HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMediterranean Roasted Veggie Sandwich
Mediterranean Roasted Veggie Sandwich

Mediterranean Roasted Veggie Sandwich

with Lemony Feta and Arugula Salad

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Embrace your Mediterranean side with this patio-ready roasted veggie sandwich, layered with lots of flavourful trimmings! A lemony feta and arugula salad brings an extra hit of sunshine.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

100 g

Feta Cheese


2 unit

Artisan Bun


200 g


160 g

Sweet Bell Pepper

56 g

Baby Arugula

1 tbsp

Za'atar Spice


1 unit


3 g


2 tbsp


(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

1.5 tsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

66 g


28 g


Not included in your delivery

2 tbsp


¼ tsp

Salt and Pepper*

½ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3096 kJ
Calories740 kcal
Fat47 g
Saturated Fat13 g
Carbohydrate60 g
Sugar11 g
Dietary Fiber8 g
Protein24 g
Cholesterol50 mg
Sodium1590 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Baking Sheet
Measuring Spoons
Medium Non-Stick Pan
Medium Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F.Wash and dry all produce.Garlic Guide for Step 3: 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Core, then quarter the pepper(s). Cut the zucchini into 1/2-inch rounds. Cut the cucumbers into 1/2-inch half-moons. Zest, then juice half the lemon. (1 whole lemon for 4 ppl.) Peel, then mince or grate the garlic. Halve the buns.


Toss the zucchini and peppers with 1 tbsp oil (dbl for 4 ppl), then the za'atar on a baking sheet. Season with salt and pepper. Roast, in the middle of the oven, until tender-crisp, 8-10 min. Transfer the zucchini to a plate. Flip the peppers. Return the peppers to the middle of the oven, until tender crisp, 8-10 min.


While veggies roast, heat a medium non-stick pan over medium heat. Add the pepitas to the dry pan. Toast, stirring often, until golden-brown 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate. Using a fork mash the feta in a medium bowl. Add the mayo, lemon zest and 1/4 tsp garlic (dbl for 4 ppl). (NOTE: Reference Garlic Guide.) Season with pepper and stir to combine.


Whisk together the Dijon, 1/2 tbsp lemon juice, 1/2 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) in a large bowl. Add the arugula and cucumbers. Toss to combine. Season with salt and pepper. Set aside.


Arrange the buns, cut-side up on the other side of the baking sheet with the peppers. Toast in the top of the oven, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Divide the feta-lemon spread among buns. Top with the roasted veggies. Top with the top bun.


Divide the roasted veggie sandwiches between plates. Serve the arugula salad on the side. Sprinkle the pepitas over the salad.