This Rainbow Roasted Vegetable Sandwich is beautiful, nutritious, and full of flavor. It combines oven-roasted squash and beets with whipped feta and edamame hummus for a satisfying vegetarian meal.
I wanted a vegetable-forward sandwich that felt exciting rather than dull, so I layered colorful roasted produce to create a rainbow of textures and tastes. Yellow summer squash, butternut squash, zucchini, and beets roasted together make for an attractive, hearty filling that’s simple to prepare.
One of the best parts of this recipe is that most of the vegetables can roast on a single sheet pan. Slice the squash and zucchini into roughly 1/4-inch thick rounds, arrange them in a single layer on a parchment-lined baking sheet, drizzle with olive oil, season with salt and pepper, and roast until tender and lightly browned—about 20 minutes.
Beets take longer to cook, so start them first. Trim the root end and tip, drizzle with a little olive oil, and loosely wrap the beet in foil. Roasting it wrapped steams the beet, and once it’s cooked and cooled a bit the coarse outer skin slips off easily.
These sandwiches are also meal-prep friendly. Roast the vegetables ahead of time, store them in the refrigerator, and reheat briefly in the oven when you’re ready to assemble.
While the vegetables roast, make the spreads: whipped feta and edamame hummus. These add creaminess and flavor and help keep the sandwich components together. Store-bought edamame hummus is convenient, but it’s easy to make at home. Traditional chickpea hummus also works if you prefer.
I use whipped feta because crumbled feta can fall apart in a sandwich. Blending feta with a little cream cheese or a splash of olive oil in a food processor gives a smooth, spreadable texture that holds up well on bread.
Ciabatta rolls are my go-to for this sandwich because their airy crumb and crisp crust balance the roasted vegetables, but feel free to use your favorite bread or pita, or even wrap the filling in a flatbread.
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How to make a Rainbow Roasted Vegetable Sandwich:
Rainbow Roasted Vegetable Sandwich
4 servings
15 minutes
40 minutes
55 minutes
This sandwich layers roasted squash, zucchini, and beet with edamame hummus and whipped feta for a colorful, flavorful vegetarian lunch. It’s easy to prepare because most of the vegetables roast together on a single sheet pan.
Ingredients
- 2 summer squash
- 2 zucchini
- 1 butternut squash
- 1 large beet
- 1 tablespoon plus 1 teaspoon olive oil
- Salt and pepper
- ¼ cup cream cheese, at room temperature
- ¼ cup crumbled feta, at room temperature
- ½ cup arugula
- Edamame hummus or regular hummus
- 4 ciabatta rolls or 8 slices of bread
Instructions
Preheat the oven to 375°F (190°C). The beet needs the longest roast time, so start it first. Trim the beet’s root end and tip, drizzle with 1 teaspoon olive oil, and wrap it loosely in foil. Place it on a baking sheet and roast for about 40 minutes, until tender.
While the beet begins roasting, combine the crumbled feta and cream cheese in a food processor and pulse until smooth and spreadable. Scrape down the sides as needed to create a creamy whipped feta.
After the beet has roasted for about 20 minutes, prepare the other vegetables. Slice the summer squash and zucchini into 1/4-inch rounds. For the butternut squash, slice rounds from the thinner neck; you can peel after roasting if preferred. Arrange the sliced squash and zucchini on a parchment-lined baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Roast until tender and lightly browned, about 20 minutes.
When the beet is tender, remove it from the oven, unwrap, and let it cool slightly. Once cool enough to handle, peel away the coarse outer skin and thinly slice the beet.
Optional: warm or lightly toast the bread before assembling.
Assemble the sandwiches: spread a generous layer of edamame hummus on the bottom slice of bread, top with a handful of arugula, then layer sliced beet, zucchini, butternut squash, and summer squash. Spread whipped feta on the top slice of bread and place it on the sandwich. Repeat to make four sandwiches total.
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