Za’atar-Roasted Zucchini & Pepper Sandos
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Za’atar-Roasted Zucchini & Pepper Sandos

Za’atar-Roasted Zucchini & Pepper Sandos

with Griddled Onion, Sweet Potato Wedges & Harissa Mayo

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!


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

Total Time30 minutes
Prep Time5 minutes


serving amount

1 unit

Red Pepper Jam

4 tablespoon


(Contains Eggs)

1 unit


2 unit


(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


(Contains Milk)




Nutrition Values

/ per serving
Calories980 kcal
Fat48 g
Saturated Fat15 g
Carbohydrate117 g
Sugar22 g
Dietary Fiber9 g
Protein14 g
Cholesterol100 mg
Sodium1230 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 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.

Roast Veggies

• Toss sweet potatoes on a baking sheet with a drizzle of oil, ¼ tsp harissa powder (½ tsp for 4 servings), salt, and pepper. (Add a pinch more harissa powder 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.

Make Harissa Mayo

• While veggies roast, in a small bowl, combine mayonnaise, half the jam (all for 4 servings), and ¼ tsp harissa powder (½ tsp for 4). (Add more harissa to taste if desired.) 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. • 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.

Finish & Serve

• Press feta into cut sides of bottom buns. Spread cut sides of top buns with harissa mayo (save some for serving). Fill buns with zucchini, bell pepper, and onion. • Divide sandos and sweet potato wedges between plates. Serve with remaining harissa mayo on the side for dipping.