Best Grilled Veggie Sandwiches Recipes

GRILLED VEGGIE SANDWICHES

Grilled Veggie Sandwiches image

Get a grip on lunch! Here's a fun recipe for using up those summer garden veggies. Meat-eaters won't even miss the meat in these hefty, fresh-tasting, grilled sandwiches. -Melissa Wilbanks, Memphis, Tennessee

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 small zucchini
1 small yellow summer squash
1 small eggplant
Cooking spray
1 medium onion, sliced
1 large sweet red pepper, cut into rings
4 whole wheat hamburger buns, split
3 ounces fat-free cream cheese
1/4 cup crumbled goat cheese
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

Cut the zucchini, squash and eggplant into 1/4-in.-thick strips; spritz with cooking spray. Spritz onion and red pepper with cooking spray., Grill vegetables, covered, over medium heat for 4-5 minutes on each side or until crisp-tender. Remove and keep warm. Grill buns, cut side down, over medium heat for 30-60 seconds or until toasted., In a small bowl, combine the cheeses, garlic, salt and pepper; spread over bun bottoms. Top with vegetables. Replace bun tops.

Nutrition Facts : Calories 231 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 438mg sodium, Carbohydrate 39g carbohydrate (12g sugars, Fiber 10g fiber), Protein 11g protein. Diabetic Exchanges

GRILLED VEGGIE-TURKEY SANDWICHES

Grilled Veggie-Turkey Sandwiches image

Delicious sandwich ready in 25 minutes! Hearty grilled turkey and veggies are perfect for dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 9

Ingredients

1 large red bell pepper, cut into fourths
4 slices red onion, each about 1/4 inch thick
Cooking spray
1/4 teaspoon garlic powder
4 large slices sourdough bread (from round loaf), cut in half, or 8 slices sandwich bread
8 teaspoons olive or canola oil
1/4 cup reduced-fat garlic-and-herb spreadable cheese
8 basil leaves
6 oz thinly sliced cooked turkey

Steps:

Heat coals or gas grill for direct heat. Spray bell pepper pieces and onion slices with cooking spray; sprinkle with garlic powder. Place vegetables on grill. Cover and grill over medium heat 5 to 8 minutes, turning once, until tender; remove from grill. Cut pepper pieces in half.
Brush one side of each slice of bread with 1 teaspoon oil. Spread other side of 4 slices of bread with 1 tablespoon cheese. Top each with 2 basil leaves, 1 onion slice, 2 pepper pieces and turkey. Top with another slice of bread, oil side up.
Grill sandwiches over medium heat 2 to 4 minutes, turning carefully once, until bread is toasted.

Nutrition Facts : Calories 450, Carbohydrate 55 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 4 g, ServingSize 1 Sandwich, Sodium 650 mg, Sugar 6 g, TransFat 1 g

GRILLED VEGGIE SANDWICHES WITH CILANTRO PESTO

Grilled Veggie Sandwiches with Cilantro Pesto image

I first ate this sandwich while vacationing in Sedona, Arizona, and fell in love with it. When I returned home, I developed this one that tastes just like the original. -Carolyn Phenicie, Titusville, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

2/3 cup packed fresh cilantro sprigs
1/4 cup packed fresh parsley sprigs
2 tablespoons grated Parmesan cheese
2 garlic cloves, peeled
2 tablespoons water
1 tablespoon pine nuts
1 tablespoon olive oil
SANDWICHES:
2 large sweet red peppers
4 slices eggplant (1/2 inch thick)
Cooking spray
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded part-skim mozzarella cheese
4 kaiser rolls, split

Steps:

For pesto, place cilantro, parsley, Parmesan cheese and garlic in a small food processor; pulse until chopped. Add water and pine nuts; process until blended. While processing, slowly add oil., Grill peppers, covered, over medium heat until skins are blistered and blackened, turning occasionally, 10-15 minutes. Immediately place peppers in a large bowl; let stand, covered, 20 minutes. Peel off and discard charred skin. Cut peppers in half; remove stems and seeds., Lightly spritz both sides of eggplant slices with cooking spray; sprinkle with salt and pepper. Grill, covered, over medium heat until tender, 3-5 minutes on each side. Top with peppers; sprinkle with mozzarella cheese. Grill, covered, until cheese is melted, 2-3 minutes; remove from grill., Spread roll bottoms with pesto. Top with eggplant stacks and roll tops.

Nutrition Facts : Calories 310 calories, Fat 12g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 755mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges

PAN-GRILLED VEGGIE SANDWICHES WITH RICOTTA, ARUGULA AND BALSAMIC

Pan-grilled Veggie Sandwiches with Ricotta, Arugula and Balsamic image

Provided by Dave Lieberman

Categories main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

Vegetable oil, for brushing
2 zucchini, sliced lengthwise in 1/4-inch-thick slices
2 yellow squash, sliced lengthwise in 1/4-inch-thick slices
2 red onions, sliced into 14/-inch rounds
Extra-virgin olive oil
1 tablespoon chopped garlic
Kosher salt and freshly ground black pepper
2 baguettes
1 (16-ounce) container ricotta cheese
1 bunch arugula, washed, dried and stems discarded
Balsamic vinegar, to taste

Steps:

Brush large grill pan with vegetable oil and heat over medium-high heat.
Before grilling, toss veggies with olive oil, garlic, salt and pepper. Grill vegetables in batches until nicely colored and soft, about 6 to 8 minutes per batch.
Cut bread into 6-inch pieces. Cut pieces lengthwise but don't go all the way through.
Spread a thick layer of ricotta on the bottom half of the bread. Sprinkle with salt.
Toss arugula with olive oil, balsamic vinegar and salt and pepper to taste. Place dressed arugula on top of ricotta layer. Then add the generous amounts of the different grilled vegetables.