This Mediterranean style Grilled Veggie Sandwich recipe features eggplant, zucchini, red bell pepper and onions, slathered with a punchy pesto mayo and drizzled with balsamic vinegar. Make it with focaccia or ciabatta to level up this flavorful and easy-to-make grilled vegetable sandwich recipe. This recipe is vegetarian and easily vegan.
Ultimate Grilled Veggie Sandwiches
It wouldn’t be summer or early fall with one of the most portable food groups around; sandwiches! This grilled veggie sandwich recipe hits all the marks with it’s layers of tender grilled veggies, crisp fresh greens, tangy feta while punchy pesto mayo takes the flavor profile over the top.
This Recipe Is
- enjoyed warm, chilled or reheated
- they’re portable!
- hearty and satisfying
If you make veggie packed homemade sandwich recipes, you’ll enjoy this mouthwatering and flavorful sammie.
Pesto Mayo is a 2 ingredient mixture of mayo and pesto. It gives the sandwich a fresh creamy component and garlicky flavor. For the pesto, I use either Spinach Basil Pesto, or Lemon Basil Pesto. These are terrific to keep on hand in the freezer – even if it’s just for Pesto Mayo!
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How to Make Grilled Veggie Sandwiches
Assemble the grilled vegetable sandwiches with a slather of pesto mayo, the veggies and drizzle with a bit of rich, thick balsamic vinegar or glaze. Top with arugula and salt and pepper. Enjoy right away or save for later.
Traci’s Tips
- Make Ahead: this veg sandwich is delicious made ahead and enjoyed chilled or rewarmed. Simply wrap in foil and refrigerate within two hours or reheat it in a warm oven. For softer bread, warm it wrapped. You can also make everything in advance and assemble later.
- Make it Vegan: use vegan mayo, I like Vegenaise, enjoy with dairy free pesto and either omit the feta, or use dairy free feta.
The Ultimate Grilled Veggie Sandwiches
Servings:4 Sandwiches
Calories:744kcal
This Mediterranean style Grilled Veggie Sandwich features eggplant, squash, red bell pepper and onions, drizzled with balsamic vinegar and slathered with pesto mayo. Focaccia or ciabatta bread is perfect for this flavorful and easy to make grilled vegetable sandwich. This recipe is vegetarian and easily vegan.
Ingredients
- 2, 14 ounces (420 grams) Red Bell Peppers medium* (see note)
- 1, 10 ounce (275 grams) Zucchini medium-large
- 1, 12 ounce (340 grams) Globe Eggplant slender or two smallish eggplants
- 1/3 cup (70 grams) Olive Oil
- 3/4 cup (172 grams) Mayonnaise
- 3/4 cup (150 grams) Pesto I like lemon basil
- 1 Loaf of Focaccia or Ciabatta Rolls enough for 4 sandwiches (about 4 inches ea)
- 1/2 cup (85 grams) Feta Cheese crumbled, I like sheep's milk feta
- 1/2 Red Onion sliced thin
- Salt, Pepper, Red Pepper Flakes
- Balsamic Vinegar just a drizzle of the thick variety (or aged)
- 4 Hand Fulls of Arugula or chopped spinach
Instructions
Prep the Grill
- Heat gas grill on medium high heat. Once hot, oil the grates by using a wadded up paper towel dipped in oil with tongs.
For the Grill
- Grill the Peppers: Place the peppers directly on the grill grate, using tongs to rotate the peppers as they char, getting each side, top and bottom blackened. This takes about 12-20 minutes. Remove the peppers from the grill, placing the peppers in a bowl. Cover for 10 minutes to steam (this will help the skin slip off with ease). Under running water, when the pepper is cool enough to handle, slip off the skin, remove the stem and seeds. Pat the pepper as dry as possible using paper towel. Slice into wide strips. Set aside
- Prep & Grill the Zucchini & Eggplant: Slice the zucchini and eggplant lengthwise into 1/4 inch thick strips (you'll want to go thicker than thinner). Cut in half crosswise to fit the size of the bread. Using a pastry brush, lightly brush both sides with oil. Using tongs, transfer the slices onto the grill, turn heat down to medium heat and sprinkle with salt, pepper and red pepper flakes. Grill each side for about 5-6 minutes, flipping carefully so they don't fall through the grates. They should be tender and charred when ready. Remove from grill and set aside.
For the Pesto Mayo
- In a medium bowl, mix the mayo and pesto. Set aside.
Assemble the Veggie Sandwiches
- Slice the bread and slather both sides with pesto mayo. Sprinkle one side with feta. Place bread on the grill, cheese and pesto mayo sides up – I use the warming rack – close lid and allow the cheese to soften and the bread warm, for about five minutes.
- Transfer bread to a cutting board and layer the ingredients: eggplant, zucchini, roasted red pepper, and onions. Drizzle with balsamic vinegar, sprinkle with salt and black cracked pepper. Top with arugula and either share open faced or top with remaining slice of bread. Slice in half if desired. Share warm, room temperature or chilled. They can be held at room temperature for about two hours, afterwards you'll need to refrigerate them.
To Store
- The ingredients can be made ahead and stored in the fridge up to three days in advance for an assemble later kind of sammie. Or store assembled sandwiches wrapped in foil. They can be enjoyed chilled or warmed. Warm in a 350 Fahrenheit (180 Celsius) oven for about 15-20 minutes unwrapped for crisper bread, wrapped for softer bread. The sandwiches tend to get soggy the longer they set in the fridge, so enjoy them within a day or two. Rewarming unwrapped takes the soggy off.
Notes
Red Bell Peppers: You can roast on the grill and peel the peppers or you can purchase them already roasted and peeled in a jar. The flavor of fresh is noticeable, however.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1sandwich | Calories: 744kcal | Carbohydrates: 27g | Protein: 8g | Fat: 67g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 20mg | Sodium: 900mg | Potassium: 804mg | Fiber: 10g | Sugar: 14g | Vitamin A: 3030IU | Vitamin C: 91mg | Calcium: 202mg | Iron: 1mg
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