Best Best Grilled Vegetable Sandwich Recipes

BEST GRILLED VEGETABLE SANDWICH

Best Grilled Vegetable Sandwich image

A delicious vegetarian sandwich made with freshly grilled zucchini, eggplant, red bell pepper, fresh mozzarella, plum tomato, and basil pesto in a whole-grain baguette.

Provided by Suzy729

Categories Main Dish Recipes Sandwich Recipes

Time 3h20m

Yield 2

Number Of Ingredients 10

Ingredients

½ zucchini, cut crosswise into 1/2-inch slices
½ small eggplant, cut crosswise into 1/2-inch slices
1 red bell pepper, quartered
½ teaspoon salt
1 ½ teaspoons olive oil
ground black pepper to taste
1 small whole-grain baguette, cut into two halves and split lengthwise
¼ cup basil pesto
4 ounces fresh baby mozzarella, sliced
2 plum tomatoes, sliced

Steps:

Combine zucchini, eggplant, and red bell pepper in a bowl. Sprinkle salt over the mixture. Set aside to allow the vegetables to tenderize, at least 3 hours.
Preheat grill for medium heat and lightly oil the grate.
Drain moisture from vegetable mixture. Brush vegetables with olive oil to coat; season with black pepper.
Cook vegetables on hot grill until tender, 2 to 3 minutes per side. Transfer to a bowl and set aside.
Toast cut sides of baguette in a toaster oven until golden brown, 2 to 3 minutes. Spread basil pesto evenly over toasted surface. Arrange grilled vegetables evenly onto 2 of the baguette halves. Top each with sliced mozzarella and plum tomato slices; top sandwich with the remaining baguette pieces to serve.

Nutrition Facts : Calories 714.3 calories, Carbohydrate 79.8 g, Cholesterol 46.3 mg, Fat 29.4 g, Fiber 8.9 g, Protein 35.1 g, SaturatedFat 10.7 g, Sodium 1917.9 mg, Sugar 10.1 g

BEST GRILLED VEGETABLE SANDWICH

BEST GRILLED VEGETABLE SANDWICH image

Number Of Ingredients 10

Ingredients

1 recipe - 1/2 zucchini, cut crosswise into 1/2-inch slices
1 recipe - 1/2 small eggplant, cut crosswise into 1/2-inch slices
1 recipe - 1 red bell pepper, quartered
1/2 teaspoon salt
1 1/2 teaspoons olive oil
1 recipe (to taste) ground black pepper
1 loaf small whole-grain baguette, cut into two halves and split lengthwise
1/4 cup basil pesto
4 ounces fresh baby mozzarella, sliced
1 recipe - 2 plum tomatoes, sliced

Steps:

Combine zucchini, eggplant, and red bell pepper in a bowl. Sprinkle salt over the mixture. Set aside to allow the vegetables to tenderize, at least 3 hours.
Preheat grill for medium heat and lightly oil the grate.
Drain moisture from vegetable mixture. Brush vegetables with olive oil to coat; season with black pepper.
Cook vegetables on hot grill until tender, 2 to 3 minutes per side. Transfer to a bowl and set aside.
Toast cut sides of baguette in a toaster oven until golden brown, 2 to 3 minutes. Spread basil pesto evenly over toasted surface. Arrange grilled vegetables evenly onto 2 of the baguette halves. Top each with sliced mozzarella and plum tomato slices; top sandwich with the remaining baguette pieces to serve.