Grilled Vegetarian Club Sandwich Recipe

Name: Grilled Vegetarian Club Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 red bell peppers; 4 portabella mushrooms, stems removed and gills scraped out (4 inches wide); 2 -3 Japanese eggplants, cut in 1/4 inch rounds; 1 zucchini, cut into 8 rounds (1/4 inch rounds); 1 red onion, cut into 1/4 inch thick slices; sesame oil; salt and pepper; 1 teaspoon fresh thyme, chopped; 2 tablespoons balsamic vinegar; 2 -3 garlic cloves, grilled; 1/4 cup olive oil, plus extra for brushing; 12 slices bread; 4 tablespoons fresh basil, chopped

Servings: persons

4 red bell peppers
4 portabella mushrooms, stems removed and gills scraped out (4 inches wide)
2 -3 Japanese eggplants, cut in 1/4 inch rounds
1 zucchini, cut into 8 rounds (1/4 inch rounds)
1 red onion, cut into 1/4 inch thick slices
sesame oil
salt and pepper
1 teaspoon fresh thyme, chopped
2 tablespoons balsamic vinegar
2 -3 garlic cloves, grilled
1/4 cup olive oil, plus extra for brushing
12 slices bread
4 tablespoons fresh basil, chopped

1
Grill the red peppers over medium heat until charred. Place in a paper bag and steam for 10 minutes. Scrape off skins from peppers. Cut in half, remove the stems and seeds and set aside. Brush the mushrooms, eggplant, zucchini, and onions with sesame oil. Season with salt and pepper. Grill the vegetables on medium heat, turning twice; approximately 8 minutes for the mushrooms, 6 minutes for the eggplant, 3 minutes for the zucchini, and 4 minutes for the onion. Remove from the heat and place on a plate. Brush and grill garlic - watch carefully so it does not burn - remove promptly. Sprinkle with thyme.
2
Place 2 halves of the red pepper, balsamic vinegar, and grilled garlic in a blender. Add the olive oil and season with salt and pepper. Puree until smooth.
3
Brush the bread slices with olive oil and grill on medium heat for 1 minute on each side. Divide the vegetables evenly on 8 slices of bread. Top with the red pepper sauce and sprinkle with basil. Stack a bread slice with vegetables on each of 4 slices with vegetables, and top these 4 sandwiches with the 4 remaining bread slices. Secure with toothpicks and slice in half. Serve with the leftover red pepper sauce.

293

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 13 ingredients. The key ingredients include: 4 red bell peppers, 4 portabella mushrooms, stems removed and gills scraped out (4 inches wide), 2 -3 Japanese eggplants, cut in 1/4 inch rounds, 1 zucchini, cut into 8 rounds (1/4 inch rounds), and more.

Yes, Grilled Vegetarian Club 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 Vegetarian Club Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions