Za’Atar Roasted Veggie Sandwiches with Harissa Mayo and Purple Sweet Potato Wedges

These roasted veggie sandwiches are a flavor-packed, veggie-forward dinner that will change the way you think about sandwiches. Zucchini and bell pepper are roasted with earthy za’atar spice until tender and caramelized, then layered onto a crusty baguette with pan-seared onion, creamy feta and a spicy harissa-red pepper mayo. It’s a satisfying meal that’s anything but ordinary.

On the side, we’ve got roasted purple sweet potato wedges-crispy on the outside, fluffy on the inside and tossed with a hint of harissa for a subtle kick. Whether you’re a veggie lover or just looking for a new weeknight favorite, these sandwiches deliver big on flavor and texture.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.5 unit Red Pepper JamView ingredient guideLike ingredientDislike ingredient

0.16 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

2 unit Purple Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Za'atar SpiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat to 450°F. Wash and dry all produce. Cut sweet potatoes into ½-inch-thick wedges. Trim zucchini and slice 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. On a baking sheet, toss sweet potatoes with a drizzle of oil, ¼ tsp harissa powder (½ tsp for 4 servings), salt and pepper. On a second baking sheet, toss zucchini and bell pepper 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 browned and tender, 20-25 minutes. (Zucchini and bell pepper may finish earlier; check after 15 minutes and remove if done, continuing to roast sweet potatoes.)
3. While veggies roast, make the harissa mayo: In a small bowl, combine mayonnaise, half the red pepper jam (all for 4 servings) and ¼ tsp harissa powder (½ tsp for 4). Season with salt and pepper. Set aside.
4. Heat a drizzle of oil in a large 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. Transfer to a plate and wipe out the pan.
5. Halve baguettes lengthwise. Melt 1 tbsp butter in the same pan over medium heat. Add baguettes cut sides down and toast until golden brown, 1-3 minutes. (If pan is small, toast in batches using 1 tbsp butter per batch.)
6. Press feta cheese into the cut sides of the bottom buns. Spread the cut sides of the top buns with some of the harissa mayo (reserve some for serving). Fill buns with roasted zucchini, bell pepper and griddled onion. Divide sandwiches and sweet potato wedges between plates. Serve with remaining harissa mayo for dipping.

Recipe Tips

FAQ

Can I use regular sweet potatoes instead of purple?

Yes, regular sweet potatoes work perfectly. The purple variety adds a vibrant color, but any sweet potato will taste great.

What can I substitute for harissa powder?

You can use a pinch of cayenne pepper or red pepper flakes mixed with a little smoked paprika for a similar smoky heat.

How do I store leftovers?

Store assembled sandwiches and sweet potato wedges separately in airtight containers in the refrigerator for up to 2 days. Reheat in the oven to restore crispness.