Take-out Tuesday, Roasted Vegetable Sandwich

There is so much winter weather and hardship right now,

let me distract you with these beautiful sweet peppers~

They were sitting on the cutting board for last Friday night’s kebabs

and I was reminded of a wonderful recipe for a vegetable “sandwich”

that I want to re-share with you today

Roasted peppers and onions are skewered with fresh spinach and cheese between baked eggplant slices

vegetable slider thepaintedapron.com

You’ll never miss the bread!

eggplant thepaintedapron.com

When working with eggplant or zucchini

it’s important to draw out the salt

to keep the vegetables from getting mushy.

Just slice and lay on a paper towel and sprinkle with salt


Let the slices sit for 10-15 minutes, then turn over and salt  the other side


Set up a little breading station with a beaten egg,

panko bread crumbs, and freshly shaved Parmesan cheese


Pat slices dry and dip in egg, then bread crumbs, then Parmesan

Place slices on a foil lined baking sheet that has been sprayed with cooking oil spray

Drizzle with olive oil. Bake eggplant at 400 for 20 minutes

Continue baking if necessary until golden brown and eggplant has softened

baked eggplant chips thepaintedapron.com

In the meantime roast onion, red and yellow peppers, and onion 


Roast the other vegetables the same way as the eggplant,

on a foil lined and sprayed baking sheet and drizzled with a little olive oil


When veggies are done start stacking, beginning and ending with an eggplant slice

Tuck a square of cheese into the stack in several places

As it melts it will help hold the sandwich together

garden sliders thepaintedapron.com

Use long toothpicks or short skewers to hold the stacks together

garden sliders 1 thepaintedapron.com

Put these beautiful little towers of vegetable heaven back in the oven

to melt the cheese and heat through right before serving

Roasted Vegetable Sandwiches

You won't miss the meat or bread with these tasty vegetable sandwiches!
Prep Time 10 minutes
Cook Time 10 minutes
roasting time 30 minutes
Course Main Course
Cuisine American, Italian
Servings 4


  • short skewers


  • 1 eggplant
  • 1/2 red pepper
  • 1/2 yellow pepper
  • 1/2 Vidalia or other sweet onion
  • 4 oz Fontina cheese sliced and cut into 8 squares
  • fresh spinach leaves
  • 1 egg
  • 1 cup seasoned Panko bread crumbs
  • 4 oz freshly shaved Parmesan
  • S & P
  • olive oil
  • Marinara sauce for dipping {optional}


  • Wash veggies. Cut eggplant into 1/2 ” slices and lay on a paper towel. Sprinkle with salt. After 10-15 minutes turn over and repeat, letting sit for 10-15 more minutes. Pat dry.
  • Beat egg in a small shallow dish. Put bread crumbs in another small shallow dish, and also the Parmesan cheese. Dip eggplant slices in egg, then dredge in breadcrumbs, then Parmesan.
  • Place slices on a foil lined baking sheet that has been sprayed with cooking oil spray. Roast at 400 for 20-30 minutes until golden and soft.
  • Cut pepper halves into 4 pieces. Slice onion. Roast onions and peppers on a foil lined baking sheet and bake for 20 minutes or until done. Season with S & P
  • Make 4 stacks starting and ending with an eggplant slice. One eggplant slice, 1 onion slice, 1 cheese square, 1 red pepper square, 3 spinach leaves, 1 cheese square, 1 yellow pepper square, and final eggplant slice. Skewer vertically. Return stacks to foil lined pan and bake for 5-10 minutes to melt the cheese before serving. Serves 4. Serve remaining eggplant slices along side and warm marinara for dipping if desired
Keyword baked eggplant, eggplant sandwiches, garden sliders, roasted vegetables, vegetable sandwich, vegetarian meal
garden slider thepaintedapron.com


I will be joining these fabulous parties and blogs:

 Sundays on Silverado  Love Your Creativity  Over the Moon

Between Naps on the Porch,  Celebrate Your Story,

All About Home/ Common Ground Follow the Yellow Brick Home

 Tasty Tuesday   Oh My Heartsie Girl Turn About Tuesday 

 Full Plate Thursday  Centerpiece Wednesday  Creatively Crafty

Thursday Favorite Things    Friday with Friends

20 Responses to “Take-out Tuesday, Roasted Vegetable Sandwich”
  1. A roasted veggie sandwich looks and sounds delicious, Jenna! With the really cold and dreary days, I find myself wanting to eat more…ugh! It is 21 here with wind chill of 10. Stay warm!

  2. Deb says:

    Can’t beat a roasted vegetable sandwich, and I enjoyed many while in Europe. I fell in love with one at Panera’s many moons ago, and have duplicated it to my liking. Thanks for the inspiration, it’s time to add a roasted veggie sandwich to our lunch menu.

  3. Martha says:

    Yes please!

  4. What a great idea!

  5. What a great idea! I love that these are bread free. So many possibilities, and perfect on a party buffet.

  6. Nancy says:

    I just showed tour delicious veggie sandwich to sweet man as he is sitting right her. He wants to run out and get eggplants for me to make these. Great idea Jenna! Yummo!
    Happy Tuesday my friend!

  7. thefrenchhutch says:

    Such delicious healthy food, a great recipe Jenna. All our favorites here. Can’t wait to give this a try……..

  8. Mary says:

    Sounds yummy Jenna! Everything is better on a skewer! Hope you’re staying warm ♥

  9. These look really really good. I’d much prefer a veggie slider over beef anyday!

  10. Rebecca says:

    Mmm…these are perfect for meatless Mondays! Thanks for sharing at Celebrate Your Story! Link Party 🙂

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