Pickled & roasted veggie sandwich with balsamic dressing

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

This is my favorite veggie sandwich with all the fresh farmers market vegetables! I loaded this one up with goods and paired it with a creamy balsamic dressing and some fresh goat cheese. I used a simple multigrain bread for this sandwich and let the veggies do all the talking. My veggies of choice included, zucchini, tomatoes, arugula, pickled radishes, and cucumber. It’s so refreshing and the perfect summertime veggie sandwich — the power of fresh seasonal ingredients!! This sandwich is so colorful and bright, and not to mention absolutely delicious. The goat cheese is soft and spreadable and helps keeps the fillings together. I added some balsamic to the goat cheese for some tanginess and trust me, definitely do this step. One of my favorite balsamic vinegars to use is from Brightland, but any balsamic will work. Whether you’re picnicking in the park on a sunny afternoon or enjoying a lunch at home, or enjoying this on the beach, this summertime sandy is sure to brighten your day!! If you love your veggies like I do, check out my other veggie sandwich recipes here!

Here’s how to make it:

Pickled & roasted veggie sandwich with balsamic dressing

Print Recipe


  • 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


  •  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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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.