Vegan Southwest Veggie Sandos
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Vegan Southwest Veggie Sandos

Vegan Southwest Veggie Sandos

with Tortilla Chips & Garlicky Guacamole

Our chefs are proud to present this veggie-forward, 100% dinner-worthy sandwich that might change the way you think about sandwich fillings... forever. Zucchini and green pepper are roasted in a Southwest-inspired blend of spices, then loaded into crisp baguettes with perfectly pan-seared onion rounds and garlicky guacamole. To complete the rainbow: A side of crunchy blue corn chips! Consider this pure vegan victory (in sandwich form).


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

1 unit


1 unit

Long Green Pepper

1 unit

Red Onion

1 tablespoon

Southwest Spice Blend

½ cup


1 teaspoon

Garlic Powder

2 unit


(Contains Soy, Wheat)

3 ounce

Blue Corn Tortilla Chips

(Contains Sesame)

Not included in your delivery



2 teaspoon

Cooking Oil

2 teaspoon

Olive Oil


Nutrition Values

/ per serving
Calories760 kcal
Fat31 g
Saturated Fat5 g
Carbohydrate103 g
Sugar9 g
Dietary Fiber10 g
Protein12 g
Cholesterol0 mg
Sodium1030 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Small Bowl
Large Pan



• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Trim and slice zucchini crosswise on a diagonal into ½-inch-thick pieces. Halve, core, and slice green pepper into ½-inch-thick strips. Peel and thinly slice onion into rounds.

Roast Veggies

• Toss zucchini and green pepper on a baking sheet with a drizzle of oil, Southwest Spice Blend, salt, and pepper. • Roast on top rack until browned and tender, 15-20 minutes.

Mix Guacamole

• Meanwhile, in a small bowl, combine guacamole and garlic powder. Season with salt and pepper.

Cook Onion

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion rounds and cook, undisturbed, until deeply browned and tender, 2-3 minutes per side. Season with salt and pepper. • Turn off heat; transfer to a plate. Wipe out pan.

Toast Baguettes

• Halve baguettes lengthwise. • Heat a large drizzle of olive oil in pan used for onion over medium heat. Add baguettes, cut sides down, and toast until golden brown, 1-3 minutes. TIP: Depending on the size of your pan, you may need to toast in batches, using a large drizzle of olive oil for each batch.

Finish & Serve

• Spread cut sides of baguettes with half the guacamole. Fill with as many onion rounds and roasted veggies as you like. • Divide sandwiches, tortilla chips, any remaining onion rounds, and any remaining roasted veggies between plates. Serve with remaining guacamole on the side for dipping.

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