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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.

Tags:VeggieQuickEasy Clean-upSheet Pan
Allergens:Milk/LaitWheat/BléSesame/SésameEgg/OeufMustard/Moutarde

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

100 g

Feta Cheese

(ContainsMilk/Lait)

2 unit

Artisan Bun

(ContainsWheat/Blé)

200 g

Zucchini

160 g

Sweet Bell Pepper

56 g

Arugula and Spinach Mix

1 tbsp

Za'atar Spice

(ContainsSesame/Sésame)

1 unit

Lemon

3 g

Garlic

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

1.5 tsp

Dijon Mustard

(ContainsMustard/Moutarde)

113 g

Baby Tomatoes

28 g

Pepitas

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

½ tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories770 kcal
Fat50 g
Saturated Fat15 g
Carbohydrate61 g
Sugar11 g
Dietary Fiber10 g
Protein22 g
Cholesterol55 mg
Sodium1360 mg
Utensils
Utensilsarrow down iconarrow down icon
Zester
Baking Sheet
Parchment Paper
Measuring Spoons
Medium Non-Stick Pan
Medium Bowl
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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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.

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.

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.

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.

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.

6

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