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Roast veggie sandwich recipe

Talk about the perfect sandwich! Not only is it healthy and filling, but it’s full of fresh, seasonal flavours as well.

A great recipe from Brooklyn Farm Girl, it’s a brilliant way to use up all the leftovers in your fridge too.

Just use this recipe as a base and get creative by adding even more of your favourite veggies.

Nutritional content

Servings: 4 people

Prep time: 40 minutes


530 kcal


  • 225g mushrooms, sliced

  • 2 bell peppers, sliced

  • 2 tomatoes, sliced

  • 2 potatoes, peeled & cubed

  • 150g green beans, cut into thirds

  • 1 jalapeno, deseeded & diced

  • 1 tbsp dried oregano

  • 1 tsp dried thyme

  • 1 tsp dried rosemary

  • 3 cloves of garlic, minced

  • Seasoning

  • 80ml olive oil

  • 4 bread rolls

  • 4 slices of cheese


  1. Preheat the oven to 220℃, then spray a baking tray with cooking spray.

  2. Put the prepared mushrooms, peppers, tomatoes, potatoes and green beans on the baking tray with the jalapeno.

  3. Add the oregano, thyme, rosemary and garlic to a bowl with some seasoning and the olive oil, then mix well.

  4. Pour this oil mix over the veggies, then combine thoroughly so everything is coated in herbs.

  5. Bake for 25 minutes, turning the veggies over halfway through.

  6. Once cooked, put the veg into your bread rolls, top with a slice of cheese, then serve.


To store: Once the veg has cooled down, put it in an airtight container and keep in the fridge for up to 3 days.

Vegan: To make this dish vegan, make sure you choose a vegan-friendly cheese.


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