Grilled Vegetable Sandwiches Recipe

Name: Grilled Vegetable Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small garlic clove, minced; 1 small shallot, minced; 1 tablespoon vegetable oil; 1/4 cup soft fresh goat cheese; 1/4 cup heavy cream; 1/2 teaspoon fresh thyme leaves; Dash of hot sauce; Kosher salt and freshly ground pepper; 1/2 cup pitted kalamata olives; 1 1/2 teaspoons chopped mint; Extra-virgin olive oil; 1 medium zucchini, thinly sliced lengthwise; 1 long soft baguette, split; 1 cup roasted red peppers (8 ounces), cut into strips; 1/2 cup oil-packed sun-dried tomatoes, cut into strips; Shredded iceberg lettuce

Servings: persons

1 small garlic clove, minced
1 small shallot, minced
1 tablespoon vegetable oil
1/4 cup soft fresh goat cheese
1/4 cup heavy cream
1/2 teaspoon fresh thyme leaves
Dash of hot sauce
Kosher salt and freshly ground pepper
1/2 cup pitted kalamata olives
1 1/2 teaspoons chopped mint
Extra-virgin olive oil
1 medium zucchini, thinly sliced lengthwise
1 long soft baguette, split
1 cup roasted red peppers (8 ounces), cut into strips
1/2 cup oil-packed sun-dried tomatoes, cut into strips
Shredded iceberg lettuce

1
In a skillet, cook the garlic and shallot in the vegetable oil over low heat until softened, about 3 minutes.
2
Transfer to a mini food processor; add the goat cheese, cream, thyme and hot sauce and puree.
3
Season with salt and pepper and transfer to a bowl.
4
Rinse out the food processor.
5
Add the olives, mint, 2 tablespoons of olive oil and a pinch of pepper; process to a paste.
6
Preheat a grill pan.
7
Brush the zucchini with olive oil; season with salt and pepper.
8
Grill over high heat, turning, until tender.
9
Keep the grill pan hot.
10
Spread the goat cheese on the bottom half of the baguette and top with the zucchini, red peppers and sun-dried tomatoes.
11
Spread the olive paste on the top half.
12
Quarter the sandwich and grill, pressing with a skillet and turning once, until hot; fill with lettuce and serve.

163

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 16 ingredients. The key ingredients include: 1 small garlic clove, minced, 1 small shallot, minced, 1 tablespoon vegetable oil, 1/4 cup soft fresh goat cheese, and more.

Yes, Grilled Vegetable Sandwiches 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 Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions