For a quick, filling summer main dish that is entirely vegetarian, make this grilled vegetable sandwich with a combination of grilled summer vegetables, creamy herbed ricotta, toasty ciabatta, and a sweet balsamic glaze.
With only two weeks left in July, we’re down to the final two recipes for FoodieCrush Grilling Month. Break out the ticker tape because this week it’s a parade of vegetables on the grill. Even my numbed-by-pain-killers-broken-wrist can’t dull the memories in my post-week-at-the-beach-where-did-the-humidity-go-summer-lovin’ skin.
This month, we’ve already honed our grilling skills with recipes for Grilled Pork Chops with Spicy Balsamic Grilled Peaches and Grilled Swordfish with Smoked Paprika and Herbed Fruit Salsa, but this week, we’re returning to dry land and the farmer’s market to enjoy the bounty of summer.
When it comes to preparing vegetables, we frequently fall back on tried-and-true techniques like steaming, baking, and sautéing. But now that summer has arrived, it’s time to switch things up by biking instead of driving, donning short shorts instead of maxi skirts, and beaming extra brightly at the cute barista who always remembers your name…just because you know you can.
And because it’s summer and the grill is where the flavor. is. at, it’s time to stray from the norm when it comes to cooking.
Each of the three grilling quadrants on our new Saber Grill can be easily controlled to deliver super high heat when grilling on high—over 700 degrees with the option to individually turn the heat up, down, or off—so the vegetables sear rather than steam.
Even though no charcoal is used, the grill’s infrared technology imparts a smoky flavor to the vegetables, causing them to taste naturally sweetened rather than crunchy and charred.
Roasted Veggie Sandwich
Great Grilled Vegetable Sandwich 🔗
0
Prep: 0 5min0
Total: 0 12min0
Serving Size: 1 of 10 servings
Nutrition Facts: servingSize 1 of 10 servings, calories 305, Fat 25g, Saturated Fat 4g, Carbohydrate 17g, Fiber 3g, Sugar 5g, Protein 4g, Cholesterol 7mg, Sodium 363mg
Ingredients:
- 1 Japanese eggplant sliced on an angle in half-inch thick slices
- 1 small zucchini sliced on an angle in half-inch thick slices
- 1 red pepper cut in quarters lengthwise
- 1 small red onion cut into 4 slices
- 2 portobello mushroom caps
- 1/2 cup extra-virgin olive oil
- Salt and pepper
- 8 slices crusty peasant style bread cut 1/2-inch thick
- 4 pieces red leaf lettuce
- Herbed Mayonnaise, recipe follows
- 3/4 cup mayonnaise
- 1/2 lemon, juiced
- A few drop hot sauce
- 1 garlic clove, crushed and skin removed
- 2 tablespoons thyme leaves
- 2 tablespoons flat-leaf parsley leaves
- 2 tablespoons chopped chives
Instruction:
- Using a pastry brush, brush olive oil on the vegetable slices and the portobello mushrooms. Season them with salt and pepper. Place vegetables on a hot grill and cook until they are tender. Once vegetables are done brush sliced bread with olive oil and grill on both sides. To assemble, slice portobellos into 1/4-inch slices, spread both sides of the grilled bread with Herbed Mayonnaise and then top with 1 slice each of grilled vegetables and a quarter of the mushrooms, and finish off with lettuce and top with remaining piece of bread.
- Combine all ingredients in a food processor and pulse.
FAQ
What vegetables are good in sandwiches?
Tomatoes, lettuce, onions, peppers, pickles, cucumbers, olives, sprouts, and avocado are a few delicious toppings to try.
What is the most popular sandwich filling?
Baby bella mushrooms, green beans, red and orange bell peppers, zucchini, yellow squash, and red onion are among the ingredients for grilled vegetables.
What is veg sandwich made of?
The top five sandwich fillings for casual occasions are: cheese, ham and cheese, ham salad, sausage, cheese and onion, and egg mayonnaise.