Roasted Veggie Sandwich

There's no better way to get your veggies than with this delicious roasted veggie sandwich!

Course Main Course

Cuisine American

Keyword roasted veggie sandwich, sandwich, sandwich recipe, veggies

Prep Time 20

Cook Time 20

Total Time 40

Servings sandwiches

Calories 456kcal

Start by preheating your oven to 350°F. Then, split the English muffins with a fork.
2 English Muffins
Next, toss Portobello mushrooms, onion, bell peppers, zucchini and tomatoes in a bowl with olive oil and sprinkle with salt and pepper. Pour them onto a baking sheet.
1/2 cup Portobello mushrooms, 1/2 medium onion, 1 medium bell pepper, 1/2 zucchini, 1/2 cup Cherry tomatoes, 3 tablespoons olive oil, Salt & pepper to taste
When the veggies are done, drizzle with balsamic vinegar for a little extra flavor.
2 tablespoons balsamic vinegar
Top 1/2 of each English muffin with veggies and add a slice of provolone cheese.
2 slices provolone cheese
Place the vegetable sandwich under the broiler just long enough for cheese to melt. You can also place the other half of the English muffin on the tray so that it gets toasty too. Finally, put it all together and enjoy!

Slice the veggies evenly so they cook at the same rate. Too thick and they’ll stay firm, too thin and they’ll be mushy or burn.

Check on the veggies around the 15-minute mark, especially if your slices are thin

Keep an eye on the broiler. The cheese melts fast and can go from perfect to burnt in seconds.