Olive Oil–Cured Summer Vegetable Sandwiches

Popular chef and dietitian Michelle Dudash serves up an on-the-go vegetarian option in her book Clean Eating for Busy Families (Fair Winds Press).

squash, tomato, mushroom, onion, and cheese sandwich

Weekly Newsletter

The best of The Saturday Evening Post in your inbox!


When I was a caterer, one of my chefs whipped up these succulent vegetables for her own lunch, and they tasted so good that I immediately included them on the menu in a sandwich. They are a wonderful option for vegetarians and perfect for a road trip, sack lunch, or picnic, in which case you should allow the vegetables to cool prior to assembling. My husband Steve loved these and didn’t even miss the meat—a first!

Olive Oil–Cured Summer Vegetable Sandwiches

(Makes 4 sandwiches)

squash, tomato, mushroom, onion, and cheese sandwich

Total Prep and Cook Time

45 minutes


  • 1 medium zucchini, halved lengthwise, sliced on an angle into half-moons (about 2 cups)
  • 1 medium yellow squash, halved lengthwise, sliced on an angle into half-moons (about 2 ½ cups)
  • 1 (8-ounce or 225 grams) package cremini (baby bella) mushrooms, quartered (about 2 ½ cups)
  • 1 ½ cups halved cherry tomatoes
  • ½ red onion, sliced into rings
  • 2 tablespoons sherry vinegar (or balsamic vinegar)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1 teaspoon dried italian herb seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • ¾ cup hummus (original, olive, roasted red pepper, or garlic flavor)
  • 4 medium oblong sandwich rolls, slit horizontally (whole-grain preferred)
  • 4 sandwich-size slices reduced fat provolone or mozzarella cheese, cut in half


  1. Preheat oven to 375°F (190°C or gas mark 5) and line 2 large sheet pans with parchment paper or silicone baking mats.
  2. Arrange vegetables in a single layer on the pans. In a small bowl, whisk vinegar, mustard, honey, Italian seasoning, salt, and pepper and drizzle in the oil, whisking to emulsify. Drizzle evenly on the vegetables and toss to coat. Bake until tender, about 25 minutes.
  3. Spread the insides of the buns with hummus. Layer the vegetables on top, finish with cheese, and top with remaining bun halves. Cut sandwiches in half crosswise and enjoy immediately or wrap tightly and chill until ready to eat, within 1 day.

Recipe Note
Try toasting the buns before assembling for added flavor and texture if you will be enjoying them immediately.

Go Clean
Before opting for enticingly exotic-sounding olive oils from a distant country, explore the options available near you. Olives tend to grow well in regions where wine grapes thrive.

Nutrition Facts

Per serving (1 sandwich with ¾ cup vegetables)

Calories: 466
Total fat: 18 g
Saturated fat: 5 g
Carbohydrate: 55 g
Fiber: 11 g
Protein: 23 g
Cholesterol: 15 mg

Clean Eating for Busy Families book cover
Recipe and photo reprinted with permission from Clean Eating for Busy Families by Michelle Dudash. © 2012 Michelle Dudash. All rights reserved.

Become a Saturday Evening Post member and enjoy unlimited access. Subscribe now