Ultimate Rainbow Vegetable Sandwich

How to make eating veggies fun? Try this rainbow vegetable sandwich, which is as delicious as it is pretty! It’s a kid-friendly recipe that’s adult friendly too.


For the pickled radishes

  • 1/2 cup thinly sliced radishes
  • 1/2 cup apple cider vinegar
  • 1 1/2 tablespoons sugar
  • 1 teaspoon salt

For the roasted peppers

  • 1 red bell pepper, seeded and sliced
  • 1 yellow bell pepper, seeded and sliced
  • 1 tablespoon olive oil
  • 2 to 3 pinches salt

For the herb goat cheese spread

  • 4.5 to 6 ounces goat cheese, softened (for vegan, substitute 1/2 cup hummus)
  • 1/2 teaspoon olive oil
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon chopped fresh oregano

For the sandwich

  • 4 slices bread (gluten-free if desired)
  • 1/2 avocado, sliced
  • 2 large leaves lettuce
  • 1/4 red onion, sliced


Make the pickled radishes: Place the radishes slices in a jar or cup. In a bowl, whisk together the vinegar, sugar, and salt until the sugar and salt dissolve. Pour over the sliced radishes. Let sit at room temperature for at least 30 minutes, or 1 hour if time. You can make this a day or 2 ahead of time and store it in the fridge or in a sealed container or jar.

Make the roasted peppers: Preheat the broiler to high. Rub the pepper slices with the olive oil and place them on a baking sheet, skin side up. Broil the peppers until the skin becomes blackened and charred, about 8 to 10 minutes. Remove from the oven and sprinkle with a few pinches of kosher salt.

Make the herb goat cheese spread: In a bowl, stir together the goat cheese, olive oil, basil, and oregano until combined.

Assemble the other veggies: If desired, soak the red onion in cold water for a few minutes to remove the bit. Wash the lettuce and slice the avocado. Slice the bread.

Assemble the sandwiches: Spread 2 slices of the bread with the goat cheese spread. Top with red onion, lettuce, avocado, yellow and red peppers, pickled radishes, and the remaining pieces of bread.