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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

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

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)

Print the Grilled Vegetable Sandwich recipe below.