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–+ servings
Grilled Veggie Sandwich

Discover the perfect Grilled Veggie Sandwich with charred zucchini bell peppers and balsamic glaze A simple yet delicious recipe for any meal.
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Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 medium zucchini, sliced lengthwise into quarter-inch strips
  • 1 each red bell pepper, cut into wide flat pieces
  • 1 each yellow bell pepper, cut into wide flat pieces
  • 1 each red onion, sliced into thick rounds
  • 1 medium eggplant, sliced
  • 2-3 each portobello mushrooms, sliced (optional)
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • 1 clove garlic, minced
  • to taste Italian herbs
  • slices bread of choice (ciabatta, sourdough, or focaccia)
  • to spread mayonnaise, hummus, pesto, or chutney
  • handful fresh arugula or spinach
  • slices fresh mozzarella or provolone cheese (optional)
  • for toasting butter

Equipment

  • Grill pan or outdoor grill
  • Sharp knife
  • Cutting board
  • Bowl for marinating
  • Tongs
  • Butter knife

Method
 

  1. Slice zucchini, bell peppers, red onion, and eggplant. Salt the eggplant and set aside for 15 minutes.
  2. Rinse the eggplant and pat dry. Combine all vegetables in a bowl and mix with balsamic vinegar, olive oil, garlic, and herbs; let marinate for at least 20 minutes.
  3. Heat a grill pan over high heat. Grill the zucchini for 3-4 minutes per side until charred.
  4. Grill the bell peppers for about 5 minutes per side until softened.
  5. Grill the eggplant for 6-7 minutes per side until tender.
  6. Grill the onions for 4-5 minutes per side until slightly caramelized.
  7. Butter the outside of the bread slices and toast them on the same grill pan for about 2 minutes per side until golden.
  8. Spread chosen condiment on the warm bread.
  9. Layer grilled vegetables on the bottom slice, starting with sturdier options first. Add cheese if desired.
  10. Top with arugula or spinach, then close the sandwich.
  11. Cut the sandwich in half diagonally, and serve immediately.

Nutrition

Calories: 250kcalCarbohydrates: 32gProtein: 8gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 300mgPotassium: 450mgFiber: 6gSugar: 4gVitamin A: 1200IUVitamin C: 40mgCalcium: 150mgIron: 2mg

Notes

Feel free to customize the vegetables based on what you have on hand. Zucchini and eggplant are great staples for grilling. Marinating the vegetables overnight intensifies the flavor. For heartier sandwiches, consider adding grilled chicken or paneer along with the vegetables. If preparing in advance, store the grilled vegetables separately from the bread and spreads to avoid sogginess. Enjoy your meal prep!
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