The Best Roasted Veggie Sandwich

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40 minutes

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This is a sponsored post for Thomas’ English Muffins but my love for their muffins is 100% my own!

If you thought English muffins were just for breakfast, wait until you taste this mouthwatering Roasted Veggie Sandwich. It’s a delicious lunch or dinner recipe that will have your family asking for sandwiches every night of the week!

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A sandwich with veggies and cheese on an English muffin, served on an orange plate with a side of roasted vegetables and a cold beverage.

I’ve always loved English muffins. When I was a little girl, my grandmother would spend the entire day making English muffins from scratch. I have some wonderful memories of helping her in the kitchen and nibbling on a few English muffins along the way.

I still love English muffins but as a working mom, I would never have time to spend all day making them. The great part is that I don’t have to…I’ve got Thomas’ English Muffins to make life easy! They taste just like the ones that my grandma used to make and now even my girls love them too. I always pick up a few packs when I’m shopping at Walmart. 

Toasted english muffins on an orange plate with a fork and a pack of thomas' english muffins in the background.

What’s not to love! The nooks and crannies texture add so much flavor in each bite because they absorb the juices from foods and toppings. Plus, they’re not just for breakfast. My girls snack on them after school and we’re always using them for sandwiches. Why would you ever make a sandwich with regular bread when you can have a thick, fluffy Thomas’ English Muffin instead.

Roasted Veggie Sandwich

We make all kinds of sandwiches but my new favorite is this mouthwatering Roasted Veggie Sandwich! It’s so packed with flavor that I don’t even have to hassle with the kids about eating their veggies! I just take out the tomatoes for my oldest and the onions for my other, because you know mom life is never completely easy. I’m happy to do it though because any time my kids like one of my recipes, it’s a total win!

These make a great lunch or dinner and you’ll love how easy they are to make! Just grab some Thomas English Muffins and you’re ready to get cooking. 

Start by splitting your Thomas English Muffins with a fork. This is a trick I learned from my Grandma and it’s how you get the best nooks and crannies texture! 

An English muffin split open on an orange plate next to a fork and a cloth napkin.

Next, you’ll need to roast vegetables for your sandwich. Toss Portobello mushrooms, onion, bell peppers and zucchini in a bowl with olive oil, salt and pepper. Pour them onto a baking sheet.

An assortment of raw, sliced vegetables seasoned with pepper on a baking sheet, ready to be roasted.

When the veggies are done, add balsamic vinegar for a little extra flavor. 

Balsamic vinegar being sprinkled on roasted mixed vegetables.

Top 1/2 of each English muffin with veggies and add a slice of provolone cheese.

A person is adding a slice of cheese to a veggie-topped sandwich on a baking sheet.

Place under the broiler just long enough for cheese to melt, then top with the other half of the Thomas English Muffin.

A veggie sandwich with melted cheese on a English muffin, served on an orange plate with a side of cherry tomatoes and zucchini slices.

Thomas’ English Muffins and veggies make an awesome combination (and did I mention that you’ll never have to beg the kids to eat their veggies again! 

A homemade veggie sandwich with melted cheese on an orange plate.

A homemade veggie sandwich with melted cheese on an orange plate.
5 from 3 votes

Roasted Veggie Sandwich

Author Lisa O’Driscoll | Fun Money Mom
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 sandwiches
There’s no better way to get your veggies than with this delicious roasted veggie sandwich on a Thomas’ English Muffin!


  • 2 Thomas’ English Muffins
  • 1/2 cup Portobello mushrooms sliced
  • 1/2 medium onion sliced
  • 1 medium bell pepper sliced
  • 1/2 zucchini sliced
  • 1/2 cup Cherry tomatoes
  • 2 slices provolone cheese
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • Salt & pepper to taste


  • Preheat oven to 350
  • Use a fork to split the Thomas’ English Muffins
    2 Thomas’ English Muffins
  • Toss mushrooms, onions, bell pepper, zucchini and cherry tomatoes in olive oil, salt and pepper.
    1/2 cup Portobello mushrooms, 1/2 medium onion, 1 medium bell pepper, 1/2 zucchini, 1/2 cup Cherry tomatoes, 3 tbsp olive oil, Salt & pepper to taste
  • Spread over baking sheet and bake in oven for approx 20 minutes or until onions begin to turn golden
  • Drizzle with balsamic vinegar
    2 tbsp balsamic vinegar
  • Top 1/2 of each English muffin with veggies
  • Add 1 slice of provolone cheese
    2 slices provolone cheese
  • Cook under broiler just a few minutes, until cheese melts over the veggies
  • Serve hot and enjoy!


Serving: 1sandwich | Calories: 456kcal | Carbohydrates: 34g | Protein: 14g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 19g | Cholesterol: 19mg | Sodium: 615mg | Fiber: 3g | Sugar: 7g
The nutrition information provided is an estimate and can vary based on cooking methods and ingredients used.

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