Grilled Vegetable Sandwich Recipe

Name: Grilled Vegetable Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Japanese eggplant, sliced on an angle in 1/2 inch thick slices; 1 small zucchini, sliced on an angle in 1/2 thick slices; 1 red pepper, cut in quarter lengthwise; 1 small red onion, cut into 4 slices; 2 portabella mushroom caps; 1/2 cup extra virgin olive oil; salt and pepper; 8 slices crusty sourdough bread, cut 1/2 inch thick; 4 pieces red leaf lettuce; Herbed Mayonnaise; 3/4 cup mayonnaise; 1/2 lemon, juiced; 3 -5 drops hot sauce; 1 clove garlic, skin removed and crushed; 2 tablespoons thyme leaves; 2 tablespoons fresh parsley leaves (flat leaved has most flavor); 2 tablespoons chopped chives or 2 tablespoons scallions

Servings: persons

1 Japanese eggplant, sliced on an angle in 1/2 inch thick slices
1 small zucchini, sliced on an angle in 1/2 thick slices
1 red pepper, cut in quarter lengthwise
1 small red onion, cut into 4 slices
2 portabella mushroom caps
1/2 cup extra virgin olive oil
salt and pepper
8 slices crusty sourdough bread, cut 1/2 inch thick
4 pieces red leaf lettuce
Herbed Mayonnaise
3/4 cup mayonnaise
1/2 lemon, juiced
3 -5 drops hot sauce
1 clove garlic, skin removed and crushed
2 tablespoons thyme leaves
2 tablespoons fresh parsley leaves (flat leaved has most flavor)
2 tablespoons chopped chives or 2 tablespoons scallions

1
Combine all ingredients (for mayo) in food processor and pulse (or blender).
2
Sandwich: Using a pastry brush, brush olive oil on the vegetable slices and the portobello mushrooms.
3
Season them with salt and pepper.
4
Place vegetables on a hot grill (or under broiler) and cook until they are tender.
5
Once vegetables are done brush sliced bread with olive oil and grill (or broil) on both sides.
6
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.
7
Enjoy!

635

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 Japanese eggplant, sliced on an angle in 1/2 inch thick slices, 1 small zucchini, sliced on an angle in 1/2 thick slices, 1 red pepper, cut in quarter lengthwise, 1 small red onion, cut into 4 slices, and more.

Yes, Grilled Vegetable Sandwich falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Vegetable Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions