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Roasted vegetable sandwich ready 1
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5 from 6 votes

Roasted Vegetable Sandwich

Sweet potatoes, mushrooms, and onions sautéed and layered with roasted peppers inside fresh rolls. Top with Italian dressing for the perfect sandwich of summer!
Course Lunch
Cuisine Sandwich
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Sandwiches
Calories 362kcal
Author Ginny McMeans

Ingredients

  • 2 red bell peppers
  • 2 green chili peppers
  • 3 tablespoon coconut oil divided into three for sautéing
  • 1 white onion sliced
  • 1 sweet potato
  • 16 ounce button mushrooms
  • ½ cup Italian dressing or a mix of oil and vinegar with Italian spices
  • 4 big sandwich rolls
  • lettuce any that you like for the sandwiches

Instructions

  • First - roast your pepper. All can be done at the same time. The red and green peppers. Heat the broiler.
    roast your pepper
  • With tongs place the bell pepper on the top shelf turning often to get all sides blackened. It is a good idea to put a baking sheet on the rack below the peppers because when you go to turn them with your tongs juices can drip out. When the peppers are black, take them out of the over.
    With tongs place the bell pepper on the top shelf turning often to get all sides blackened
  • Let cool and then rub off the blackened skin with a damp paper towel or peel with a paring knife if you are having trouble. Just grab an edge of the skin with the knife and peel off.
    Let cool and then rub off the blackened skin with a damp paper towel or peel with a paring knife if you are having trouble
  • Cut out the stem end and take out all of the pepper seeds. Set aside.
    Cut out the stem end and take out all of the pepper seeds
  • While the peppers are roasting. Heat 1 tablespoon coconut oil in a skillet to medium heat.
    Heat 1 tablespoon coconut oil in a skillet to medium heat
  • Add the onions and sauté until the onions are translucent. About 10-15 minutes. You can also do the mushrooms at the same time. In fact, You can do all of this at the same time but you will dirty more pans. Do it all at once or do it back to back, overlapping a little. Remove from heat and set aside.
    You can also do the mushrooms at the same time
  • In the same skillet heat 1 tablespoon oil to medium high heat.
    In the same skillet heat 1 tablespoon oil to medium high heat
  • Add the sliced sweet potatoes, brown on one side and then flip and brown on the other. Remove from heat and set aside.
    Add the sliced sweet potatoes brown on one side and then flip and brown on the other
  • Cut the rolls down the center and spread apart. Drizzle ⅛ cup of Italian dressing on each side of the rolls.
    Cut the rolls down the center and spread apart
  • Divide all the vegetable in layers between the four rolls. Add a lettuce layer of your favorite lettuce. Put the top on and take a big bite!
    Divide all the vegetable in layers between the four rolls

Video

Nutrition

Serving: 1Sandwich | Calories: 362kcal | Carbohydrates: 41g | Protein: 8g | Fat: 19g | Saturated Fat: 10g | Sodium: 567mg | Potassium: 709mg | Fiber: 5g | Sugar: 10g | Vitamin A: 6475IU | Vitamin C: 81.2mg | Calcium: 67mg | Iron: 2.3mg