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

These loaded sandwiches bring together earthy za’atar-spiced zucchini and bell pepper, tender pan-seared onion and creamy feta on a crusty baguette. A zesty harissa and red pepper mayo adds a kick, while roasted sweet potato wedges make the perfect side.

This recipe is a delicious way to enjoy a veggie-forward meal that feels hearty and satisfying. The combination of textures and flavors-from the smoky roasted vegetables to the tangy feta and spicy mayo-will make this a new favorite.

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Ingredients

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView 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

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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black 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 powder (½ tsp for 4 servings), salt and pepper. (Add a pinch more harissa powder 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 powder (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 mayo (save some for serving). Fill buns with zucchini, bell pepper and onion. Divide sandos and sweet potato wedges between plates. Serve with remaining harissa mayo on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, any crusty bread or roll will work. Adjust toasting time as needed.

Can I make this vegetarian?

Absolutely! Omit the steak and add extra roasted vegetables or a plant-based protein.

How do I store leftovers?

Store components separately in the fridge. Reheat vegetables in the oven and assemble fresh.