Main Dishes

Glorious Grilled Veggie Sandwich

Why a grilled veggie sandwich?

Because veggie burgers are fantastic, veggie hot dogs hit the spot at picnics and barbecues, too. But let’s be honest, here. You can’t live on veggie hamburgers and hot dogs alone! It gets a little ho-hum after a while.

Of course, a grilled Portobello mushroom is yummy on a bun, but I have something a little more tasti-licious for you. It’s got a ton of flavor and is very filling. And everyone with their meat barbecue sandwiches will be jealous of yours. It’s that good.

No grill to make the grilled veggie sandwich, you say?

That’s alright! You can still make this glorious grilled veggie sandwich without the grill. too! Confession: I’m not the “go-to griller” in the family. Don is the GrillMaster. He’s more than happy to grill these beauties because he loves these sandwiches. But there are times when he isn’t home and I want to make these anyway without the grill. So, experimenting with the oven paid off.

If you have an oven-proof rack to lay the veggies on, it’s convenient, but not required. Spray or brush oil on both sides of your veggies, so they don’t stick to the pan if you are not using oven-proof racks.

Then, follow the directions, but cook in a hot oven (about 450 degrees Fahrenheit) on a large baking sheet. Flip the veggies after 7-10 minutes, then cook another 7 minutes. They should be lightly brown. Grilling is my favorite way to cook up these vegetables, but this is a close second.

I recently got a Lodge griddle/grill, and I can’t wait to make this sandwich on it. So you know there will be even more grilled veggie sandwiches in my future!

Make it your own!

There are so many ways to accent this vegan beauty. How about sautéed spinach? Sun-dried tomatoes, anyone? What about hummus or pesto to replace (or in addition to!) the balsamic mayo?

Maybe you could squeeze in a Portobello mushroom or add baby portobellos to the top! Just thought of another good one: artichokes! I’m on a roll (pun intended!) Avocados! Black olives! Roasted cherry tomatoes! The choices for this veggie delight are seemingly endless.

Make some of our other summer food favorites like Champion Corn Chowder,

Vegan Party! Potato Salad

or Scrumptious Strawberry Pie!

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thehamptonsvegan

Glorious Grilled Veggie Sandwich

OMG…Eggplant, zucchini, red peppers and red onion grilled and placed on garlic ciabatta bread with balsamic mayo. That is some SERIOUS yum!

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: dinner, lunch, Main Course, summer barbecues

Cuisine: American

Ingredients Method

Ingredients

  

• 1 medium eggplant
• 2 medium green or yellow zucchini squash
• 1 large red onion can use Vidalia or yellow onion
• 2 red peppers can use green or use jarred peppers
• 1/2 cup vegan mayo
• 2 teaspoon balsamic vinegar
• 1 loaf garlic ciabatta bread can use other rustic/ artisan bread of choice
• 2-3 tablespoons oil

Method

 

1. Slice the eggplant into 1/2-inch rounds. Slice the zucchini squash lengthwise into 1/4-inch long slices. Slice onion into 1/4 inch rings. Slice peppers into quarters (removing seeds and stem). *If using jarred peppers, slice and set aside to use during sandwich assembly.

   Brush lightly with oil on each side of the veggies.

   Mix mayo and vinegar and set aside.

   Slice the bread open to make one big sandwich. *(After stuffing with veggies, slice into individual pieces)

   Cook veggies on the grill until grill marks appear, but don't let them turn black.

   Lie the bread on the grill, open side down.

   To assemble: Spread the mayo mix on both sides of the opened bread loaf.

   Layer veggies in any order to your liking. * I like eggplant, peppers, zucchini squash, then onions.

   Fold over bread and slice into four glorious grilled veggie sandwiches* or slice smaller to have more to share.