Pickled & Roasted Veggie Sandwich with Balsamic

A pickled and roasted veggie sandwich to fulfill your farmers market dream!

This Pickled & Roasted Veggie Sandwich with Balsamic is a vibrant, flavorful way to make the most of fresh farmers market produce. Crisp arugula, peppery radishes, crunchy cucumbers, and tender roasted zucchini and tomatoes come together with tangy goat cheese for a perfect balance of textures and flavors. The pickled veggies add a bright, zesty punch that elevates every bite.

Finished with a drizzle of rich balsamic dressing, this sandwich feels fresh, hearty, and satisfying—all while celebrating seasonal ingredients. It’s an ideal choice for a light lunch or casual dinner, and a delicious way to use up whatever colorful veggies you find at the market.

Check out my other veggie sandwiches here!

• Sandwiches

Pickled & Roasted Veggie Sandwich with Balsamic

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Ingredients

• ▢ Bread of choice (I opted for a simple multigrain)
• ▢ 1 tsp balsamic or balsamic glaze
• ▢ 2 heaping tbsp greek yogurt
• ▢ 2 garlic cloves
• ▢ Red pepper flakes
• ▢ Olive oil

Veggies of choice. I did:

• ▢ Zucchini
• ▢ Heirloom tomatoes
• ▢ Arugula
• ▢ Pickled rainbow or regular radishes
• ▢ Cucumber
• ▢ Goat cheese

Instructions 

•  If using zucchini, add a good glue of olive oil to a skillet. Slice garlic and zucchini and add to the pan, making sure the slices are flat to the bottom of the skillet for good browning. Season with sea salt, pepper and red pepper flakes. Cook for about 3-4 min per side or until zucchini is tender and slightly browned.
• Toast bread and make creamy balsamic by mixing balsamic or balsamic glaze with greek yogurt, sea salt and pepper. Once creamy and combined, spread on toasted bread.
• Add arugula, zucchini, radishes, sliced tomatoes and cucumber. Top with goat cheese crumbles. Stack with another piece of bread. Slice and enjoy!

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