Za’atar-Roasted Zucchini & Pepper Sandos
with Griddled Onion, Sweet Potato Wedges & Harissa Aioli
- Eggs
- Soy
- Wheat
- Milk
- Sesame
Our chefs have reclaimed the sandwich and now present it to you in a veggie-forward, dinner-worthy form that might change the way you think about sammies... forever. Zucchini and bell pepper are roasted in earthy za’atar spice, then layered between baguettes with pan-seared onion, feta, and a creamy harissa and red pepper aioli. And since we’re thinking outside the box, roasted sweet potato wedges are served up hot on the side. Consider this a victory... in sandwich form!
Ingredients
1 unit
Red Pepper Jam
4 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Zucchini
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
1 tablespoon
Harissa Powder
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Bell Pepper
2 unit
Sweet Potatoes
1 unit
Yellow Onion
1 tablespoon
Za'atar Spice
(Contains: Sesame)
Not included in your delivery
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Cut sweet potatoes into ½-inch-thick wedges. Trim and slice zucchini crosswise on a diagonal into ½-inch- thick rounds. Halve, core, and slice bell pepper into ½-inch-thick strips. Peel and thinly slice onion into rounds.
• Toss sweet potatoes on a baking sheet with a drizzle of oil, ¼ tsp harissa (½ tsp for 4 servings), salt, and pepper. (Add a pinch more harissa if you like things spicy!) • Toss zucchini and bell pepper on a second baking sheet with a drizzle of oil, Za’atar Spice, salt, and pepper. • Roast sweet potatoes on top rack and zucchini and bell pepper on middle rack until everything is browned and tender, 20-25 minutes. TIP: Zucchini and bell pepper may finish before sweet potatoes; check after 15 minutes and if so, remove from oven and continue roasting sweet potatoes.
• While veggies roast, in a small bowl, combine mayonnaise, half the jam (all for 4 servings), and ¼ tsp harissa (½ tsp for 4). (Add more harissa to taste if desired.) Season with salt and pepper.
• 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.
• Halve baguettes lengthwise. • Melt 1 TBSP butter 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 1 TBSP butter for each batch.
• Press feta into cut sides of bottom buns. Spread cut sides of top buns with harissa aioli (save some for serving). Fill buns with zucchini, bell pepper, and onion. • Divide sandos and sweet potato wedges between plates. Serve with remaining aioli on the side for dipping.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers rave about the delicious combination of roasted veggies, feta, and harissa mayo sauce 🍲.
- Ease of prep: Many found it quick and easy to make, though some noted longer prep time for cutting vegetables.
- Suggestions: Consider adding chicken or mushrooms for extra protein; some preferred caramelizing the onions instead of grilling.
- Portions: Several mentioned having extra veggies; a few wished for larger bread to fit all the fillings.
- Texture: Some found the sandwich messy to eat; consider hollowing out the top bun or using sturdier bread.
Reviews from our home cooks
We loved everything about this recipe. I particularly loved the idea of keeping the sliced onion rounds intact when frying them -- rather than breaking them up into rings. It added a great, hearty texture to the sandwich and amazing, grilled onion flavor. The combo of salty, tangy feta with the sweetness of grilled veggies was perfect. And, that extra step of buttering and toasting the rolls put it over the top. Loved the sweet potato wedges on the side. A really great meal!
I took a chance on this dish and was not disappointed. I had never had red pepper jam, harissa or za'atar spice but their combination along with onions and feta put this dish over the top! EXCELLENT!
I do not eat dairy so I did not use the feta and I put the jam directly onto my toasted bread. I made a whipped spread: 2 tbsp softened butter, ~1/2 tsp harissa and za'atar seasoning, and salt/pepper, put it on either half of the baguette, then toasted it. A friend tried the aioli mix and said it tasted pretty good. I also sauteed chicken breasts with brown sugar, chili powder, harissa and za'atar seasonings, balsamic vinegar, soy sauce, and olive oil. I cut the chicken into strips and placed it on the sandwich, along with the peppers, onions, and zucchini. For the sweet potatoes I would suggest cooking them in an air fryer if you are looking for crispy fries. All in all, the meal was delicious and if I see it again I will definitely reorder it!
The sweet potatoes didn't get crispy even after baking them an additional ten minutes. I would slice them much thinner next time. Other than that, the flavors were amazing and the sandos were absolutely delicious! The combination of the sweetness of the caramelized onions and the tangy feta was perfect, and the crispy bread along with the crunch of the veggies made for one of the best sandwiches I've ever had.
A wonderful flavored dish, to which we actually added a couple more sweet potatoes and another small zucchini, because my son and his friend stayed for dinner that night! We had plenty of food, and the sauces were delicious and the spice was just right ...excellent recipe!
We love spicy food, so we used lots of harissa - but not so much that we lost the zaatar or feta! The sweet potato wedges added just the right amount of sweetness and low carb starch to feel satiated, as well.
This meal was one of our favorites by far! The Harissa seasoning really made the vegetables sing and toasting the bread added a nice buttery crunch. The sweet potato wedges were amazing and the meal was super fast with clear instructions.
Definitely could have used another zucchini but it was a tasty meal. I was impressed with the purple sweet potatoes.
The zucchini should have been cut lengthwise into planks not rounds as the sandwiches fell apart too easily. The bread was awesome.
This was really tasty! Love the smoky harissa taste. I recommend slicing the whole zucchini in half inch strips lengthwise. Makes assembly easier!
