Za’atar Roasted Veggie Sandwiches with Harissa Aioli and Sweet Potato Wedges

These roasted vegetable sandwiches are a flavor-packed dinner that will make you rethink what a sandwich can be. Tender zucchini and bell pepper are tossed in earthy za’atar spice and roasted until caramelized, then layered onto crusty baguettes with pan-seared onion, salty feta and a creamy harissa-red pepper aioli. On the side, crispy sweet potato wedges get a hint of heat from harissa powder.

This meal is entirely vegetarian and comes together in about 30 minutes. The combination of warm spices, tangy cheese and smoky aioli creates a satisfying, restaurant-quality sandwich that’s perfect for a weeknight treat.

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Ingredients

1 unit Red Pepper JamView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Za'atar SpiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and preheat oven to 450°F. Wash and dry produce. Cut sweet potatoes into ½-inch-thick wedges. Trim and slice zucchini crosswise on a diagonal into ½-inch-thick rounds. Halve, core and slice bell pepper into ½-inch-thick strips. Peel and thinly slice onion into rounds.
2. Toss sweet potatoes on a baking sheet with a drizzle of oil, ¼ tsp harissa (½ tsp for 4 servings), salt and pepper. (Add a pinch more harissa if you like things spicy!) Toss zucchini and bell pepper on a second baking sheet with a drizzle of oil, za’atar spice, salt and pepper. Roast sweet potatoes on top rack and zucchini and bell pepper on middle rack until everything is browned and tender, 20-25 minutes. Tip: Zucchini and bell pepper may finish before sweet potatoes; check after 15 minutes and if so, remove from oven and continue roasting sweet potatoes.
3. While veggies roast, in a small bowl, combine mayonnaise, half the jam (all for 4 servings) and ¼ tsp harissa (½ tsp for 4). (Add more harissa to taste if desired.) Season with salt and pepper.
4. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion rounds and cook, undisturbed, until deeply browned and tender, 2-3 minutes per side. Season with salt and pepper. Turn off heat; transfer to a plate. Wipe out pan.
5. Halve baguettes lengthwise. Melt 1 TBSP butter in pan used for onion over medium heat. Add baguettes, cut sides down and toast until golden brown, 1-3 minutes. Tip: Depending on the size of your pan, you may need to toast in batches, using 1 TBSP butter for each batch.
6. Press feta into cut sides of bottom buns. Spread cut sides of top buns with harissa aioli (save some for serving). Fill buns with zucchini, bell pepper and onion. Divide sandos and sweet potato wedges between plates. Serve with remaining aioli on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, any crusty roll or baguette will work. Ciabatta or sourdough are great alternatives.

Can I make this recipe vegan?

Absolutely! Substitute the mayonnaise with vegan mayo, use a dairy-free feta or omit it and replace butter with olive oil for toasting the bread.

How do I store leftovers?

Store the roasted vegetables and aioli separately in airtight containers in the refrigerator for up to 3 days. Assemble sandwiches just before serving to keep the bread from getting soggy.