Grilled Vegetable Sandwich Recipe

Name: Grilled Vegetable Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large garlic cloves, peeled; 1 teaspoon plus 3 tablespoons olive oil (preferably extra-virgin); 2 red bell peppers, halved, seeded; 4 1/2-inch-thick eggplant slices; 1 medium zucchini, cut lengthwise into 4 slices; 4 large fresh shiitake mushrooms, stems removed; 8 green onions, roots and 4 inches of green tops trimmed; 2 teaspoons minced fresh thyme or 3/4 teaspoon dried; 3 tablespoons slice fresh basil; 2 tablespoons balsamic vinegar; 4 large whole-grain rolls, halved, toasted; 1 tomato, thinly sliced

Servings: persons

8 large garlic cloves, peeled
1 teaspoon plus 3 tablespoons olive oil (preferably extra-virgin)
2 red bell peppers, halved, seeded
4 1/2-inch-thick eggplant slices
1 medium zucchini, cut lengthwise into 4 slices
4 large fresh shiitake mushrooms, stems removed
8 green onions, roots and 4 inches of green tops trimmed
2 teaspoons minced fresh thyme or 3/4 teaspoon dried
3 tablespoons slice fresh basil
2 tablespoons balsamic vinegar
4 large whole-grain rolls, halved, toasted
1 tomato, thinly sliced

1
Preheat oven to 350F.
2
Place garlic in custard cup; drizzle with 1 teaspoon oil.
3
Cover with foil; bake until garlic is tender, about 35 minutes.
4
Cool and mash garlic.
5
Prepare barbecue (medium-high heat) or preheat broiler.
6
Grill or broil peppers, rounded side toward heat, until peppers are charred, about 10 minutes.
7
Wrap in paper bag; let stand 10 minutes.
8
Peel peppers.
9
Transfer to platter.
10
Arrange eggplant, zucchini, mushrooms and green onions on baking sheet.
11
Brush vegetables on each side with 1 tablespoon oil.
12
Season with salt and pepper.
13
Grill or broil vegetables until golden and tender, turning once, about 6 minutes per side.
14
Cut green onions into 2-inch pieces.
15
Transfer vegetables to same platter.
16
Sprinkle with thyme and basil.
17
Whisk vinegar and remaining 1 tablespoon oil in bowl until blended.
18
Season with salt and pepper.
19
Drizzle dressing over vegetables.
20
Spread rolls with mashed garlic, dividing equally.
21
Top each roll with tomato slices, then roasted pepper, eggplant, zucchini, green onions and mushroom.

469

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 12 ingredients. The key ingredients include: 8 large garlic cloves, peeled, 1 teaspoon plus 3 tablespoons olive oil (preferably extra-virgin), 2 red bell peppers, halved, seeded, 4 1/2-inch-thick eggplant 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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