Roasted vege and feta sandwiches

These sandwiches are a delicious way to turn your roast vegetables into a proper meal - with some secret goodies! After trying these stuffed Italian-style loaves, you'll never want to go back to normal sandwich bread.

By Jo Wilcox
  • 45 mins preparation
  • Makes 2 loaves
  • Print


  • 3 kūmara (orange, gold or purple), sliced into 5mm-thick rounds
  • 2 courgettes, sliced into thick strips
  • 2 differently coloured capsicums, cut into strips
  • 1 red onion, sliced into rings
  • 1 small eggplant, sliced into 5mm-thick rounds
  • 1/4 cup olive oil
  • Sea salt
  • 100 g creamy feta
  • 250 g soft cream cheese
  • 1 clove garlic, crushed or finely chopped
  • 2 tbsp chopped rosemary leaves
  • 2 Italian-style round loaves, Turkish pide or similar
  • Large handful baby spinach leaves


  • 1
    Preheat the oven to 190°C and line 2 baking trays with baking paper.
  • 2
    Toss the kūmara, courgette, capsicum, onion and eggplant with the oil and a good sprinkle of sea salt. Arrange on the trays and roast for 15-20 minutes or until tender and just coloured. Allow to cool for at least 15 minutes. (Or cook the vegetables on a preheated barbecue.)
  • 3
    Combine the feta, cream cheese, garlic and rosemary and mix well until smooth and creamy. Season with salt and pepper if needed.
  • 4
    Halve the loaves horizontally and spread all the cut sides generously with the feta cream mixture. Layer the vegetables and spinach leaves over the 2 bases and sandwich with the loaf tops. Wrap in paper and secure with string. Pack a sharp knife and cut loaves into wedges once you arrive.

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