This vegan roasted veggie sandwich turns simple eggplant and zucchini into a hearty, flavor-packed meal. The vegetables marinate in a balsamic and herb blend before roasting until golden, then get layered onto crusty bread with a creamy cashew-based tomato basil spread and fresh greens.

It's a satisfying, plant-based twist on a classic veggie sandwich that works just as well for lunch as it does for a casual dinner.

Watch the full recipe video here

Why a Cashew Spread Instead of Mayo

The tomato and basil spread uses soaked cashews as its base instead of vegan mayo, giving it a creamy texture with more flavor built in from sun-dried tomatoes, fresh basil, capers, and garlic. It adds richness to the sandwich without relying on a store-bought substitute.

Ingredients

For the sandwich:

• 1 eggplant
• 1 zucchini
• 1 loaf of bread (ciabatta, baguette, sourdough, etc.)
• Salad greens

Veggie seasonings:

• 1 tablespoon balsamic vinegar
• 1 tablespoon dried oregano
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon paprika
• 2–3 tablespoons olive oil

For the tomato and basil spread:

• 1 tablespoon sun-dried tomatoes
• A bunch of fresh basil (about ¼ cup)
• ½ cup raw cashews, soaked
• 2 garlic cloves
• 1 tablespoon capers
• 1 tablespoon apple cider vinegar
• ½ cup water
• A pinch of salt

How to Make a Vegan Roasted Veggie Sandwich

1. Preheat the oven. Preheat to 395°F (200°C).

2. Slice the vegetables. Trim the ends off the eggplant and zucchini, then slice them vertically into 1/16-inch thick slices.

3. Marinate the veggies. Place the sliced vegetables in a large bowl and toss with all the veggie seasoning ingredients using your hands. Let the mixture rest for 20 minutes.

4. Make the spread. While the veggies marinate, combine all the tomato and basil spread ingredients in a high-speed blender and blend until smooth. Transfer to a container and refrigerate to let it thicken slightly.

5. Arrange and oil the veggies. Line a baking tray with parchment paper and drizzle with a bit of oil, spreading it evenly. Lay the marinated veggie slices in a single layer on the tray (you may need two trays), then drizzle a bit more oil on top.

6. Roast. Bake for about 45 minutes, flipping the slices halfway through, until golden.

7. Assemble the sandwich. Cut open the loaf of bread and spread a few generous spoonfuls of the tomato and basil spread on the bottom half. Layer the roasted vegetables on top, add fresh greens, and cover with the top half of the bread.

Recipe Tips

• Slice evenly: Thin, even slices of eggplant and zucchini roast more evenly and hold their shape better in the sandwich.
• Swap the spread: Mustard, caramelized onions, or hummus all work well in place of the tomato basil spread.
• Add more veggies: Sliced onions or tomatoes make easy additions to the sandwich.
• Add cheese: A few slices of vegan cheese take this sandwich up a notch.

Frequently Asked Questions

Can I make the tomato basil spread ahead of time? Yes, it keeps well in the fridge for a few days and actually thickens further as it chills.

What bread works best for this sandwich? A crusty loaf like ciabatta, baguette, or sourdough holds up best to the roasted vegetables and spread.

Can I roast the vegetables ahead of time? Yes, roast them in advance and store in the fridge, then reheat or use at room temperature when assembling the sandwich.