BEST GRILLED VEGETABLE SANDWICH
A delicious vegetarian sandwich made with freshly grilled zucchini, eggplant, red bell pepper, fresh mozzarella, plum tomato, and basil pesto in a whole-grain baguette.
Provided by Suzy729
Categories Main Dish Recipes Sandwich Recipes
Time 3h20m
Yield 2
Number Of Ingredients 10
Steps:
- Combine zucchini, eggplant, and red bell pepper in a bowl. Sprinkle salt over the mixture. Set aside to allow the vegetables to tenderize, at least 3 hours.
- Preheat grill for medium heat and lightly oil the grate.
- Drain moisture from vegetable mixture. Brush vegetables with olive oil to coat; season with black pepper.
- Cook vegetables on hot grill until tender, 2 to 3 minutes per side. Transfer to a bowl and set aside.
- Toast cut sides of baguette in a toaster oven until golden brown, 2 to 3 minutes. Spread basil pesto evenly over toasted surface. Arrange grilled vegetables evenly onto 2 of the baguette halves. Top each with sliced mozzarella and plum tomato slices; top sandwich with the remaining baguette pieces to serve.
Nutrition Facts : Calories 714.3 calories, Carbohydrate 79.8 g, Cholesterol 46.3 mg, Fat 29.4 g, Fiber 8.9 g, Protein 35.1 g, SaturatedFat 10.7 g, Sodium 1917.9 mg, Sugar 10.1 g
GRILLED VEGETABLE SANDWICH
Wow! Meat lovers won't even miss the meat, instead they will rave about the simply fabulous flavor of this hearty grilled veggie sandwich! It's wonderful with ciabatta bread's crispy crust and light, airy texture. This recipe's a keeper! -Diana Tseperkas, Hamden, Connecticut
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a bowl or shallow dish, combine the zucchini, pepper, onion and salad dressing. Cover and turn to coat; refrigerate for at least 1 hour. Drain and discard marinade., Brush cut sides of bread with oil; set aside. Place vegetables on grill rack. Grill, covered, over medium heat for 4-5 minutes on each side or until crisp-tender. Remove and keep warm. Grill bread, oil side down, over medium heat for 30-60 seconds or until toasted., In a small bowl, combine the mayonnaise, lemon juice, zest and garlic. Spread over cut side of bread bottom; sprinkle with cheese. Top with vegetables and remaining bread. Cut into 4 slices.
Nutrition Facts : Calories 484 calories, Fat 20g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 862mg sodium, Carbohydrate 69g carbohydrate (8g sugars, Fiber 5g fiber), Protein 13g protein.
GRILLED VEGETABLE, HERB AND GOAT CHEESE SANDWICHES
Provided by Giada De Laurentiis
Categories main-dish
Time 18m
Yield 4 sandwiches
Number Of Ingredients 13
Steps:
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- In a small bowl, mix together the olive oil, garlic, sun-dried tomatoes, basil, tarragon, thyme, salt, and pepper. Place 2 tablespoons of the mixture in a medium bowl. Add the zucchini and eggplant and toss until coated. Place the vegetables on the grill pan or grill and cook for 3 to 4 minutes on each side until tender. While the vegetables are cooking, spread the olive oil mixture on the baguette halves. Using a spatula spread the goat cheese over the olive oil mixture. Place the cooked vegetables on the bottom half of the baguette. Arrange the spinach on top of the vegetables. Place the top half of the baguette over the filling.
- To serve, cut the baguette into 4 sandwiches. Serve immediately or wrap in parchment paper and refrigerate for up to 2 hours.
GRILLED VEGETABLE SANDWICHES
Provided by Marian Burros
Categories dinner, weekday, main course
Time 15m
Yield 4 sandwiches
Number Of Ingredients 6
Steps:
- Prepare grill.
- Brush vegetables lightly with one tablespoon or less of the olive oil on both sides.
- Grill zucchini 10 to 12 minutes, depending on thickness, turning several times; grill eggplant 6 to 8 minutes, turning; grill onion 6 to 8 minutes, turning.
- Arrange vegetables in layers on flat plate, sprinkling remaining olive oil over them, interspering the layers with basil leaves. Allow to sit at room temperature for a few hours for flavors to meld.
- If possible, use without refrigerating, but if refrigeration is necessary, return to room temperature before making into sandwiches.
- Slice rolls lengthwise, but not completely through. Pull out the excess bread in the middle and fill with vegetables.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 5 grams, Carbohydrate 30 grams, Fat 7 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 215 milligrams, Sugar 7 grams
GRILLED VEGETABLE SANDWICH
Provided by Stratta
Categories Sandwich Garlic Mushroom Pepper Vegetable Broil Vegetarian Lunch Eggplant Bell Pepper Summer Grill Grill/Barbecue Healthy Vegan Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Place garlic in custard cup; drizzle with 1 teaspoon oil. Cover with foil; bake until garlic is tender, about 35 minutes. Cool and mash garlic.
- Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil peppers, rounded side toward heat, until peppers are charred, about 10 minutes. Wrap in paper bag; let stand 10 minutes. Peel peppers. Transfer to platter.
- Arrange eggplant, zucchini, mushrooms and green onions on baking sheet. Brush vegetables on each side with 1 tablespoon oil. Season with salt and pepper. Grill or broil vegetables until golden and tender, turning once, about 6 minutes per side. Cut green onions into 2-inch pieces. Transfer vegetables to same platter. Sprinkle with thyme and basil.
- Whisk vinegar and remaining 1 tablespoon oil in bowl until blended. Season with salt and pepper. Drizzle dressing over vegetables.
- Spread rolls with mashed garlic, dividing equally. Top each roll with tomato slices, then roasted pepper, eggplant, zucchini, green onions and mushroom.
More about "grilled vegetable sandwiches recipes"
GRILLED VEGETABLE PANINI (VEGETARIAN!) - CHEF SAVVY
From chefsavvy.com
5/5 (4)Total Time 25 minsCategory Main Course, SandwichesCalories 375 per serving
- Toss red onion, zucchini, and bell peppers in olive oil until coated. Season with salt and pepper.
- Combine all of the ingredients together in a small bowl. Set aside at room temperature until ready to use.
OUR 20 MOST POPULAR GRILLED VEGETABLE RECIPES
From allrecipes.com
- Grilled Asparagus. This simple recipe allows you to enjoy the natural flavor of asparagus. "The simpler the better, and you can't get much simpler or better than this," says reviewer Not quite Julia.
- Grilled Corn on the Cob. "I used this recipe for my cookout during the 4th of July weekend... Cooked them on the grill for about 30 minutes, and had some of the most delicious grilled corn I'd ever prepared," says reviewer PMGILL.
- Grilled Garlic Parmesan Zucchini. "This is a great way to grill zucchini. We've always added a little olive oil to the butter, garlic, parsley mixture.
- Mexican Corn on the Cob (Elote) "I couldn't find cotija cheese so I used grated Parmesan. It turned out great," says reviewer mitz. " I have also used this recipe with corn cut off the cob.
- Grilled Garlic Artichokes. "No more dipping artichokes in mayo! These artichokes are grilled with a lemon garlic basting and dipping sauce," says recipe creator rosiella. "
- Grilled Zucchini II. Use up all that summer zucchini with this 10-minute, two-ingredient recipe. Reviewer Karen T. says, "I gave this a try----it is so simple, easy and delicious!
- Zucchini Boats on the Grill. Zucchini is stuffed with savory ingredients and finished off on the grill. "They are spicy and super easy. As a bonus, they actually get my husband to eat vegetables.
- Tasty BBQ Corn on the Cob. "What a great combination of spices and seasonings! Very tasty, made as written and will definitely be making again," says reviewer Dixie'sMom.
- Garlic Corn on the Cob. Garlic lovers will appreciate this simple corn on the cob that is seasoned with butter and garlic powder.
- Grilled Yellow Squash. "Quick, easy and delicious, this is just as tasty prepared on an indoor grill," says reviewer naples34102. "I used zucchini as well as yellow squash, which was a nice color contrast on the plate."
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