Best Middle Eastern Grilled Vegetable Sandwiches Recipes

GRILLED MEDITERRANEAN VEGETABLE SANDWICH

Grilled Mediterranean Vegetable Sandwich image

Roasted vegetables taste delicious in this sandwich. It is great to take along on a picnic!

Provided by CHRIS M

Categories Main Dish Recipes Sandwich Recipes

Time 3h

Yield 6

Number Of Ingredients 7

Ingredients

1 eggplant, sliced into strips
2 red bell peppers
2 tablespoons olive oil, divided
2 portobello mushrooms, sliced
3 cloves garlic, crushed
4 tablespoons mayonnaise
1 (1 pound) loaf focaccia bread

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.
Meanwhile, heat 1 tablespoon olive oil and cook and stir mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
Peel cooled peppers, core, and slice. Arrange eggplant, peppers and mushrooms on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 48.3 g, Cholesterol 3.5 mg, Fat 14.8 g, Fiber 5.5 g, Protein 9 g, SaturatedFat 2.4 g, Sodium 500.1 mg, Sugar 5.4 g

MIDDLE EASTERN GRILLED VEGETABLE SANDWICHES

Middle Eastern Grilled Vegetable Sandwiches image

Provided by Molly O'Neill

Categories lunch, main course

Time 25m

Yield Four servings

Number Of Ingredients 12

Ingredients

1 small eggplant, cut lengthwise into 1/2-inch-thick slices
3 small zucchini, cut lengthwise into 1/2-inch-thick slices
1 cup cooked chickpeas, drained and rinsed if using canned
1/4 cup chopped fresh mint
1 tablespoon chopped Italian parsley
2 tablespoons tahini
3 tablespoons fresh lemon juice
1 1/2 teaspoons salt, plus more to taste
Freshly ground pepper to taste
8 small pita pockets
4 lettuce leaves, chopped
1 small tomato, chopped

Steps:

Start a charcoal grill. Grill the eggplant and zucchini until tender, about 4 to 5 minutes per side. Let cool. Cut into 1/2-inch dice.
Place the grilled vegetables, chickpeas, mint and parsley in a large bowl and toss to combine. In a small bowl, whisk together the tahini, lemon juice, salt and pepper and toss with the vegetable mixture. Taste and adjust seasoning if needed.
Cut off the top third of each pita. Fill each one with about 1/3 cup of the vegetable mixture. Top with some of the chopped lettuce and tomato. Serve 2 pitas per person.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 6 grams, Carbohydrate 77 grams, Fat 8 grams, Fiber 16 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 889 milligrams, Sugar 10 grams