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Roasted Vegetable Sandwiches with Creamy Chimichurri Spread

Roasted Vegetable Sandwiches with Creamy Chimichurri Spread Recipe

Photos by Emily Caruso

I try really hard to eat in season and I’m good about it most of the year, but near the end of winter, I start getting tired of roots and crucifers and I desperately need variety—that’s when I start sneaking in zucchini, red peppers and green beans. Even seeing their bright colors on my plate makes me feel happy, like summer is right around the corner. Which, okay, it isn’t, but let’s just pretend, okay? The perfect solution to the dietary boredom and dreary weather of winter is a bright, colorful veggie sandwich.

Creamy Chimichurri Spread

The first time I made these sandwiches, I made them with traditional chimichurri—I use this recipe from Bon Appétit. If you haven’t had chimichurri before, it’s a delicious, tangy Argentinian sauce made with parsley, cilantro or oregano (depending on the recipe you’re using), garlic and vinegar. It’s usually served as an accompaniment to meat, but vegetarians can use it with grilled or roasted vegetables and potatoes. Because I love chimichurri and roasted veggies, I piled a whole mess of vegetables on some crusty French bread, drizzled with a few heaping spoonfuls of chimichurri and dinner was done! And it was so good, but all the oil and vinegar in chimichurri meant that it made the bread soggy and the liquid dripped everywhere while we ate.

Roasted Vegetable Sandwiches with Creamy Chimichurri Spread
So it was time for Plan B. The vinegar is an integral part of that chimichurri flavor, so I knew I couldn’t forego that. Instead, I skipped the olive oil and replaced it with silken tofu. The result is a creamy, spreadable chimichurri—almost like a mayo, if you happen to have bright green mayo in your fridge. (I sincerely hope you do not.) You may have a little left over after making the recipe, but it stores well in the fridge and can be used as a dip for veggies or a topping for veggie burgers.


Roasted Vegetable Sandwiches with Creamy Chimichurri Spread

Roasted Vegetable Sandwiches with Creamy Chimichurri Spread Recipe

The tangy, garlicky flavor of chimichurri is the perfect addition to these easy roasted vegetable sandwiches.

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


  • 1 medium red pepper, stemmed, seeded and sliced lengthwise
  • 2 large portabella mushrooms, cut into 1/2-inch strips
  • 1 large zucchini, halved and quartered
  • 1 medium red onion, sliced into thick rounds
  • 2 tablespoons grapeseed oil (or any high smoke point, neutral-flavored oil)
  • Salt and pepper to taste
  • 6 ounces firm silken tofu
  • 1/2 cup packed flat-leaf parsley leaves
  • 3 tablespoons red wine vinegar
  • 1/8 cup packed cilantro leaves
  • 1 clove garlic
  • 1/4 teaspoon ground cumin
  • Pinch of red pepper flakes
  • 1 crusty baguette, halved


  1. Preheat the oven to 400ºF and line a rimmed baking sheet with foil or parchment paper.
  2. Combine all of the vegetables in a large bowl and drizzle with the grapeseed oil. Toss to coat, then transfer the vegetables onto the baking sheet, arranging them to make sure they don’t overlap. Roast for about 25 minutes, or until the vegetables are tender and just beginning to brown.
  3. While the vegetables are roasting, make the chimichurri spread. Combine the silken tofu, parsley, vinegar, cilantro, garlic, cumin and red pepper flakes in the smallest bowl of a food processor or blender. Process until completely smooth and season to taste with salt.
  4. Spread the chimichurri onto both sides of the baguette. Layer the vegetables onto the bottom of the baguette, then place the other half of the baguette on top. Use a sharp knife to cut the baguette into 4 sandwiches and serve.

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  • Reply
    Abby @ The Frosted Vegan
    February 2, 2015 at 10:11 am

    I always LOVE a good creamy sauce, especially with roasted veggies!

  • Reply
    Laura (Tutti Dolci)
    February 2, 2015 at 7:39 pm

    I love that chimichurri spread, what a killer sandwich!

  • Reply
    Laura ~ Raise Your Garden
    February 3, 2015 at 7:06 am

    I am the most boring eating out there and tend to shy away anything “too adventurous” so I was nervous about the chimichurri cream spread. But it’s fabulous how it’s infused with parsley, cilantro and oregano, some of my favorite herbs friends! That actually sounds delicious to me and I’m so picky! I’m going to simply have to try this!

  • Reply
    Rodney Gile
    February 3, 2015 at 12:52 pm

    Looks fantastic! Thanks for the recipe. May I also ask where you got the metal dishes you’re using in your photo shoot? They’re awesome!

  • Reply
    February 3, 2015 at 3:16 pm

    Looks delicious; eating the colors of the rainbow is always healthy.

  • Reply
    Michaell @ Foodscape
    February 3, 2015 at 5:27 pm

    I love how much protein is in that sandwich between the mushrooms and the tofu. This sandwich looks incredible! Love the tofu instead of oil replacement…I think I’d like that better than mayo any day! Thanks for the great lunch/dinner idea.

  • Reply
    Jennifer @ Delicious Everyday
    February 4, 2015 at 10:07 pm

    Always love me some creamy sauce on my sandwiches! That creamy chimichurri looks so goood!

  • Reply
    Kare @ Kitchen Treaty
    February 5, 2015 at 10:32 pm

    Okay, I am way too excited to try this. Adding silken tofu to the chimichurri is completely brilliant. (!!!)

  • Reply
    February 6, 2015 at 4:30 pm

    The color of that dip, though…it’s sending happy chills down my spine!

  • Reply
    March 9, 2015 at 12:50 pm

    Look super good! The silken tofu for spread idea is great. I am not that crazy about parsley or cilantro, though… Does anyone have any ideas for subs? I was thinking I could replace them with hot sauce for flavour, but what else?

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