Olive Oil–Cured Summer Vegetable Sandwiches

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. 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.