Roasted Veggie Sandwich with Crispy Potatoes

Today we’re making a simple, light lunch: a roasted veggie sandwich served with a side of crispy potatoes. It’s easy to prepare, full of flavor, and perfect when you want something satisfying but not too heavy.

Instructions

1. Prep the vegetables.
Start by preparing your vegetables. Slice the peppers into four large pieces, cut a chunk of onion, and slice the zucchini into rounds.

2. Season everything.
Place the peppers, onion, zucchini, and potatoes into a baking dish. Add your favorite seasonings and toss everything together so the vegetables and potatoes are evenly coated.

3. Roast the veggies and potatoes.
Place the dish in the oven and roast at 350°F for about 30 minutes, or until the vegetables are tender and the potatoes are lightly crisped.

** If you want crispier veggies you should spread them out on a large baking dish at 400 instead of 350 **

4. Build the sandwich.
Once the vegetables are roasted, it’s time to assemble the sandwich. Spread chipotle sauce on your bread (any sauce works, but chipotle adds a great smoky flavor). Layer the roasted zucchini, peppers, and onions on top.

5. Serve and enjoy.
Serve the sandwich alongside the roasted potatoes for a simple, delicious lunch.

Watch the video to making it with me!