carrots, but branching out from that is rough.

While we were in Japan, we ate at a super cute Australia-themed cafe and had an amazing roasted vegetable sandwich.  This isn’t an exact copy, but boy-oh-boy is it delicious.  It’s easy.  It doesn’t take long to make, and there’s not much cleanup afterward.

…Did I mention my toddler will eat *most* of the veggies included before she catches wise and realizes she’s been fed vegetables?  Winning. I’m officially calling this one “Toddler Approved.”

Yeah. This bowl was full. Sandwich? Gone. Most of the veggies (especially the sweet potato)? GONE!
Print Recipe
Rainbow Roasted Veggie Sandwiches
This is a quick, versatile, and easy recipe to use on days you want something light or maybe have a drawer full of veggies that you forgot you stockpiled. 😉
Prep Time 5 Minutes
Cook Time 20 Minutes
Servings
Sandwiches (depending on size of veggies/amount cut)
Ingredients
Prep Time 5 Minutes
Cook Time 20 Minutes
Servings
Sandwiches (depending on size of veggies/amount cut)
Ingredients
Instructions
  1. Preheat Oven to 400*F.
  2. Prep cookie sheet with foil or parchment paper.
  3. Slice Vegetables thin. Arrange peppers, potato, squash, and zucchini on the cookie sheet. Don't worry about overcrowding the veggies; pile them on!
  4. If desired, season veggies. I love using Penzey's Spices Sandwich Sprinkle and/or Green Goddess dressing mix.
  5. Bake Vegetables for 15-20 minutes. Depending on how thickly you sliced them, the potato may need more time. Cook to your preferred softness.
  6. If you want: toast the bread.
  7. Layer "sauce", veggies, spinach, and onions on bread.
  8. Enjoy!
Recipe Notes

This recipe is ridiculously versatile.  I change up the veggies I use almost every time I make it.  Use what you have on hand, what's fresh, or what strikes your fancy.

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