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Rainbow Roasted Vegetable Sandwich

Rainbow Roasted Vegetable Sandwich

This Rainbow Roasted Vegetable Sandwich is equally beautiful, healthy, and delicious. It’s a meal that brings together roasted squash and beets with whipped feta and edamame hummus.

Rainbow Roasted Vegetable Sandwich | A wholesome meal made with roasted vegetables, edamame, and whipped feta.

I wanted to create a healthy sandwich filled with vegetables that isn’t boring, so I decided to layer colorful ingredients. I layered oven roasted yellow summer squash, butternut squash, zucchini, and beets to create a rainbow of colors. The result is a healthy and wholesome meal.

I love this Rainbow Roasted Vegetable Sandwich recipe because you can easily roast all of the vegetables together on a sheet pan. Just slice the squash and zucchini into quarter inch thick slices, arrange them in a single layer on a parchment lined baking sheet, drizzle with olive oil, salt, and pepper, and roast for about 20 minutes, until soft and lightly browned. 

Rainbow Roasted Vegetable Sandwich Recipe

The easiest way to roast the beet is to slice off the root end and the tip and then drizzle with olive oil and loosely wrap with aluminum foil. This steams the beet and once it has cooked the outer layer of rough skin will peel right off.

You can meal prep this sandwich by roasting the vegetables in advance and then reheating them in the oven before assembling your sandwiches.

Rainbow Roasted Vegetable Sandwich

While the vegetables are roasting, you just want to mix up the whipped feta and the edamame hummus. These spreads complement the flavors of the roasted vegetables while helping to hold the sandwich together.

Edamame hummus is available at Trader Joes, but it’s easy to make from scratch too. My edamame hummus recipe comes together in less than 10 minutes and it can be served as a dip or added to sandwiches. If you don’t want to use edamame hummus, you can use traditional hummus made with garbanzo beans.

Rainbow Roasted Vegetable Sandwich Recipe with Whipped Feta and Hummus

I used whipped feta because feta can be so crumbly that it won’t stay in a sandwich. I quickly whipped the feta with some cream cheese using my food processor so that I could spread it onto the sandwich.

I used a ciabatta bread to make this sandwich but you can use your favorite bread or even a wrap.

Save and share this Rainbow Roasted Vegetable Sandwich recipe:

Rainbow Roasted Vegetable Sandwich | A colorful sandwich made with layers of roasted beets and squash with whipped feta and hummus.

How to make a Rainbow Roasted Vegetable Sandwich:

Yield: 4 servings

Rainbow Roasted Vegetable Sandwich

Rainbow Roasted Vegetable Sandwich | A wholesome meal made with roasted vegetables, edamame, and whipped feta.

This Rainbow Roasted Vegetable Sandwich is a healthy and hearty meal made with layers of roasted squash, beet, and zucchini plus some edamame hummus and whipped feta. It has a bold look to match its bold flavors. It is a vegetarian meal that is anything but boring. The best part is that the meal comes together easily since the vegetables can be roasted together on a sheet pan.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 2 Summer Squash
  • 2 Zucchini
  • 1 Butternut Squash
  • 1 Large Beet
  • 1 tablespoon plus 1 teaspoon Olive Oil
  • Salt and Pepper
  • 1/4 cup Cream Cheese, at room temperature
  • 1/4 cup Crumbled Feta, at room temperature
  • 1/2 cup Arugula
  • Edamame Hummus
  • 4 Ciabatta Rolls or 8 slices of Bread

Instructions

Heat your oven to 375 degrees. The beet will take the longest to roast, so get that cooking first. Slice the root end and the tip off the beet. Then drizzle 1 teaspoon of olive oil over and loosely wrap the beet in foil. Place on a baking sheet (this just prevents any olive oil from leaking and burning on the bottom of your oven) and let roast for 40 minutes total. 

While the beet is roasting, prepare everything else. Combine the feta and cream cheese in a food processor and pulse to mix thoroughly. Scrape down the sides of the food processor as necessary and pulse until the mixture is smooth. 

Once the beet has been roasting for 20 minutes prepare the other vegetables. Cut the squash and zucchini into slices 1/4 inch thick. For the butternut squash, I cut round slices off the thinner end. I roasted the butternut squash and then sliced off the skin after it had roasted. Arrange the squash and zucchini on a large baking sheet lined the parchment paper. The parchment is essential because it helps the vegetables to cook evenly while preventing them from sticking to the pan. Drizzle 1 tablespoon of olive oil over the sliced veggies and top with some salt and pepper. Let roast for about 20 minutes, until soft and lightly browned. Then remove from the oven.

Once the beet has roasted to the point of being soft, remove it from the oven and unwrap it from the foil. Once it is cool enough, use your fingers to peel off the rough outer layer of the beet, and then slice the beet.

If you like, warm or toast your bread. Then start assembling the sandwiches.

Spread a thick layer of the edamame hummus on a slice of bread. Sprinkle some arugula on top of the hummus, then add a layer of beet, zucchini, butternut squash, and summer squash. Spread a thick layer of whipped feta on the second slice of bread and then add it to the top of the sandwich. Repeat the process making a total of four sandwiches.

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