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. ­čśë
Servings Prep Time
3 or 4Sandwiches (depending on size of veggies/amount cut) 5Minutes
Cook Time
20Minutes
Servings Prep Time
3 or 4Sandwiches (depending on size of veggies/amount cut) 5Minutes
Cook Time
20Minutes
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┬áversatile.┬á I change up the veggies I use almost every time I make it.┬á Use what you have on hand, what’s fresh, or what strikes your fancy.