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Grilled Veggie Sandwiches Recipe

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Hearty grilled veggie sandwiches packed with smoky zucchini, eggplant, bell peppers, and red onion, then layered with creamy cheese, pesto, fresh greens, and basil on crisp toasted bread.

Ingredients

  • Zucchini
  • Eggplant
  • Red bell pepper
  • Yellow bell pepper
  • Red onion
  • Extra-virgin olive oil
  • Garlic powder
  • Dried Italian seasoning
  • Salt
  • Freshly ground black pepper
  • Ciabatta rolls or sturdy sandwich bread
  • Fresh mozzarella or provolone cheese
  • Pesto or basil spread
  • Mayonnaise, optional
  • Fresh arugula or spinach
  • Fresh basil leaves
  • Balsamic glaze, optional

Instructions

  1. Preheat an outdoor grill or grill pan to medium-high heat.
  2. Slice the zucchini and eggplant lengthwise into pieces thick enough to hold their shape. Cut the bell peppers into wide strips and the red onion into thick rounds.
  3. Arrange the vegetables on a large tray and drizzle with olive oil. Season with garlic powder, Italian seasoning, salt, and black pepper, then toss gently until evenly coated.
  4. Place the vegetables on the hot grill in a single layer. Grill for 3–5 minutes per side, depending on the vegetable, until tender with lightly charred grill marks.
  5. Transfer the grilled vegetables to a plate and let them rest for a few minutes.
  6. Slice the ciabatta rolls and lightly brush the cut sides with olive oil. Grill cut-side down for 1–2 minutes, until lightly toasted.
  7. Spread pesto over the bottom half of each toasted roll. Spread mayonnaise on the other half if desired.
  8. Layer the grilled eggplant, zucchini, bell peppers, and red onion onto each roll.
  9. Add mozzarella or provolone, followed by fresh arugula or spinach and basil. Drizzle lightly with balsamic glaze if desired.
  10. Close the sandwiches and serve immediately. For extra-melted cheese, briefly return the assembled sandwiches to the grill and gently press them while they warm.

Notes

  • For a Mediterranean variation, use feta cheese and add roasted red peppers, olives, hummus, and fresh spinach.
  • For additional protein, spread hummus or white bean spread onto the bread before adding the vegetables.
  • For a spicy sandwich, add jalapeños, crushed red pepper flakes, spicy mayonnaise, or pepper Jack cheese.
  • Pesto can be replaced with garlic aioli, hummus, sun-dried tomato spread, or herbed cream cheese.
  • Mushrooms, asparagus, yellow squash, tomatoes, or grilled corn can be substituted for or added to the vegetables.
  • For a vegan version, omit the cheese and mayonnaise and use dairy-free pesto or hummus. Avocado can be added for creaminess.
  • Store leftover grilled vegetables separately in an airtight container in the refrigerator for 3–4 days.
  • Reheat vegetables in a skillet, a 350°F (175°C) oven, or on a grill pan. Assembled sandwiches can be reheated in a skillet, sandwich press, or oven for the crispiest bread.

Nutrition

Find it online: https://thefamilycooking.com/grilled-veggie-sandwiches-recipe/