This Roasted Vegetable Hoagie is a flavor-packed, veggie-loaded meal with tender roasted vegetables, melted cheese, and savory herbs. Perfect for lunch or dinner it’s easy to make and always so good.
Easy Roasted Vegetable Sandwich
Craving a hearty sandwich that’s full of fresh flavors? This Roasted Vegetable Hoagie stacks colorful roasted veggies like mushrooms, peppers, tomatoes, and green beans with melty cheese and herbs for a taste you’ll love.
I top mine with tangy pickled banana peppers for a little extra zing—perfectly balancing the richness of the roasted vegetables and cheese. It’s an easy, customizable hoagie that’s always a hit at the table.
Clean Out Your Fridge Recipe
This is a “clean out your fridge” style recipe! I made this roasted vegetable hoagie with mushrooms, green peppers, tomatoes, potatoes, and green beans, but you can swap in whatever vegetables you have on hand or get creative with extra additions. Here are a few ideas to try:
- Butternut squash, sweet potatoes, carrots – these are dense, so cut smaller pieces so they roast at the same rate as other veggies.
- Red bell pepper, onions, zucchini, eggplant – roast quickly and get nice caramelization.
- Broccoli & cauliflower florets – roast beautifully, but make sure they’re not too large so they fit well in a sandwich.
- Cherry tomatoes or grape tomatoes – roast quickly, add juiciness.
How to Make a Roasted Veggie Sandwich
These veggie sandwiches couldn’t be easier to put together. All you have to do is roast the vegetables, place them in a roll, and top with cheese! They’re ready to eat after a few simple steps:
Chop up the vegetables and place on a baking sheet. Depending on the size of baking sheets, you might need to use 2.
Mix the oregano, thyme, rosemary, garlic, salt, black pepper, and olive oil together in a small bowl.
Drizzle the olive oil seasoning mixture over the veggies and toss to coat.
Roast the vegetables until they’re fork tender, flipping them halfway through the baking time.
Scoop the roasted vegetables onto hoagie rolls and then add cheese on top to melt. Tip: Pick your favorite cheese—personally, I’m loyal to American cheese every time.
Top the melted cheese with extra roasted veggies, then serve and enjoy!
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Ingredients
- ▢ 8 ounce package mushrooms sliced
- ▢ 2 medium green bell peppers sliced
- ▢ 2 medium tomatoes sliced into thick wedges
- ▢ 2 medium potatoes peeled, chopped into 1/2 inch cubes
- ▢ 1 cup green beans ends trimmed, cut into thirds
- ▢ 1 tablespoon dried oregano
- ▢ 1 teaspoon dried thyme
- ▢ 1 teaspoon dried rosemary
- ▢ 3 cloves garlic minced
- ▢ salt + pepper to taste
- ▢ 1/3 cup olive oil
- ▢ 4 hoagie sub rolls
- ▢ 4 slices cheese choose your favorite
Instructions
- Preheat oven to 425 degrees F.
- Place mushrooms, peppers, tomatoes, potatoes and green beans on a large baking sheet that’s been sprayed with nonstick spray. Depending on baking sheet size, you might need to use 2.
- In a small bowl mix oregano, thyme, rosemary, garlic, salt + pepper and olive oil.
- Pour olive oil mixture on the vegetables and toss to coat.
- Bake vegetables for 20 minutes, flipping half way.
- Remove from oven, and divide vegetables on hoagie rolls, adding a slice of cheese to each sandwich to melt. If any vegetables are left, add them on top of the cheese. Serve and enjoy!
Nutrition Information:
Loaded Roasted Veggie Hoagie
Ingredients
- 8 ounce package mushrooms sliced
- 2 medium green bell peppers sliced
- 2 medium tomatoes sliced into thick wedges
- 2 medium potatoes peeled, chopped into 1/2 inch cubes
- 1 cup green beans ends trimmed, cut into thirds
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3 cloves garlic minced
- salt + pepper to taste
- 1/3 cup olive oil
- 4 hoagie sub rolls
- 4 slices cheese choose your favorite
Instructions
- Preheat oven to 425 degrees F.
- Place mushrooms, peppers, tomatoes, potatoes and green beans on a large baking sheet that’s been sprayed with nonstick spray. Depending on baking sheet size, you might need to use 2.
- In a small bowl mix oregano, thyme, rosemary, garlic, salt + pepper and olive oil.
- Pour olive oil mixture on the vegetables and toss to coat.
- Bake vegetables for 20 minutes, flipping half way.
- Remove from oven, and divide vegetables on hoagie rolls, adding a slice of cheese to each sandwich to melt. If any vegetables are left, add them on top of the cheese. Serve and enjoy!
Nutrition
Recipe Created by Pamela Reed for brooklynfarmgirl.com
