Grilled-Vegetable Sandwich Recipe

Name: Grilled-Vegetable Sandwich
Yield: 4 servings
Cuisine: American
Ingredients: 1 teaspoon dried oregano; 2 tablespoons chopped fresh basil (optional); 1/2 teaspoon salt; 1/2 teaspoon fresh-ground black pepper; 1 1/2 teaspoons wine vinegar; 3/4 cup olive oil; 1 eggplant, cut into 1/2-inch slices; 1 zucchini, cut into 1/2-inch slices; 2 red bell peppers, cut into wedges; 1 red onion, cut into 1/2-inch slices; 4 large crusty rolls, split; 4 tablespoons store-bought or homemade pesto; 4 leaves romaine lettuce; 2 tomatoes, sliced

Servings: persons

1 teaspoon dried oregano
2 tablespoons chopped fresh basil (optional)
1/2 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1 1/2 teaspoons wine vinegar
3/4 cup olive oil
1 eggplant, cut into 1/2-inch slices
1 zucchini, cut into 1/2-inch slices
2 red bell peppers, cut into wedges
1 red onion, cut into 1/2-inch slices
4 large crusty rolls, split
4 tablespoons store-bought or homemade pesto
4 leaves romaine lettuce
2 tomatoes, sliced

1
Light the grill. In a large bowl, combine the oregano, the basil, if using, the salt, black pepper, vinegar, and oil. Add the eggplant, zucchini, bell peppers, and onion and stir to coat. Grill the vegetables in batches, turning once, until lightly browned and tender, 10 to 15 minutes per batch.
2
Spread the inside of each roll with 1 tablespoon of the pesto. Sandwich the grilled vegetables, lettuce, and tomatoes in the rolls.
3
Wine Recommendation: Alsace pinot blancs are among the most versatile of wines. Soft, nutty, and easy to drink, they partner vegetables, chicken, and fish equally well. And most appropriately for this unpretentious sandwich, they are always inexpensive.
4
Notes: Slice zucchini lengthwise for grilling, so that you won't have to contend with all those little rounds of squash threatening to fall through the grate.

No nutrition data on file — estimate from the ingredient list.

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 14 ingredients. The key ingredients include: 1 teaspoon dried oregano, 2 tablespoons chopped fresh basil (optional), 1/2 teaspoon salt, 1/2 teaspoon fresh-ground black pepper, 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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