Grilled Vegetable Sandwich With Basil Parmesan Aioli Recipes

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BEST GRILLED VEGETABLE SANDWICH



Best Grilled Vegetable Sandwich image

A delicious vegetarian sandwich made with freshly grilled zucchini, eggplant, red bell pepper, fresh mozzarella, plum tomato, and basil pesto in a whole-grain baguette.

Provided by Suzy729

Categories     Main Dish Recipes     Sandwich Recipes

Time 3h20m

Yield 2

Number Of Ingredients 10

½ zucchini, cut crosswise into 1/2-inch slices
½ small eggplant, cut crosswise into 1/2-inch slices
1 red bell pepper, quartered
½ teaspoon salt
1 ½ teaspoons olive oil
ground black pepper to taste
1 small whole-grain baguette, cut into two halves and split lengthwise
¼ cup basil pesto
4 ounces fresh baby mozzarella, sliced
2 plum tomatoes, sliced

Steps:

  • Combine zucchini, eggplant, and red bell pepper in a bowl. Sprinkle salt over the mixture. Set aside to allow the vegetables to tenderize, at least 3 hours.
  • Preheat grill for medium heat and lightly oil the grate.
  • Drain moisture from vegetable mixture. Brush vegetables with olive oil to coat; season with black pepper.
  • Cook vegetables on hot grill until tender, 2 to 3 minutes per side. Transfer to a bowl and set aside.
  • Toast cut sides of baguette in a toaster oven until golden brown, 2 to 3 minutes. Spread basil pesto evenly over toasted surface. Arrange grilled vegetables evenly onto 2 of the baguette halves. Top each with sliced mozzarella and plum tomato slices; top sandwich with the remaining baguette pieces to serve.

Nutrition Facts : Calories 714.3 calories, Carbohydrate 79.8 g, Cholesterol 46.3 mg, Fat 29.4 g, Fiber 8.9 g, Protein 35.1 g, SaturatedFat 10.7 g, Sodium 1917.9 mg, Sugar 10.1 g

GRILLED VEGETABLE SANDWICHES



Grilled Vegetable Sandwiches image

Provided by Marian Burros

Categories     dinner, weekday, main course

Time 15m

Yield 4 sandwiches

Number Of Ingredients 6

2 tablespoons olive oil
2 medium-size zucchini, scrubbed, trimmed and sliced lengthwise in 1/8-inch-thick strips
2 baby eggplant, white or purple, washed, trimmed and halved lengthwise
2 large red onions, peeled and cut into 1/8- to 1/4-inch thick slices
10 to 15 large fresh basil leaves
4 hoagy or submarine rolls, preferably semolina

Steps:

  • Prepare grill.
  • Brush vegetables lightly with one tablespoon or less of the olive oil on both sides.
  • Grill zucchini 10 to 12 minutes, depending on thickness, turning several times; grill eggplant 6 to 8 minutes, turning; grill onion 6 to 8 minutes, turning.
  • Arrange vegetables in layers on flat plate, sprinkling remaining olive oil over them, interspering the layers with basil leaves. Allow to sit at room temperature for a few hours for flavors to meld.
  • If possible, use without refrigerating, but if refrigeration is necessary, return to room temperature before making into sandwiches.
  • Slice rolls lengthwise, but not completely through. Pull out the excess bread in the middle and fill with vegetables.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 5 grams, Carbohydrate 30 grams, Fat 7 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 215 milligrams, Sugar 7 grams

GRILLED EGGPLANT PANINI WITH BASIL AIOLI



Grilled Eggplant Panini with Basil Aioli image

I love being able to use the bounty of fresh vegetables and herbs from my garden for summer meals. This sandwich is loaded with veggies and has such a satisfying crunch. The melty provolone finishes things off perfectly. -Joseph A. Sciascia, San Mateo, California

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 13

3/4 cup mayonnaise
1/3 cup chopped fresh basil
3 tablespoons grated Parmesan cheese
2 tablespoons minced fresh chives
1 tablespoon lemon juice
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 large eggplant, cut into 8 slices
2 large sweet red peppers, cut into large pieces
2 tablespoons olive oil
4 ciabatta rolls, split
8 slices provolone cheese

Steps:

  • For aioli, place the first 8 ingredients in a blender; cover and process until smooth. , Brush vegetables with oil. Place in broiling pan and broil 3-4 inches from heat, or grill, covered, over medium heat until tender, 4-5 minutes per side. Chop the peppers when cool enough to handle. , Spread cut sides of each roll with 2 tablespoons aioli; top each with cheese. Layer bottoms with eggplant and peppers. Replace tops., In a panini press, grill sandwiches until cheese is melted, 5-7 minutes. Serve remaining aioli with sandwiches or save for another use.

Nutrition Facts : Calories 732 calories, Fat 38g fat (11g saturated fat), Cholesterol 33mg cholesterol, Sodium 1116mg sodium, Carbohydrate 83g carbohydrate (12g sugars, Fiber 9g fiber), Protein 23g protein.

GRILLED VEGETABLE SANDWICH WITH BASIL-PARMESAN AIOLI



Grilled Vegetable Sandwich With Basil-Parmesan Aioli image

This is the very best sandwich I have ever eaten...and I made it! I got this recipe from the July 2008 issue of Redbook magazine and have made it 3 times in the last 3 weeks. Fresh basil from the garden and mayo are the most important ingredients in this recipe. All other ingredients could be easily substituted to your tastes.

Provided by Robin in Kansas

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

1 medium eggplant, cut into 1/4-inch-thick lengthwise slices
1 medium zucchini, cut into 1/4-inch-thick lengthwise slices
1 medium summer squash, cut into 1/4-inch-thick lengthwise slices
1 large red bell pepper, quartered lengthwise
1 medium red onion, cut into 1/2-inch-thick slices
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 garlic clove
1 cup fresh basil leaf
1/2 cup mayonnaise
1/3 cup parmesan cheese, shredded
1 loaf ciabatta, about 12x7 size, split horizontally
8 ounces mozzarella cheese, sliced
2 cups baby arugula leaves or 2 cups Baby Spinach

Steps:

  • Preheat outdoor grill.
  • Brush vegetables lightly with olive oil and sprinkle with salt and pepper.
  • Grill vegetables over medium heat 3 to 8 minutes per side, or until tender and lightly charred. Transfer to a large plate.
  • Cut bell pepper into strips.
  • In a food processor, mince garlic. Add basil and mayonnaise and process until blended. Add Parmesan cheese and pulse to combine.
  • Tear out soft part of bread and discard. Spread cut sides of bread with aioli. Layer each vegetable on bottom half of bread. Top with mozzarella, greens and bread top. Cut into 6 sandwiches.

Nutrition Facts : Calories 305.2, Fat 21.6, SaturatedFat 7.6, Cholesterol 39.8, Sodium 664, Carbohydrate 17.4, Fiber 5, Sugar 7.2, Protein 13.2

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