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