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SideChef
Recipes
American
Roasted BBQ Veggie and Avocado Sandwich

11 INGREDIENTS • 7 STEPS • 36MINS

Roasted BBQ Veggie and Avocado Sandwich

Recipe
4.5
4 ratings
This sandwich came as a result of exactly what I’d hoped for, toasted sprouted bread, assortment of roasted veggies, smothered in melted Muenster cheese, then topped with some thinly sliced avocado and lathered in BBQ sauce. It was quick, filling, and nutritious, my favorite kind of sandwich!
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Roasted BBQ Veggie and Avocado Sandwich
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
This sandwich came as a result of exactly what I’d hoped for, toasted sprouted bread, assortment of roasted veggies, smothered in melted Muenster cheese, then topped with some thinly sliced avocado and lathered in BBQ sauce. It was quick, filling, and nutritious, my favorite kind of sandwich!
36MINS
Total Time
$1.62
Cost Per Serving
Ingredients
Servings
2
us / metric
Eggplant
1/2
Medium Eggplant
Zucchini
1/2
Small Zucchini
Yellow Squash
1/2
Small Yellow Squash
Beet
1/2
Medium Beet
Barbecue Sauce
2 Tbsp
Barbecue Sauce
Whole Wheat Sprouted Bread
4 slices
Whole Wheat Sprouted Bread
Muenster Cheese
2 slices
Muenster Cheese
Avocado
1/2
Avocado
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Coconut Oil Cooking Spray
as needed
Coconut Oil Cooking Spray
Nutrition Per Serving
VIEW ALL
Calories
524
Fat
15.9 g
Protein
28.2 g
Carbs
71.0 g
Add to plan
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Roasted BBQ Veggie and Avocado Sandwich
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author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (180 degrees C) and spray baking sheet with Coconut Oil Cooking Spray (as needed).
step 2
Thinly slice Eggplant (1/2), Zucchini (1/2), Yellow Squash (1/2), and Beet (1/2).
step 2 Thinly slice Eggplant (1/2), Zucchini (1/2), Yellow Squash (1/2), and Beet (1/2).
step 3
Lay out in single layer, sprinkle with Salt (to taste) and Ground Black Pepper (to taste), bake for 15 minutes.
step 3 Lay out in single layer, sprinkle with Salt (to taste) and Ground Black Pepper (to taste), bake for 15 minutes.
step 4
Remove all vegetables from baking pan, with exception of beets. Set baked vegetables aside while baking beets for additional 3-5 minutes or until cooked to your preference.
step 5
Layer roasted veggies on two pieces of Whole Wheat Sprouted Bread (4 slices). Coat with Barbecue Sauce (2 Tbsp), top with Muenster Cheese (2 slices).
step 5 Layer roasted veggies on two pieces of Whole Wheat Sprouted Bread (4 slices). Coat with Barbecue Sauce (2 Tbsp), top with Muenster Cheese (2 slices).
step 6
Add the two pieces of bread, stacked with veggies, BBQ sauce and cheese to the baking sheet, put in oven 1-2 minutes or until cheese is melted.
step 6 Add the two pieces of bread, stacked with veggies, BBQ sauce and cheese to the baking sheet, put in oven 1-2 minutes or until cheese is melted.
step 7
Slice Avocado (1/2) and add to the remaining slices of bread, then EAT!
step 7 Slice Avocado (1/2) and add to the remaining slices of bread, then EAT!
Tags
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American
Lunch
Healthy
Shellfish-Free
Vegetarian
Quick & Easy
Sandwiches & Wraps
Spring
Summer
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