Skip to main content
Vegan Southwest Zucchini & Pepper Sandos
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Vegan Southwest Zucchini & Pepper Sandos

Vegan Southwest Zucchini & Pepper Sandos

with Tortilla Chips & Spicy 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 spicy guacamole. To complete the rainbow: A side of crunchy blue corn chips! Consider this pure vegan victory (in sandwich form).

Tags:
Vegan
Allergens:
Soy
Wheat
Sesame

The quantities provided above are averages only.

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

Total Time30 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Zucchini

1 unit

Long Green Pepper

1 unit

Red Onion

1 tablespoon

Southwest Spice Blend

½ cup

Guacamole

1 teaspoon

Garlic Powder

2 unit

Demi-Baguette

(Contains: Soy, Wheat)

3 ounce

Blue Corn Tortilla Chips

(Contains: Sesame)

1 teaspoon

Hot Sauce

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

2 teaspoon

Olive Oil

sideBannerName

Nutrition Values

/ per serving
Calories780 kcal
Fat32 g
Saturated Fat6 g
Carbohydrate108 g
Sugar13 g
Dietary Fiber12 g
Protein13 g
Cholesterol0 mg
Sodium1060 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.

Utensils

Baking Sheet
Small Bowl
Large Pan

Instructions

Prep
1

• 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
2

• 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 Spicy Guac
3

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

Cook Onion
4

• 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
5

• 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
6

• Spread cut sides of baguettes with half the spicy 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 spicy guacamole on the side for dipping.

Meal right image

Explore Similar Recipes

Meal left image

This week's must-try HelloFresh recipes

Peruvian-Style Lomo Saltado

Peruvian-Style Lomo Saltado

Enjoy a multi-dish culinary tour of a new destination!
One-Pan Tilapia with Red Beans & Kale

One-Pan Tilapia with Red Beans & Kale

plus Tomato & Lemon
Southwest Chicken & Bacon Cobb Salad

Southwest Chicken & Bacon Cobb Salad

with Blue Cheese Dressing, Guacamole & Tortilla Chips
Warm Lentil, Kale & Feta Salad

Warm Lentil, Kale & Feta Salad

with Sweet Potato, Caramelized Onion Dressing & Cashews
Easy Cheesy Black Bean Quesadillas

Easy Cheesy Black Bean Quesadillas

with Corn Esquites, Sour Cream & Cilantro
Creamy Lemon-Basil Pork Rigatoni

Creamy Lemon-Basil Pork Rigatoni

with Zucchini
Vegan Tex-Mex Black Bean Couscous Bowls

Vegan Tex-Mex Black Bean Couscous Bowls

with Green Bell Pepper, Guacamole & Cilantro
One-Pan Orange Chicken & Broccoli

One-Pan Orange Chicken & Broccoli

with Dark Meat Chicken, Grain Blend & Chili Flakes
Paprika Chicken Tacos with Fresh Salsa

Paprika Chicken Tacos with Fresh Salsa

plus Creamy Slaw, Sour Cream & Tortilla Chips
Roasted Chicken & Crispy Caesar Broccoli

Roasted Chicken & Crispy Caesar Broccoli

with Sweet Potato, Sour Cream & Parmesan
Cheesy Smashed Burgers

Cheesy Smashed Burgers

with Old Bay Fries, Caramelized Onion & Special Sauce
Brown Sugar Bourbon Pork Chops

Brown Sugar Bourbon Pork Chops

with Apple Pan Sauce, Scallion Mashed Potatoes & Green Beans
Dutch Pork Filet with Orange-Dijon Sauce

Dutch Pork Filet with Orange-Dijon Sauce

with Mashed Potatoes, Roasted Carrots & Almonds
Lemony Spaghetti with Brussels Sprouts

Lemony Spaghetti with Brussels Sprouts

sprinkled with Toasted Panko & Scallions
Shawarma-Spiced Chickpea Couscous Bowls

Shawarma-Spiced Chickpea Couscous Bowls

with Roasted Veggies, Pickled Onion & Harissa Yogurt Sauce
Sweet ’n’ Spicy Apricot Pork Chops

Sweet ’n’ Spicy Apricot Pork Chops

with Garlicky Green Beans & Chili-Roasted Carrots
Black Bean & Blue Corn Crunch Burritos

Black Bean & Blue Corn Crunch Burritos

with Pico de Gallo & Lime Crema
Indian-Style Chickpea Coconut Curry

Indian-Style Chickpea Coconut Curry

served with Basmati Rice & topped with Yogurt
Creamy Butternut Squash & Kale Cavatappi

Creamy Butternut Squash & Kale Cavatappi

with Toasted Panko & Parmesan
Thai Coconut Curry Chicken

Thai Coconut Curry Chicken

with Dark Meat Chicken, Bell Pepper & Zesty Rice