Roasted vegetable shooter’s sandwich
Fed up with the same lunch everyday? If you’re looking for a healthy, portable midday meal then this delicious roasted vegetable shooter’s sandwich is for you. Interesting and flavoursome, it’s easy to prepare in the morning, ready to take with you on the go.
Roasted vegetables make a tasty and nutritious filling for sandwiches. We think roasted red pepper tastes delicious, especially when served alongside extra virgin olive oil. The composition of olive oil is primarily of heart-friendly monounsaturated fat (approximately 73%). It contains less of the pro-inflammatory omega-6 fats found in most other vegetable oils.
Extra virgin olive oil is the healthiest and highest-quality olive oil available. This is because the oil is extracted without the use of high heat or chemical solvents, which can tarnish its precious glow-giving nutrients.
Looking for a good extra virgin olive oil? We love The Governor Premium Extra Virgin Olive Oil. Enjoy 10% off with the code LIZLOVES.
Feta cheese also plays a starring role in this roasted vegetable sandwich. This tangy cheese is a good source of calcium, along with phosphorous and B vitamins. Feta also contains friendly bacteria that can help to support our gut health and immune system.
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- 2 small crusty rolls, lids cut off and hollowed out
For the filling
- Enough roasted vegetables to fill the cavity (e.g. carrots, parsnip, beetroot and red peppers)
- 2 tbsp crumbled feta
- 4 cherry tomatoes, quartered
- Small handful of basil leaves, roughly torn
- Pinch of dried oregano
- Salt and pepper
For the dressing
- 2 tbsp mint leaves
- 2 tbsp basil leaves
- 4 tbsp parsley leaves
- 1 tsp capers
- 4 olives, chopped
- 1 tsp Dijon mustard
- 1 tbsp extra virgin olive oil
- Mix together the filling ingredients and let the flavours mingle and develop overnight if possible.
- Blitz together the dressing ingredients and check the seasoning. Stir through the vegetable mixture.
- Fill the cavity of the rolls with the mix and put the lids on. Wrap the rolls up tightly in baking paper and tie with string. Put them on a plate and put another plate on top with a weight on, such as a tin of tomatoes. Leave overnight in the fridge. To serve, cut in half.
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