Roasted Veggie Sandwich with Peanut Sauce

This incredible Roasted Veggie Sandwich is layered with thin slices of oven-roasted eggplant and zucchini, caramelized onions, fresh romaine, tomato, and the perfect peanut sauce. It’s also vegan, oil-free, and easy to make gluten-free!

Vegan sandwiches are one of our favorite lunches, especially when we’re on the go. Today we’re taking a simple veggie sandwich to the next level by roasting the sliced veggies until caramelized and tender, then smothering the bread with our favorite Thai-inspired peanut sauce.  

If you have any peanut sauce left over, use it to dip Rainbow Summer Rolls, drizzle on Peanut Grain Bowls, or toss it with your favorite Vegetable Stir Fry! 

Or if you’re looking for more epic vegan sandwich ideas to try, make sure to check out This Vegan Chicken Pesto Sandwich, Rataouille Parmesan, Mediterranean-Inspired Chickpea Salad, and this Buffalo Tofu Sandwich! 

Ingredients You’ll Need 

• Veggies: For this sandwich, we’re using 1 Chinese eggplant and 1 zucchini, each sliced into 1/2″ rounds. These roasted veggies act as the bulk of the sandwich. 
• Coconut aminos: Adds a slightly sweet and salty flavor, similar to soy sauce but with less sodium and a more sweet flavor. If you prefer a saltier veggie filing, opt for soy sauce or tamari.
• Rice vinegar: Adds an acidity that balances the creamy richness in the peanut sauce. 
• Vegan hoisin sauce: Helps the veggies caramelize during roasting and adds a sweet, salty, tangy flavor. 
• Spices: We seasoned simply with garlic powder and a pinch of black pepper. Feel free to add additional salt to taste, as needed.
• Vegetable broth: Used to cook the sautéed onions. Water with a splash of coconut aminos is a good alternative in a pinch.
• Peanut sauce: We used our Homemade Peanut Sauce made with just 8 simple ingredients. 
• Sourdough bread: Our favorite bread to use when making this sandwich is a couple slices of hearty sourdough. Our No-Knead Bread would work perfectly. Or, if you prefer more traditional sandwich bread, you can’t go wrong with our 100% Whole Wheat Bread or Fluffy Sandwich Bread.

Optional Add-ins

• Switch up the roasted veggies: We love this sandwich with Chinese eggplant and zucchini, but you can roast thin slices of virtually any veggie in its place. Try portobello mushrooms, sweet potatoes, carrots, or bell peppers. 
• Add fresh veggies: Romaine or your favorite leafy greens, tomato slices, cucumbers, avocado, red onion, sprouts, red cabbage, micro greens, fresh bell pepper, etc are fantastic! We usually keep it simple and stick to romaine and tomatoes. 
• Switch up the sauce: We’re always looking for new ways to use peanut sauce, but if you don’t have the exact ingredients to make it, or want to try a variation, switch up the sauce! Our Vegan Garlic Aioli or this Ginger Miso Dressing would be delicious. 

Equipment Needed

• Baking pan
• Silicone baking mat
• Mixing bowls (1 medium, 1 small)
• Whisk
• Spatula

How to Make Roasted Veggie Sandwich

Roast the Veggies

1. Prepare the broiler. Before preparing the eggplant and zucchini, line a baking sheet then preheat the broiler. 
2. Make the veggie marinade. In a medium bowl, combine the coconut aminos, rice vinegar, hoisin sauce, garlic powder, and black pepper. Add the eggplant and zucchini and mix until each slice is well coated. 
3. Broil for 7 minutes. Spread the eggplant and zucchini in a single layer on the prepared baking sheet. Set aside the remaining marinade. Place the sheet under the broiler for 7 minutes or until the veggies are browned to your liking. 
4. Brush with leftover marinade. Remove the veggies from the oven, flip, brush any leftover marinade on top, and return to the oven—broil for 3 minutes, or until nicely browned on the following side. Remove and set aside to cool. Watch carefully so it doesn’t burn! 
5. Cook the onions. Set a medium pan over medium-low heat. Add 1/4 cup of vegetable broth and heat until warm. Add the onions and cook down, stirring occasionally, for 15-20 minutes. Add additional broth as needed to prevent burning.

Assemble

1. Follow our easy recipe to make the Perfect Peanut Sauce.
2. Toast the bread. 
3. On one slice of bread, spread on a layer of peanut sauce. 
4. Layer on roasted eggplant, zucchini, onions, lettuce, and tomatoes, then seal with the other slice of bread. 
5. Repeat the process to make as many sandwiches as you’d like! 

Storage Instructions

Once assembled, this sandwich is best enjoyed immediately. If you’re making this sandwich for meal prep, store the roasted vegetables, peanut sauce, bread, and other toppings in separate airtight containers. 

Assemble right before enjoying, or the night before work or school. If preparing the night before, just make sure to use hearty bread and toast before adding the peanut sauce or the bread may go soggy.

More Ways To Enjoy Peanut Sauce

Gluten Free

Rainbow Summer Rolls + Peanut Sauce

Dinner

Easy Vegetable Stir Fry with Peanut Sauce

Gluten Free

Thai Peanut Grain Bowls with Teriyaki Tempeh (Easy + Gluten-Free option)

Gluten Free

Black Bean Noodle Veggie Bowl + Homemade Peanut Sauce (gf)

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

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