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

This sandwich reimagines the classic with roasted vegetables and bold Middle Eastern flavors. Tender zucchini and bell pepper are tossed in earthy za’atar spice and roasted until caramelized, then layered on a crusty baguette with crispy bacon, griddled onions and creamy feta cheese. A spicy harissa mayo adds a kick that ties everything together.

On the side, roasted purple sweet potato wedges bring a vibrant color and natural sweetness. This is a satisfying, veggie-forward meal that’s perfect for dinner or a hearty lunch. The combination of textures and flavors will make you rethink what a sandwich can be.

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Ingredients

4 ounce BaconView 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

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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) 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 (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 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 regular sweet potatoes instead of purple?

Yes, regular sweet potatoes work well, but purple sweet potatoes add a vibrant color and slightly different flavor.

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 heat and smokiness.

Can I make this sandwich vegetarian?

Absolutely! Simply omit the bacon and add more roasted vegetables or a plant-based protein like chickpeas.