John and I stack roasted vegetables, goat cheese, and basil pesto on a Ciabatta Veggie Sandwich, and I tucked in a small, unexpected trick that had me reaching for my notebook.

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John and I keep coming back to this roasted veggie goat cheese pesto sandwich because it surprises me every time. I never thought a simple ciabatta roll and a smear of tangy goat cheese could steal weeknight dinner but they do, usually with a little char and a lot of weirdly good crumbs.

It feels like something you’d find under a Gourmet Sandwiches Vegetarian headline, except better because we made it ourselves and it’s kind of imperfect in the best way. It’s equal parts rustic and precise, a real Pesto Sandwich that makes me stop mid-bite and plan round two.

Ingredients

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Eggplant: great source of fiber and antioxidants, spongy texture soaks up oil.
Zucchini: low calorie, lots of water and vitamins, mild flavor, keeps veggies light.
Red bell pepper: sweet, high in vitamin C and beta carotene, adds bright color.
Cherry tomatoes: tangy sweet, source of lycopene and vitamin C, juicy pop.
Goat cheese: tangy, creamy, it’s a good source of protein and calcium, melts nicely.
basil: aromatic, vitamin K rich, adds fresh herbal lift and peppery notes.
pine nuts or walnuts: provide healthy fats and richness, make pesto nutty.
Olive oil: heart healthy monounsaturated fats, carries flavor and helps roast.

Ingredient Quantities

4 ciabatta rolls (or 8 slices sturdy sourdough)

1 small eggplant, about 1 lb, sliced

2 medium zucchini, sliced

1 large red bell pepper, seeded and sliced

1 small red onion, thinly sliced

1 cup cherry tomatoes, halved

3 tbsp extra virgin olive oil, plus more if needed

1 tsp kosher salt, plus more to taste

1/2 tsp freshly ground black pepper, plus more to taste

2 cups packed fresh basil leaves (for pesto)

1/4 cup pine nuts or walnuts, your call

2 garlic cloves (for pesto)

1/2 cup grated Parmesan cheese (for pesto)

1/3 cup extra virgin olive oil (for pesto)

1 tbsp lemon juice (for pesto)

1/4 tsp salt and a pinch of black pepper (for pesto)

4 oz goat cheese/chevre, softened

Handful fresh basil leaves for assembly, about 8 leaves

1 tbsp balsamic glaze or 1 tsp balsamic vinegar, optional

2 tbsp butter or olive oil for toasting the bread

How to Make this

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1. Preheat oven to 425 F. Slice the eggplant about 1/2 inch thick, slice the zucchini, seed and slice the red bell pepper, thinly slice the red onion and halve the cherry tomatoes.

2. On a rimmed baking sheet toss eggplant, zucchini, pepper and onion with 3 tbsp extra virgin olive oil, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Spread in one layer. Roast 20 minutes, flip the veggies, add the cherry tomatoes and roast another 8 to 12 minutes until edges are golden and eggplant is tender.

3. While veggies roast make the pesto. In a food processor combine 2 cups packed fresh basil, 1/4 cup pine nuts or walnuts, 2 garlic cloves, 1/2 cup grated Parmesan, 1/3 cup extra virgin olive oil, 1 tbsp lemon juice, 1/4 tsp salt and a pinch of black pepper. Pulse until smooth but still a little textured, taste and adjust salt or lemon if needed.

4. If your goat cheese is not soft put it at room temp for a few minutes, the 4 oz should be spreadable. Stir it a little so it spreads easy.

5. Slice ciabatta rolls in half horizontally or use 8 slices sourdough. Brush cut sides with the 2 tbsp butter or a little olive oil and toast in a skillet or under the broiler until golden and crisp, about 2 to 4 minutes. Keep an eye so they don’t burn.

6. Assemble the sandwiches: spread a generous layer of goat cheese on one bread half, spread pesto on the other half. Don’t be shy with either one.

7. Pile on the roasted veggies, season lightly with a bit more kosher salt and black pepper if you want, add a handful of fresh basil leaves about 8 leaves, and if you like a touch of sweetness drizzle 1 tbsp balsamic glaze or scatter 1 tsp balsamic vinegar over the veggies.

8. Close the sandwich, press gently and if you want warm melty insides give the whole sandwich a quick press in the skillet for 1 to 2 minutes per side. Cut and serve right away, messy is part of the charm.

Equipment Needed

1. Rimmed baking sheet for roasting the veggies
2. Chef’s knife for slicing eggplant zucchini and pepper
3. Cutting board a sturdy one
4. Food processor or small blender to make the pesto
5. Measuring spoons and cups for oil salt lemon and pine nuts
6. Large bowl plus tongs or a spatula to toss and flip the veggies
7. Skillet for toasting the bread and pressing sandwiches warm and melty
8. Small rubber spatula or butter knife to spread goat cheese and pesto

FAQ

Can I use other bread instead of ciabatta? A: Yes, sturdy sourdough, focaccia or a good bakery roll work great. Avoid super soft sandwich bread cause it gets soggy. Toast the bread and spread the goat cheese before adding veggies to keep it crisp.

How should I roast the vegetables so they dont turn out mushy? A: Slice veggies evenly, toss with oil, salt and pepper, spread in a single layer and roast at about 425°F (220°C). Dont overcrowd the pan, flip once midway, and add cherry tomatoes for the last 8-10 minutes so they dont disintegrate.

I dont have pine nuts or Parmesan for the pesto. What can I use instead? A: No problem, use walnuts, almonds or even sunflower seeds for the nuts, and swap Parmesan with a bit of nutritional yeast or just skip it. Pulse ingredients instead of overblending, and add oil slowly so the pesto stays a little chunky.

How far ahead can I make components and how do I store them? A: Roast veggies 3-4 days ahead and keep in the fridge in an airtight container. Pesto lasts about a week, or freeze in ice cube trays for 2-3 months. Assemble sandwiches just before eating so bread stays crunchy.

Any tips to keep the sandwich from getting soggy? A: Toast or butter the bread, spread goat cheese and pesto as a moisture barrier, put leafy basil between bread and tomatoes, and use balsamic glaze sparingly. Press the sandwich lightly so it holds together but doesnt steam itself.

Can I make this vegan or gluten free? A: Yep. Use gluten free rolls and swap goat cheese for a cashew cheese or storebought vegan chevre. For pesto leave out Parmesan and add extra nuts or nutritional yeast for depth.

Roasted Veggie Goat Cheese Pesto Sandwich Recipe Substitutions and Variations

Eggplant: swap with 2 large portobello mushroom caps, sliced and roasted the same way. Mushrooms give a meaty texture and soak up the oil and balsamic, just brush with oil and salt before roasting.
Pine nuts or walnuts: use toasted sliced almonds or toasted sunflower seeds if you have nut allergies. Toasting amps the flavor, so dont skip that step.
Fresh basil for pesto: replace with packed spinach or arugula plus a handful of parsley. These greens are milder so add an extra squeeze of lemon and a pinch more salt to brighten it up.
Goat cheese: feta or ricotta both work well. Feta keeps the tang, ricotta makes it extra creamy, mash either with a little lemon and black pepper if you want it smoother.

Pro Tips

1) Salt the eggplant then pat it dry. Slice, salt lightly and let it sit 15 to 30 minutes, then rinse and blot. That pulls out extra water and bitterness so the slices actually brown instead of stewing.

2) Don’t crowd the pan when you roast. Give each piece some elbow room so they caramelize, and add the cherry tomatoes near the end. If you want extra smokiness, char the peppers under the broiler and peel them afterwards.

3) Toast the nuts for the pesto first and save a few whole ones to scatter on top. A quick toast in a dry skillet makes so much more flavor, and a little lemon zest in the pesto brightens it up if it tastes flat.

4) Keep the bread crisp. Toast well and only add balsamic right before serving so the bread doesn’t get soggy. If you need to reheat leftovers, use a skillet or oven not the microwave, press lightly while warming to melt the goat cheese and keep everything together.

Roasted Veggie Goat Cheese Pesto Sandwich Recipe

Recipe by Theo Fines

0.0 from 0 votes

John and I stack roasted vegetables, goat cheese, and basil pesto on a Ciabatta Veggie Sandwich, and I tucked in a small, unexpected trick that had me reaching for my notebook.

Servings

servings

Calories

778

kcal

Equipment: 1. Rimmed baking sheet for roasting the veggies
2. Chef’s knife for slicing eggplant zucchini and pepper
3. Cutting board a sturdy one
4. Food processor or small blender to make the pesto
5. Measuring spoons and cups for oil salt lemon and pine nuts
6. Large bowl plus tongs or a spatula to toss and flip the veggies
7. Skillet for toasting the bread and pressing sandwiches warm and melty
8. Small rubber spatula or butter knife to spread goat cheese and pesto

Ingredients

4 ciabatta rolls (or 8 slices sturdy sourdough)
1 small eggplant, about 1 lb, sliced
2 medium zucchini, sliced
1 large red bell pepper, seeded and sliced
1 small red onion, thinly sliced
1 cup cherry tomatoes, halved
3 tbsp extra virgin olive oil, plus more if needed
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste
2 cups packed fresh basil leaves (for pesto)
1/4 cup pine nuts or walnuts, your call
2 garlic cloves (for pesto)
1/2 cup grated Parmesan cheese (for pesto)
1/3 cup extra virgin olive oil (for pesto)
1 tbsp lemon juice (for pesto)
1/4 tsp salt and a pinch of black pepper (for pesto)
4 oz goat cheese/chevre, softened
Handful fresh basil leaves for assembly, about 8 leaves
1 tbsp balsamic glaze or 1 tsp balsamic vinegar, optional
2 tbsp butter or olive oil for toasting the bread

Directions

Preheat oven to 425 F. Slice the eggplant about 1/2 inch thick, slice the zucchini, seed and slice the red bell pepper, thinly slice the red onion and halve the cherry tomatoes.
On a rimmed baking sheet toss eggplant, zucchini, pepper and onion with 3 tbsp extra virgin olive oil, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Spread in one layer. Roast 20 minutes, flip the veggies, add the cherry tomatoes and roast another 8 to 12 minutes until edges are golden and eggplant is tender.
While veggies roast make the pesto. In a food processor combine 2 cups packed fresh basil, 1/4 cup pine nuts or walnuts, 2 garlic cloves, 1/2 cup grated Parmesan, 1/3 cup extra virgin olive oil, 1 tbsp lemon juice, 1/4 tsp salt and a pinch of black pepper. Pulse until smooth but still a little textured, taste and adjust salt or lemon if needed.
If your goat cheese is not soft put it at room temp for a few minutes, the 4 oz should be spreadable. Stir it a little so it spreads easy.
Slice ciabatta rolls in half horizontally or use 8 slices sourdough. Brush cut sides with the 2 tbsp butter or a little olive oil and toast in a skillet or under the broiler until golden and crisp, about 2 to 4 minutes. Keep an eye so they don't burn.
Assemble the sandwiches: spread a generous layer of goat cheese on one bread half, spread pesto on the other half. Don’t be shy with either one.
Pile on the roasted veggies, season lightly with a bit more kosher salt and black pepper if you want, add a handful of fresh basil leaves about 8 leaves, and if you like a touch of sweetness drizzle 1 tbsp balsamic glaze or scatter 1 tsp balsamic vinegar over the veggies.
Close the sandwich, press gently and if you want warm melty insides give the whole sandwich a quick press in the skillet for 1 to 2 minutes per side. Cut and serve right away, messy is part of the charm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.