This vegan gluten free Balsamic Roasted Vegetable Sandwich is rich and satisfying. Roasted garlic mayo complements the roasted vegetables, basil, and balsamic vinegar.
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"This is my new Meatless Monday meal. I love how simple and tasty it is! Thanks for the recipe! - Denise"
This Balsamic Roasted Vegetable Sandwich was inspired by a sandwich I used to get at a restaurant during my lunch break many years ago. I believe the original had cream cheese, which tells me it was almost thirty years ago, since I have been vegan for 26 years.
I am not sure how they made their sandwich. They could have used a balsamic reduction or perhaps drizzled balsamic vinegar on top. I just remember that there was balsamic vinegar on roasted vegetables.
To compliment the basil and balsamic vegetables, I made a roasted garlic mayo, which I think is worth the little bit of effort it takes to make it.
For me roasted garlic is like caramelized onions in that it elevates any dish from great to awesome.
Another sandwich recipe to try is my Vegan Banh Mi recipe. A recipe with balsamic vinegar is my Baked Tofu with Balsamic Marinade.
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❤️ Why You'll Love It
- Made with marinated veggies and roasted garlic mayo, it is rich and flavorful.
- It's simple and easy to make. For most of the recipe, it is set-it-and-forget-it.
- It's a healthy hearty meal.
🧾 Ingredients
- Vegetables: I used eggplant, red bell pepper, zucchini, and onion. Use whatever veggies you like.
- Balsamic vinegar: Adds a sweet rich, bold flavor.
- Olive oil: Adds flavor and enhances flavors.
- Basil: Adds a fresh savory flavor with hints of mint and anise.
- Garlic: I used a whole head of roasted garlic. It mellows out and is sweeter when roasting.
- Vegan mayo: Adds a creamy rich flavor.
- Salt and pepper: Enhances the other flavors and adds flavor.
- Buns: I used Pamela's gluten free pizza mix when I first published this recipe, but it hasn't been available for a while. When I republished this recipe, I used some vegan gluten free buns I found at Sprouts. Use your favorite bread or buns.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
📖 Variations / Additions
- Vegan cream cheese or Vegan Veggie Cream Cheese
- Mushrooms
- Red onions
- Greens or sprouts
- Vegan pesto
- Slices of vegan cheese
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🔪 Instructions
Step 1: Slice the end off of the garlic. Place on tinfoil. Drizzle olive oil on top.
Step 2: Bake until caramelized. Let cool. Squeeze the garlic cloves out.
Step 3: Mix the roasted garlic with vegan mayo.
Step 4: Marinate the sliced veggies in balsamic vinegar. Bake until tender.
Step 5: Spread garlic mayo on a bun or bread. Layer sandwiches with veggies and chopped basil.
How Long Do The Roasted Veggies Last?
The veggies will last up to 3-4 days in an airtight container in the fridge. I recommend making the sandwiches when you want to eat them, but you can make them the day before.
🍽 Serving
👩🏻🍳 Recipe FAQs
For this roasted vegetable sandwich I marinated the veggies in balsamic vinegar.
Yes, you'll need to drizzle olive oil on top of the veggies before roasting so that they can caramelize.
Other Vegan Sandwich Recipes
If you tried this Balsamic Roasted Vegetable Sandwich Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
I originally posted this recipe on April 14, 2016. I added new photos and text when I republished it.
📋 Recipe
Balsamic Roasted Vegetable Sandwich
Ingredients
- ¼ of an eggplant thinly sliced (1 cup sliced)
- 1 red pepper thinly sliced
- 1 large zucchini thinly sliced
- ¾ cup sliced onion
- ⅓ cup balsamic vinegar
- olive oil
- salt and pepper
- 3 tablespoons chopped basil
- bread or buns - I used Pamela's gluten free pizza mix
Roasted Garlic Mayo
- 1 head garlic
- 1 teaspoon olive oil
- ¼ cup vegan mayo
Instructions
- Preheat oven to 450°F.
- Marinate the vegetables in the balsamic vinegar for at least an hour to overnight.
- In a baking dish place the marinated veggies. Drizzle olive oil on top. Sprinkle salt and pepper. Bake at 450°F for 10-20 minutes, or until tender. Cooking time will depend upon thickness of vegetables.
Roasted Garlic Mayo
- Slice about ½" off a head of garlic (the pointy end), exposing the cloves, and leaving the skin on. Put the garlic in aluminum foil and drizzle olive oil on top. Cover the garlic with the aluminum foil. Roast at 450°F for 35-40 minutes, or until tender.
- Squeeze garlic cloves out, mash with a fork, and mix in vegan mayo.
- Spread garlic mayo on a slice of bread. Layer vegetables on the other slice. Sprinkle chopped basil on top. Top with the other slice of bread.
Notes
Nutrition
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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Denise says
This is my new Meatless Monday meal. I love how simple and tasty it is! Thanks for the recipe!
Willow Moon says
Thanks Denise, I'm glad you like it!
sveeteskapes says
Oh using eggplant in a burger is so yummy! looks so good, definitely trying it soon 🙂
xx, Kusum
Ashleigh says
Oh this recipe looks delicious! I think I could eat a roasted veggie sandwich everyday ha! Thank you for sharing this easy and healthy recipe!
Willow Moon says
Thanks Ashleigh!
Home by Jenn says
This really looks like the perfect sandwich. Roasted veggies, garlic mayo, yummo! I will definitely be trying this soon!
Willow Moon says
Thanks Jenn! Let me know what you think!
Klauss says
Gorgeous, juicy, delicious sandwich turned out 🙂 I would love this 🙂
Willow Moon says
Thanks Klauss!