Roasted Pepper and Onion Vegan Sandwich



MAJOR KEY: Typically, onions get sweeter the longer you cook them or roast them.  Personally, I don’t enjoy the taste of onions until they have been caramelized.  Low and slow is the best way to make sure they caramelize and not just burn. Also, depending on your cutting skills, the onions and peppers may not be done at the same time.  Check on the peppers before the end of the cooking time.  They may be ready before the onions are.



8 onion slices (1/4 inch thick)

¼ cup olive oil

¼ cup red wine vinegar

3 tsps. dried oregano

1 tbsp. Tastic spice*

2 garlic cloves, minced

2 red bell peppers (or your favorite color), sliced into rings

4 your favorite sandwich buns

½ cup guacamole (Optional)

1/2 cup favorite vegan "mayo" or aioli

4 lettuce leaves (your favorite kind)



  1. Place onion and pepper slices in a baking pan or sheet tray. In a small bowl, whisk the oil, vinegar, oregano, Tastic spice and garlic; brush half over the onions and peppers. Set remaining dressing aside.
  2. Bake onions and peppers, uncovered, at 375° for 20-25 minutes or until tender. Peppers may be done before onions.
  3. Slice open bread, cut side up, on a baking sheet. Toast it. To assemble spread guacamole on bottom and mayo on top (or vice versa).  Add lettuce and layer with onions & peppers. Drizzle with remaining dressing. Top with bun top.


* Tastic Spice is available HERE

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