Dinner

Roasted Vegetable Sandwiches

Name: Roasted Vegetable Sandwiches
Prep time: 12 min
Cook time: 50 min
Total time: 62 min
Yield: 6 servings
Ingredients: 1/8 teaspoon black pepper; 1 tablespoon Dijon mustard; 1/4 cup light mayonnaise; 1 tablespoon olive oil; 1 cup (4 ounces) preshredded part-skim mozzarella cheese; 1 (6-ounce) package presliced Portobello mushrooms; 1/4 teaspoon salt; 5 oil-packed sun-dried tomato halves, drained; 1 (18.5-ounce) package wheat rolls, toasted and sliced in half; 1 pound yellow squash, cut into 1/2-inch-thick slices; 1 pound zucchini, cut into 1/2-inch-thick slices

6 October 2026

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Total Time62 Mins

Serves6

Per Serving$2.22

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Roasted Vegetable Sandwiches is a main course that serves 6. Watching your figure? This lacto ovo vegetarian recipe has 358 calories, 16g of protein, and 13g of fat per serving. For $2.22 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. 1 person were impressed by this recipe.

Vegetarian Lunch Cheese Tomatoes Mushroom

Method:

1
Preheat oven to 45
2
Combine first 4 ingredients in a heavy-duty zip-top plastic bag; seal and shake to coat with oil.
3
Arrange vegetable mixture in a single layer on a large foil-lined jelly roll pan.
4
Bake at 450 for 20 minutes; turn vegetables with a spatula.
5
Bake 20 minutes or until lightly browned.
6
Combine tomato and next 4 ingredients in a food processor; process until smooth.
7
Spread tomato mixture evenly on top half of each roll. Arrange vegetable mixture evenly over bottom half of each roll. Top evenly with cheese and remaining halves of rolls. Wrap each sandwich in foil.
8
Bake at 450 for 10 minutes or until cheese melts.