Our Plans
Mediterranean Roasted Veggie Sandwich
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Mediterranean Roasted Veggie Sandwich

Mediterranean Roasted Veggie Sandwich

with Lemony Feta and Arugula Salad

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.

Tags:
Veggie
Quick
Easy Clean-up
Sheet Pan
Allergens:
Milk
Wheat
Sesame
Egg
Mustard

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

100 g

Feta Cheese

(Contains Milk)

2 unit

Artisan Bun

(Contains Wheat)

200 g

Zucchini

160 g

Sweet Bell Pepper

56 g

Arugula and Spinach Mix

1 tbsp

Za'atar Spice

(Contains Sesame)

1 unit

Lemon

3 g

Garlic

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

1.5 tsp

Dijon Mustard

(Contains Mustard)

113 g

Baby Tomatoes

28 g

Pepitas

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

½ tsp

Sugar*

sideBannerName

Nutrition Values

Energy (kJ)0 kJ
Calories770 kcal
Fat50 g
Saturated Fat15 g
Carbohydrate61 g
Sugar11 g
Dietary Fiber10 g
Protein22 g
Cholesterol55 mg
Sodium1360 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Zester
Baking Sheet
Parchment Paper
Measuring Spoons
Medium Non-Stick Pan
Medium Bowl
Large Bowl
Whisk

Instructions

Prep
1

Before starting, preheat the oven to 450°F. Wash and dry all produce.

Garlic Guide for Step 3 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra!

Core, then quarter the pepper. Cut the zucchini into 1/2-inch rounds. Halve the tomatoes. Zest, then juice half the lemon (whole lemon for 4 ppl). Peel, then mince or grate the garlic. Halve the buns.

Roast veggies
2

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

Toast pepitas and make lemony feta
3

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 . (NOTE: Reference Garlic Guide.) Season with pepper and stir to combine.

Make dressing
4

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 spinach mix and tomatoes. Toss to combine. Season with salt and pepper. Set aside.

Toast buns and assemble
5

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 lemony feta spread between buns. Top with the roasted veggies. Finish with the top bun.

Finish and Serve
6

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