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These roasted vegetable sandwiches are a healthy, vegetarian meal that’s perfect for a Lenten dinner, Meatless Monday, or a picnic lunch. The homemade hoagie dressing adds a ton of flavor.
I like to serve the sandwiches with Toasted Israeli Salad, Balsamic Fruit Salad, and Decadent Cake-Like Brownies. It’s a fun meal that’s tasty and healthy – one that you can feel good about serving to your family.
One way to make vegetables delicious is to roast them. It brings out their sweetness, provides the tasty bits of caramelized edges. So good.
Now layer those yummy roasted veggies on crusty French bread that’s been slathered with a vinaigrette that’s full of flavor and seeps into the bread. And just for grins, sprinkle some salty, creamy cheese on top. So insanely delicious that you won’t miss the meat!
You can use any hearty vegetable to roast. Feel free to use an assortment of the following:
Healthy and delicious, these roasted vegetable sandwiches pack a flavor punch from a homemade hoagie dressing.
For the sandwich:
For the hoagie dressing:
Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil. Set aside.
In a large bowl, toss all of the vegetables, except the tomato slices, with olive oil, garlic, thyme, salt, and pepper.
Spread the vegetables out in a single layer on the baking sheet. Roast in the oven, stirring occasionally, until tender and starting to brown – about 25 minutes. Allow to cool slightly.
Meanwhile, in a mason jar or small bowl, whisk together the dressing ingredients.
Drizzle the dressing liberally on both sides of the bread.
Arrange the roasted vegetables on the bread, top with the tomato slices, and sprinkle with the provolone cheese.
Return to the oven for another 5 minutes until the cheese has melted.
Serve warm.