Vegan Roasted Mediterranean Veggie Sandwich Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment for easy cleanup.

Core and halve the bell peppers lengthwise. Remove stem and seeds. Slice the half peppers into 1/2-inch strips.

Trim ends of the zucchini and cut into 1/4-inch thick lengthwise slices (about 6–8 slices from one large zucchini). Cut the red onion into 1/4-inch wedges. Halve the cherry tomatoes.

Place the pepper strips, zucchini slices, red onion wedges, and cherry tomatoes on the prepared baking sheet in a single layer. Drizzle with 2 tbs olive oil, sprinkle 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Toss gently to coat and spread into a single layer so vegetables roast rather than steam.

Roast on the middle rack for 18–22 minutes, turning once at about 10 minutes, until peppers are blistered and slightly charred at the edges and zucchini is tender with golden edges. Remove from oven and let cool slightly (5 minutes).

In a small bowl or jar, combine 1/2 cup tahini, 2 tbs fresh lemon juice, 1 crushed garlic clove (minced or pressed), 1 tsp maple syrup, 1 tsp olive oil, 1/4 tsp salt and 1/4 tsp black pepper.

Whisk together while gradually adding 3 tbs water until the mixture reaches a smooth, pourable aioli consistency. Taste and adjust: add more lemon for brightness, more water to thin, or more maple for slight sweetness. Set aside.

Slice the focaccia horizontally to make sandwich halves. Brush cut sides lightly with 1 tsp olive oil.

Heat a skillet or grill pan over medium heat. Place focaccia cut-side down and toast 2–3 minutes until golden and slightly crisp. Alternatively, place cut sides under a broiler for 1–2 minutes — watch carefully to avoid burning.

Spread a generous layer (about 2–3 tbs) of the tahini aioli on both cut sides of the toasted focaccia.

On the bottom half, arrange a layer of roasted bell pepper strips, then grilled zucchini slices, and scatter roasted cherry tomato halves and red onion wedges evenly.

Slice the ripe tomato into 1/4-inch slices and add 2–3 slices on top of the roasted vegetables. Season tomato slices lightly with a pinch of salt and a grind of black pepper.

Top the tomato with 1 cup pea shoots (or arugula) and sprinkle optional 1 tsp capers for briny pop.

Cap with the top half of the focaccia. Press gently, then cut into 2–4 portions depending on appetite. Serve immediately.

Leftover roasted vegetables can be stored in an airtight container up to 3 days. Reheat gently in a skillet or enjoy cold. Tahini aioli will keep refrigerated up to 4 days.

To make this sandwich heartier, add slices of marinated artichoke hearts or a layer of cooked chickpeas seasoned with smoked paprika.