Simple, practical, and full of everyday flavour, The Ultimate Roasted Veggie Sandwich is a vegan, vegetarian American main course made with thinly sliced cauliflower, halved broccoli florets, and sliced zucchini in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
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.
