Roasted Veggie Sliders

These are a delightful medley of flavors and textures packed into a delicious handheld treat. These sliders are perfect for any occasion, whether you're planning a picnic, hosting a gathering, or just looking for a tasty snack option. With layers of crunchy slaw, zesty pepper jack cheese, a spicy spread, and a dollop of savory pesto, all nestled between soft buns and a whole lot of roasted veggies, these sliders are a delightful burst of goodness.

The best part is, you can easily meal prep the roasted veggies in advance, making this recipe a time-saving option for busy days. Not to mention, it's an excellent way to use up any surplus veggies you may have in your kitchen, reducing food waste while still enjoying a delectable treat. These Roasted Veggie Sliders will surely impress and satisfy even the most discerning palates. Get ready to savor the flavors and dive into a slider that's as versatile as it is delicious.

Happy Cooking!

Servings: 12 sliders

Prep Time: 15-25 mins

Cooking Time: 1-1.5 hours

Total Time: 2 hours

Ingredients: 

Roasted Veggies:

• 1 big yellow onion cut into thin slices

• 2 serranos/jalapenos cut into thin rounds

• 1 bell pepper cut into slices

• 7-8 mushrooms cut into thin slices

• 8-10 grape tomatoes

• 1/2-2/3 cup corn kernels

• 1 tbsp olive oil

• 1 tsp Garlic powder

• 1/2 tbsp Chili flakes

• 1/2-1 tsp Salt 

• 1/4 tsp Pepper

Butter Mixture:

• 3-4 tbsp unsalted butter

• 1 tbsp everything bagel seasoning

• 1/2 tbsp chili flakes

• 1 tsp sugar

• 2 tsp mustard

Assembly:

• 1/2 -1 cup shredded slaw mix 

• 6-8 Cheese slices- I used pepper jack cheese

• 1/4 cup pesto sauce

• 1/4 cup spicy sandwich spread of your choice

• 12 Savory butter slider buns

Directions: 

1. Roasted Veggies: Preheat oven to 400F. Line a sheet tray with parchment paper.

2. Add onions, peppers, mushrooms, tomatoes, and serranos to the tray. Drizzle some olive oil over the veggies along with salt, garlic powder, red chili flakes, and pepper. Give it a toss till everything is coated well.

3. Put the tray for the vegetables to roast in the oven. Let it cook for 25-35 mins, giving it a toss midway.

4. Once it is out of the oven, let it cool. Once cooled add the corn kernels and mix.

5. Reduce oven temp to 375F for baking sliders

6. Assembly: Assemble the buns on a parchment-lined baking tray to make it easier.

   1. Slice slider buns horizontally in half.

   2. On the bottom half of the buns spread the spicy sandwich spread.

   3. Top it with shredded slaw mixture.

   4. Top it with the roasted veggies.

   5. Layer with cheese slices.

   6. Spread pesto on the top part of the slider buns.

   7. Sandwich the slider buns over the cheese slices.

   8. Using a toothpick, poke holes in the slider buns. Be sure to get all the buns all over.

   9. Butter mixture- Melt butter and add sugar, everything bagel seasoning, salt, mustard, and chili flakes. Mix well.

   10. Pour the butter mixture over the buns and spread it all over.

7. Cover the buns with foil and bake for 15 mins at 375F and then 15-20 mins at 350F. The base should be slightly crispy.

8. Let it rest for 3-5 mins once out of the oven.

9. Remove the foil, cut, and serve.

10. You can serve these with any condiments you like, like sour cream, ranch, and ketchup.

Notes/Tips:

• You can roast the vegetables from before and keep them.

• If you want to use homemade pesto click here for the recipe.

• Use savory slider buns. Sweet buns can make this recipe too sweet. I used Kings Hawaiian Savory rolls for this recipe.

• You can use two different kinds of cheeses. I like the combination of mozzarella and pepperjack but you can use any you like.

• Do NOT forget to poke the holes in the slider buns.

• Covering with foil is a must.

• If you can’t find everything but bagel seasoning in stores, here’s a recipe to make it at home.