Go Back Email Link
+ servings
Grilled Vegetable Sandwich with olives on a cutting board.

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
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 4 servings
Calories 609 kcal

Ingredients  

  • ½ cup real mayonnaise (I use Hellman's)
  • tablespoons Chili Pepper Spread
  • ¾ cup extra virgin 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 Pepper 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.

How to 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

  • Cut a sandwich roll in half.
  • Spread a thick layer of the Chili Pepper sandwich spread on the bread.
  • Layer the roasted vegetables over the bottom piece of bread.
  • Top the grilled vegetables with lettuce and tomato (optional)
  • Close the bread over the fillings and cut in half.
  • Makes about 4 sandwiches.

Nutrition

Serving: 1SandwichCalories: 609kcalCarbohydrates: 14gProtein: 3gFat: 62gSaturated Fat: 9gPolyunsaturated Fat: 17gMonounsaturated Fat: 34gTrans Fat: 0.1gCholesterol: 12mgSodium: 475mgPotassium: 535mgFiber: 6gSugar: 8gVitamin A: 223IUVitamin C: 19mgCalcium: 38mgIron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2