Grilled Vegetable Sandwich

Tired of the same old boring lunch or dinner? An easy, delicious way to upgrade your midday meal or summer dinner is to make a grilled vegetable sandwich.

Packed with fresh seasonal summer vegetables and a smoky, savory grilled flavor, this sandwich has something for everyone.

Whether you're an avid cook or a newbie in the kitchen, you can easily whip up a version of this easy summer grilled vegetable recipe.

With all the fresh summer vegetables available I decided to make something a little different today.

A grilled vegetable sandwich might seem like a little more work for a meal but it is a perfect summer meal it is worth it.

Now it is so easy to make grilled vegetables using an electric grill or air fryer you don't need to worry about firing up the grill. And you can always throw the vegetables on the grill with another meal and stash them away in the fridge for lunch the next day.

I used my George Foremen grill today but I have also made grilled vegetables the same way on a charcoal grill, and in my air fryer for this recipe.

To take the flavor up a notch I made this Red Chili Pepper Mayo sandwich spread for my sandwich. Make it before starting the vegetables so it has a chance to chill.

Chili Pepper Mayo Spread

Mix 1 ½ tablespoon Red Chili Pepper Spread with a ½ cup of real mayonnaise. Chill while making the grilled vegetables.

For this grilled vegetable sandwich, I decided to grill fresh eggplant, yellow squash, zucchini, and red onion. You can use any combination of your favorite summer vegetables to make this sandwich.

Recipe Prep

• Prepare the vegetables by slicing them into about ¼ inch thick slices.
• Place them on a cookie sheet and brush them with a marinade of olive oil, chopped garlic, chopped fresh rosemary, salt, and pepper.

How to make Grilled Vegetable Sandwich

Ingredients

• ½ cup mayonnaise
• 1½ tablespoons Red Chili Pepper Spread
• 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

Step 1: Mix the olive oil, minced garlic, fresh minced rosemary, salt and pepper in a bowl. Set aside while cutting vegetables

Step 2: 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.

Step 3: Place vegetables on a hot grill and grill for 6-8 minutes on both sides. 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.

To assemble the sandwich

Use bread of choice. I am using a deli roll.

Step 1: Spread a thick layer of the Red Chili Pepper sandwich spread on both sides of the bread.

Step 2: Layer the roasted vegetables on the bottom piece of bread.

Step 3: Top the grilled vegetables with lettuce and tomato and enjoy!

More Sandwich Recipes

Sandwiches are great for lunch or dinner. Check out some of the other sandwich recipes I have to offer.

Print the Grilled Vegetable Sandwich recipe below.

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