Roasted Zucchini Sandwich
Serves 4
15 mins prep
25 mins cook
40 mins total
This Roasted Zucchini Sandwich is the best way to enjoy fresh summer zucchini. Made with roasted zucchini, red bell peppers, and sun-dried tomato whipped tofu on ciabatta bread, it’s so simple yet so flavorful. Vegan, Gluten-Free and Oil-Free options.
For the Sandwich:
For the Whipped Tofu:
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Prep: Preheat the oven to 415” and set a large baking sheet aside. Cut the zucchini and red bell peppers into strips (Note: I recommend using a mandoline for the zucchini!)
Roast the Vegetables: Place the zucchini and bell peppers (skin-side down) onto the baking sheet. If your veggies don’t fit on one sheet divide them into two. Brush the top side of the vegetables with olive oil, then flip the veggies over and brush again. Sprinkle with salt and pepper, to taste. Roast on the top rack of the oven for 30 to 35 minutes, flipping the trays halfway through if using two.
Tofu Ricotta: In the meantime add the drained tofu, tomatoes, nutritional yeast, italian seasoning, garlic powder, and salt to a food processor with a S-blade attachment. Process until smooth, 45 to 60 seconds, scraping down the sides of the machine with a spatula as necessary. Set aside.
Assemble: Slice and toast (optional) your bread. Spread the tofu ricotta on both sides of the bread. Place the roasted vegetables evenly across the bottom half of the bread and drizzle with balsamic, if desired. Place the sandwich top on top to finish assembly.
Serve & Store: Enjoy immediately. Store the whipped tofu and roasted vegetables in separate containers in the fridge for up to 5 days.
