Stacked high with tender roasted eggplant, zucchini, and bell peppers, slathered with creamy ricotta and basil pesto, and finished with peppery arugula, this easy vegetable sandwich recipe is a true celebration of summer.
When summer produce is at its peak, we crave meals that feel effortless but still pack a punch, and these roasted vegetable sandwiches are exactly that.
This recipe was born out of a late summer craving to turn garden vegetables into something hearty and portable. Inspired by Mediterranean flavors, it combines the ease of oven-roasted veggies with the brightness of homemade (or store-bought) pesto and the creaminess of ricotta cheese.
Tucked into crisp, golden ciabatta rolls, this vibrant, veggie-packed sandwich is perfect for a satisfying vegetarian lunch, a casual dinner, or packing up for a beach day. Best served warm or at room temperature, they’re the ultimate celebration of peak summer produce.
Table of Contents
What’s in this Vegetable Sandwich Recipe?
This vegetable sandwich recipe brings together a handful of simple ingredients that really shine when treated right. Each element plays a part in creating that perfect balance of creamy, smoky, herby, and fresh. Here’s what you’ll need:
- Eggplant: Roasts up tender and meaty, soaking up all the flavor from the extra virgin olive oil and seasonings. Look for firm, shiny eggplants with smooth skin. If very large, slice them to fit on the sandwich before roasting them.
- Zucchini adds a light and buttery element to the vegetable sandwich. Their mild sweetness deepens in the oven. I like to slice them length-wise as rounds tend to slide out of the sandwich as you eat it.
- Bell peppers: Once roasted, they turn silky, sweet, with a lightly charred flavor. You can use red, yellow, or orange bell peppers for this recipe as they all have a similar sweetness.
- Ricotta cheese adds creamy richness to balance the roasted veggies. Store-bought options are great, but this recipe is also a great way to use up homemade ricotta!
- Extra virgin olive oil is essential for both roasting the vegetables and brushing it onto the ciabatta. It adds depth and richness throughout.
- Kosher salt and freshly ground black pepper: The vegetables in this sandwich are roasted very simply, so these seasonings are key.
- Basil pesto is the big flavor-maker in this vegetable sandwich recipe. Its bold, herbaceous flavor ties the whole sandwich together. Use a store-bought version if you like, but it’s tough to beat bright green homemade pesto.
- Ciabatta rolls: Brushed with olive oil and toasted until golden and crisp, pillowy ciabatta is perfect for holding all the juicy sandwich layers together.
- Baby arugula adds some welcome texture to the sandwich and a fresh, peppery flavor. Feel free to substitute any other salad green you like.
How to Make Summer Vegetable Sandwiches
These sandwiches come together in just a few easy steps, nothing fussy, just simple techniques that let each ingredient shine. Roasting the vegetables intensifies their flavor, while toasting the bread adds that irresistible crunch. Once everything’s prepped, it’s just a matter of layering and enjoying.
- Prep vegetables: Slice 2 medium eggplants into 1/2-inch rounds or long planks. Slice 2 medium zucchini lengthwise. Seed and slice 2 bell peppers into wide wedges.
- Get ready. Position one oven rack in the center and one rack about 6 inches from the broiler. Preheat your oven to 450°F. Line a rimmed baking sheet with aluminium foil and brush with a thin layer of extra virgin olive oil. Arrange the eggplant, zucchini, and pepper slices on top. Brush the veggies with olive oil, and sprinkle them with salt and pepper.
- Roast the vegetables. Place the baking sheet on the center rack and roast the vegetables for about 25 minutes, flipping once halfway through, until the vegetables are golden and tender.
- Broil the vegetables. Carefully remove the pan from the oven. Turn your broiler to high and place the vegetables under the broiler briefly, until they are just starting to char in spots, about 3 minutes. Watch them closely to make sure they don’t burn. Remove the vegetables from the oven, but leave the broiler on.
- Toast the bread: Slice 4 ciabatta rolls in half. Lightly brush the cut sides with olive oil and place the bread cut side up on a second rimmed baking sheet. Broil them until golden and crisp, just a minute or two, watch them closely to ensure they don’t burn. Alternatively, you can also use a grill pan or skillet to toast them.
- Assemble and serve. Spread the bottom half of each ciabatta roll with about 2 tablespoons of pesto and the top half with 1/4 cup ricotta. Add layers of roasted eggplant, peppers, and zucchini. Finish each with a handful of baby arugula, close the sandwiches, and press gently. These are best enjoyed warm or at room temperature.
Why Broiling Makes the Best Roasted Vegetables
If you want deeply flavored vegetables with that irresistible smoky edge, finishing them with a moment or two under the broiler is the way to go.
Unlike roasting, which uses indirect, ambient heat, the broiler adds high, direct heat. This intensity drives off moisture and helps caramelize the veggies, giving you beautifully browned edges and concentrated flavor. Plus, those light spots of char, especially on the pepper skin, add a subtle smokiness that balances the creamy ricotta and herby pesto in these sandwiches.
One note, if you typically like to roast your vegetables on parchment paper please use caution when broiling it as the edges can catch fire. That’s why we recommend lining your baking sheet with foil for this recipe instead.
Make it Your Own
One of the best things about this sandwich is its flexibility. You can easily adapt it to what you have on hand or tweak it to suit your tastes. Here are a few simple ideas to help you make it your own:
- Season the vegetables: Add a sprinkle of Italian seasoning, or a spice blend to the vegetables before roasting them.
- Try different vegetables: Tomatoes, red onions, or yellow summer squash would all work beautifully here, just roast them alongside the other vegetables.
- Add a protein: For an extra boost, layer in grilled or poached chicken, roasted chickpeas, or sliced hard-boiled egg.
- Switch up the cheese: Swap the ricotta for whipped feta, fresh mozzarella, or goat cheese.
- Swap the pesto: Try this recipe with carrot top pesto, sun-dried tomato pesto, or Sicilian almond pesto instead of the basil pesto.
- Make it vegan: For a dairy-free option, swap the ricotta for vegan tzatziki or hummus. This vegetable sandwich recipe would be especially delicious with a flavored hummus such as roasted red pepper hummus, beet hummus, roasted carrot hummus, or roasted garlic hummus.
- Use grilled vegetables instead of roasted: Instead of roasting, toss the eggplant, zucchini, and peppers on the grill to give them a smoky, charred flavor.
- Swap the bread: Change up the bread for different textures—focaccia adds herby richness, while a baguette brings satisfying crunch. You could also use flatbreads like pita or lavash to make wraps.
- Add pickled vegetables or olives: Punch up the savory notes with a handful of chopped sun-dried tomatoes, capers, or briny olives for bold, concentrated flavor. Love pickles? Layer in quick-pickled cucumbers or red onions.
What to Serve with Vegetable Sandwiches
This sandwich is hearty on its own, but it’s easy to round out a meal. Start with a crisp green salad, something like lemony Greek maroulosalata. A small bowl of marinated olives or Giardiniera (Italian Pickled Vegetables) makes a great addition too. Want a more substantial side dish? Add crispy Greek oven fries or baked sweet potato wedges.
And don’t forget something refreshing to drink! A chilled glass of rosé is my go-to when I’m feeling a little fancy, but sparkling water with lemon or peach iced tea with mint and honey is light and refreshing, especially on hot summer days.
Veggie Sandwiches for Everyone!
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Roasted Vegetable Sandwich Recipe
Ingredients
- 2 medium eggplants, cut into 1/2-inch rounds
- 2 medium zucchini, sliced lengthwise
- 2 bell peppers, sliced into large wedges
- Extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 4 ciabatta rolls, sliced in half
- 1 cup whole milk ricotta cheese
- 1/2 cup basil pesto
- 2 cups baby arugula
Instructions
- Get ready. Position one oven rack in the center and one rack about 6 inches from the broiler. Preheat your oven to 450°F (230°C). Line a rimmed baking sheet with aluminium foil and brush with a thin layer of extra virgin olive oil. Arrange the eggplant, zucchini, and pepper slices on top. Brush the veggies with olive oil, and sprinkle them with salt and pepper.
- Roast the vegetables. Place the baking sheet on the center rack and roast the vegetables for about 25 minutes, flipping once halfway through, until the vegetables are golden and tender.
- Broil the vegetables. Carefully remove the pan from the oven. Turn your broiler to high and place the vegetables under the broiler briefly, just until they start to char in spots, about 3 minutes. Watch them closely as they broil to make sure they do not burn. Remove the vegetables from the oven, but leave the broiler on.
- Toast the bread. Lightly brush the cut sides of the ciabatta rolls with olive oil and place the bread cut side up on a second rimmed baking sheet. Broil them until golden and crisp, just a minute or two; watch them closely to ensure they don’t burn. Alternatively, you can also use a grill pan or skillet to toast them instead.
- Assemble and serve. Spread the bottom half of each ciabatta roll with pesto and the top half with ricotta. Add layers of roasted eggplant, peppers, and zucchini. Finish with a handful of arugula, close the sandwiches with the top halves of the bread and press gently. These are best enjoyed warm or at room temperature.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
- Foil v. Parchment: If you typically like to roast your vegetables on parchment paper, please use caution when broiling it as the edges can catch fire. That’s why we recommend lining your baking sheet with foil for this recipe instead.
Nutrition
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