Grilled Vegetable Sandwich

Disclosure: This Grilled Vegetable Sandwich recipe has been sponsored by Mezzetta®. All opinions are my own.

The sandwich rules around my house. We eat them all the time. We will eat them for lunch and dinner. Sandwiches make my life easy.

Today I decided to make a Grilled Vegetable Sandwich using fresh vegetables. 

I was looking for something a little more than some lunch meat thrown together for today.

With all the fresh from Florida summer vegetables available this time of year I decided to make something special for lunch today.

Making a grilled vegetable sandwich is a little more work but it is so good that the extra work is worth it.

Since I own an electric grill I can throw some vegetables on there and have a bunch ready in no time.

I also made a special Red Hot Chili Pepper Mayo sandwich spread for my Grilled Vegetable Sandwich using Mezzetta® Red Hot Chili Pepper Everything Spread.

I love the Mezzetta® Everything spreads.

I have tried the Sun Dried Roasted Tomato Everything Spread and the Red Hot Chili Pepper Everything spreads.

They both taste awesome and are a low carb spread alternative if you are eating a low carb diet and want to add flavor to sandwiches and wraps.

To make this grilled vegetable sandwich the first thing you need to do is make the Red Hot Chili Pepper sandwich spread by mixing 1 ½ tablespoons Mezzetta® Red Hot Chili Pepper Everything Spread and ½ cup mayo. Mix well and cover.

Place in the refrigerator while you make the grilled vegetables.

For my Grilled Vegetable Sandwich, I decided to grill fresh eggplant, yellow squash, zucchini, and red onion.

Prepare the vegetables by slicing them into about ¼ inch thick slices.

Place them on a cookie sheet and brush them with olive oil, chopped garlic, chopped fresh rosemary, salt, and pepper.

Grill them 5-8 minutes on the first side. Turn them and grill them another 5-8 minute. Remove the vegetables from the grill and assemble your sandwich.

How to make Grilled Vegetable Sandwich

Ingredients

• ½ cup mayo
• 1½ tablespoons Mezzetta® Red Hot Chili Pepper Everything Spread
• ½-¾ cups olive oil
• 1 tablespoon minced garlic
• 1 tablespoon fresh minced rosemary
• ½ teaspoon pepper
• ½ teaspoon salt
• 1 eggplant, sliced into about ¼ inch slices
• 1 yellow squash, sliced into ¼ inch slices
• 1 zucchini, sliced into ¼ inch slices
• 1 red onion, sliced into ¼ inch slice

Directions

1. To make the spicy chili pepper mayo sandwich spread mix together the ½ cup mayo and 1½ tablespoons Mezzetta® Red Hot Chili Pepper Everything Spread, cover and refrigerate until ready to use.

To Grill the Vegetables

1. Mix the olive oil, minced garlic, fresh minced rosemary, salt and pepper in a bowl. Set aside while cutting vegetables
2. Slice the vegetables to about ¼ inch thickness.
3. Arrange on a cookie sheet and brush both sides of the vegetables with the olive oil mixture.
4. Place vegetables on a hot grill and grill for 6-8 minutes on both sides.
5. To assemble the sandwich
6. Use bread of choice.
7. Spread a thick layer of the Red Hot Chili Pepper sandwich spread on the bread.
8. Layer the roasted vegetables.
9. Top with lettuce and tomato (optional)

Print the Grilled Vegetable Sandwich recipe below.

Grilled Vegetable Sandwich

Arlene Mobley - Flour On My Face

Grilled eggplant, yellow squash, zucchini, and red onions are piled high on a roll for the perfect summer recipe. Make a grilled vegetable sandwich with a combination of your favorite summer vegetables.

5 from 1 vote

Print Recipe Pin Recipe Save Recipe Saved!

Click here to add your own private recipe notes.

Cook ModePrevent your screen from going dark

Prep Time 15 mins

Cook Time 18 mins

Total Time 33 mins

Course Main Dish

Cuisine American

Servings 4 servings

Calories 519 kcal

Ingredients  

1x2x3x

• ▢ ½ cup mayo
• ▢ 1½ tablespoons Red Hot Chili Pepper Everything Spread
• ▢ ½-¾ cups olive oil
• ▢ 1 tablespoon minced garlic
• ▢ 1 tablespoon fresh minced rosemary
• ▢ ½ teaspoon pepper
• ▢ ½ teaspoon salt
• ▢ 1 medium eggplant (sliced into about ¼ inch slices)
• ▢ 1 large yellow squash (sliced into ¼ inch slices)
• ▢ 1 medium zucchini (sliced into ¼ inch slices)
• ▢ 1 medium red onion (sliced into ¼ inch slice)

Follow Flour On My Face on Pinterest

Instructions 

Make the Chili Sauce Sandwich Spread

• To make the spicy chili pepper mayo sandwich spread mix together the ½ cup mayo and 1½ tablespoons Red Hot Chili Pepper Everything Spread, cover and refrigerate until ready to use.

Grilled the vegetables

• Mix the olive oil, minced garlic, fresh minced rosemary, salt and pepper in a bowl. Set aside while cutting vegetables
• Slice the vegetables to about ¼ inch thickness.
• Arrange on a cookie sheet and brush both sides of the vegetables with the olive oil mixture.
• Place vegetables on a hot grill and grill for 6-8 minutes on both sides.

To Assemble the sandwich

• Use bread of choice.
• Spread a thick layer of the Red Hot Chili Pepper sandwich spread on the bread.
• Layer the roasted vegetables.
• Top with lettuce and tomato (optional)

Nutrition

Serving: 1Sandwich | Calories: 519kcal | Carbohydrates: 15g | Protein: 3g | Fat: 51g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 527mg | Potassium: 662mg | Fiber: 5g | Sugar: 9g | Vitamin A: 321IU | Vitamin C: 28mg | Calcium: 46mg | Iron: 1mg

Tried this recipe?Share a picture on Instagram and tag @flouronmyface2