This healthy vegan roasted vegetable sandwich is packed with grilled veggies, mustard, mayo and sriracha for an extra awesome taste. It’s perfect for a summer picnic or light meatless lunch. Make it in the oven or on the grill. Allergen Information: free of dairy, egg, corn, nut. Can be made soy-free with soy-free mayo. It can be made gluten-free with gluten-free bread.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 25 minutes
- Total time: 30 minutes
- Yield: 0
- Category: Main Course
- Cuisine: American
Ingredients
- thinly sliced cauliflower (1/4 inch or less)
- halved broccoli florets
- sliced zucchini
- sliced red bell pepper
- sliced red onion
- baby spinach (or other baby greens)
- Oil as needed
Sauces:
- vegan mayonnaise of choice (I used Nasoya Light)
- prepared mustard (I used Jalapeno mustard)
- sriracha or ketchup
- bread slices (or baguette or hoagie roll)
Method
- Heat a large grill pan on medium-high heat. Drizzle a little oil and spread on the pan.
- Place the sliced veggies on the pan. Cook until well grilled. Flip and grill a bit more. Grill till tender crisp.
- Broccoli and Cauliflower take longer to get grilled. About 8-10 minutes. I used small Broccoli Florets and sliced them into halfs. Other veggies get done in 6-8 minutes.
- Grill or toast the bread slices. Spread mayo on both sides of the bread slices.
- Layer some spinach/greens. Top with red onions, Zucchini, bell pepper. then Broccoli and Cauliflower.
- Sprinkle salt and pepper. Add mustard and Sriracha or ketchup to taste. Serve hot.
- If roasting in the oven, toss veggies in oil, salt and pepper and bake at 425 degrees F until tender crisp. 15-25 minutes.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.