Description
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!
Ingredients
- 1 Chinese eggplant, sliced into 1/2″ rounds
- 1 zucchini, sliced into 1/2” rounds
- 2 tablespoons coconut aminos (or soy sauce)
- 1/2 tablespoon rice vinegar
- 1/4 teaspoon vegan hoisin sauce
- 1/2 teaspoon garlic powder
- Pinch ground pepper
- 1/2 large white onion, sliced into thin rings
- 1+ cup vegetable broth
To Serve
- Peanut Sauce
- 1/2 head romaine lettuce
- 4 slices of sourdough bread
Equipment
- Baking pan
- Silicone baking mat
- Mixing bowls (1 medium, 1 small)
- Whisk
- Spatula
Instructions
- Prepare the broiler. Before preparing the eggplant and zucchini, line a baking sheet with a silicone mat, then preheat the broiler.
- 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.
- 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.
- 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!
- 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.
- Follow our easy recipe to make the Perfect Peanut Sauce.
- Assemble. Toast the bread. On one slice of bread, spread on a layer of peanut sauce. Layer on roasted eggplant, zucchini, onions, lettuce, and tomatoes, then seal with the other slice of bread. Repeat the process to make as many sandwiches as you’d like!
Notes
- Once assembled, this sandwich is best enjoyed immediately.
- Storage: 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.
- Prep Time: 18 minutes
- Cook Time: 30 minutes
- Category: Entree
