Go Back
+ servings

Roasted BBQ Veggie and Avocado Sandwich

This Roasted BBQ Veggie and Avocado Sandwich is the perfect quick meal to use up some of those fresh vegetables from the Farmers Market or your local CSA {Community Supported Agriculture}!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Lunch
Servings: 2
Calories: 414kcal
Author: Kaylee Pauley


  • 1/2 medium eggplant thinly sliced (I think mine was a Japanese eggplant)
  • 1/2 small zucchini thinly sliced
  • 1/2 small yellow squash thinly sliced
  • 1/2 medium beet peeled and thinly sliced
  • 2 tbsp favorite BBQ sauce
  • 4 slices whole wheat sprouted bread
  • 2 slices Muenster cheese or cheese of choice
  • 1/2 avocado sliced


  • Preheat oven to 350 degrees and spray baking sheet with coconut oil cooking spray.
  • Thinly slice all vegetables and lay out in single layer, sprinkle with salt and pepper, bake for 15 minutes.
  • Remove all vegetables from baking pan, with exception of beets. Set baked vegetables aside while baking beets for additional 3-5 minutes (or until cooked to your preference).
  • Layer roasted veggies on two pieces of bread, coat with 1 tbsp BBQ sauce each, top with muenster cheese (or cheese of choice) and add the two pieces of bread, stacked with veggies, BBQ sauce and cheese to the baking sheet, put in oven 1-2 minutes or until cheese is melted.
  • Add avocado, and the remaining slices of bread, then EAT!


Nutrition info includes one piece of Trader Joe's Muenster Cheese, 1/4 avocado, and 1 tbsp of Meat Mitch Naked BBQ Sauce.


Serving: 1g | Calories: 414kcal | Carbohydrates: 57.4g | Protein: 18.8g | Fat: 13.5g | Saturated Fat: 6.4g | Polyunsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 823.3mg | Fiber: 13.8g | Sugar: 17.7g