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.

No additional tips available.

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

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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.

Grilled Vegetable Sandwich

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