Close up of a cut roasted vegetable sandwich with pea pesto on a wooden board.
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5 from 9 votes

Roasted Vegetable Sandwich with Pea Pesto

This roasted vegetable sandwich is extra delicious, and the quick pea pesto to bring extra awesome taste. Perfect for a picnic or lunch. Easy, vegan and vegetarian. Make it in the oven or on the grill.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Lunch
Cuisine: American, Vegan, Vegetarian, Western
Servings: 4
Calories: 292kcal
Author: Kate Hackworthy | Veggie Desserts


  • 1 eggplant (aubergine)
  • 1 zucchini (courgette)
  • 2 red bell peppers
  • 4 tbsp olive oil
  • 1 tbsp roughly chopped fresh rosemary
  • 1 tsp thyme leaves
  • Sea salt and freshly ground black pepper

Pea pesto

  • 1 cup (150g) peas (thawed if frozen)
  • 1 cup packed (50g) fresh spinach
  • 1 tbsp chopped mint leaves
  • 1 clove garlic chopped
  • 1 tsp lemon juice
  • ¼ cup (75ml) olive oil
  • Sea salt and freshly ground black pepper

To serve

  • 1 loaf of uncut fresh bread
  • 1 clove of garlic
  • 2 tsp roughly chopped mint leaves
  • 1 cup arugula / rocket


  • Preheat the oven to 400F/200C.
  • Cut the eggplant/aubergine and zucchini/courgette into ½ inch slices. Deseed the bell pepper and cut it into ½ inch slices.
  • In a bowl, mix the oil, rosemary and thyme. Add the vegetables and toss to coat. The eggplant/aubergine will soak the oil up like a sponge, so toss those very briefly. Season with salt and pepper, then spread the veggies out in a single layer on a baking sheet (two if necessary). Roast for 30 minutes or until soft. Set aside to cool.
  • Alternatively: Grill the veggies on the barbecue or in a griddle pan. 

Meanwhile, make the pea pesto:

  • Put the peas (if frozen, thaw by placing them into a bowl of hot water for a few minutes), spinach, garlic and lemon juice into a food processor, then pulse briefly until it’s all chopped up finely. You may need to scrape the sides down.
  • Then keep the food processor running and slowly drizzle in the olive oil, letting it all blend into a smooth and lovely pesto. You may need to scrape the sides down again.

Assemble the sandwich

  • Slice the loaf of bread in half lengthways to create one large sandwich and toast each side (under a grill or on the barbecue).
  • Peel and halve the garlic clove, then rub it over each toasted side of bread.
  • Spread the bottom slice side with pea pesto (any remaining will keep in an airtight container in the fridge for up to 5 days).
  • Layer the bottom slice with the cooled roasted vegetables. Sprinkle on the chopped mint leaves, then place the top slice of bread on top.


Calories: 292kcal | Carbohydrates: 23g | Protein: 6g | Fat: 20g | Saturated Fat: 2g | Sodium: 95mg | Potassium: 965mg | Fiber: 8g | Sugar: 10g | Vitamin A: 7930IU | Vitamin C: 120.5mg | Calcium: 108mg | Iron: 3.2mg