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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 mins
Cook Time 18 mins
Total Time 33 mins
Course Main Dish
Cuisine American
Servings 4 servings
Calories 519 kcal


  • ½ cup mayo
  • 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
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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)


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
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