Grilled Veggie Sandwich Recipes

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GREAT GRILLED VEGETABLE SANDWICH



Great Grilled Vegetable Sandwich image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 12m

Yield 4 servings

Number Of Ingredients 17

1 Japanese eggplant sliced on an angle in half-inch thick slices
1 small zucchini sliced on an angle in half-inch thick slices
1 red pepper cut in quarters lengthwise
1 small red onion cut into 4 slices
2 portobello mushroom caps
1/2 cup extra-virgin olive oil
Salt and pepper
8 slices crusty peasant style bread cut 1/2-inch thick
4 pieces red leaf lettuce
Herbed Mayonnaise, recipe follows
3/4 cup mayonnaise
1/2 lemon, juiced
A few drop hot sauce
1 garlic clove, crushed and skin removed
2 tablespoons thyme leaves
2 tablespoons flat-leaf parsley leaves
2 tablespoons chopped chives

Steps:

  • Using a pastry brush, brush olive oil on the vegetable slices and the portobello mushrooms. Season them with salt and pepper. Place vegetables on a hot grill and cook until they are tender. Once vegetables are done brush sliced bread with olive oil and grill on both sides. To assemble, slice portobellos into 1/4-inch slices, spread both sides of the grilled bread with Herbed Mayonnaise and then top with 1 slice each of grilled vegetables and a quarter of the mushrooms, and finish off with lettuce and top with remaining piece of bread.
  • Combine all ingredients in a food processor and pulse.

GRILLED VEGGIE SANDWICH



Grilled Veggie Sandwich image

Open face cheese - veggie grilled sandwich with lemon - herb mayo on focaccia bread. Great warm weather meal out on the BBQ

Provided by Diva-getarian

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup mayonnaise
3 garlic cloves, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup red bell pepper, sliced
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
1 -2 cup feta cheese
2 large focaccia rolls, sliced horizontally

Steps:

  • In a bowl, mix mayonnaise, minced garlic, and lemon juice. Set aside (refrigerate).
  • Preheat grill on high.
  • Brush veggies with olive oil (both sides). Place bell peppers and zucchini in the middle, onion and squash on the edges. Cook for about 3 minutes turn and cook another 3 minutes, remove from grill and set aside (peppers may need to cook longer).
  • Spread mayo on bread and sprinkle with feta cheese. Place on grill (cheese up). Close lid and cook for 2-3 minutes (until cheese melts).
  • Remove from grill and layer with veggies for a great open faced sandwich.

Nutrition Facts : Calories 252.7, Fat 20, SaturatedFat 7.3, Cholesterol 37.2, Sodium 530.8, Carbohydrate 12.7, Fiber 1.9, Sugar 6.8, Protein 7

GRILLED VEGETABLE SANDWICH



Grilled Vegetable Sandwich image

Provided by Stratta

Categories     Sandwich     Garlic     Mushroom     Pepper     Vegetable     Broil     Vegetarian     Lunch     Eggplant     Bell Pepper     Summer     Grill     Grill/Barbecue     Healthy     Vegan     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 12

8 large garlic cloves, peeled
1 teaspoon plus 3 tablespoons olive oil (preferably extra-virgin)
2 red bell peppers, halved, seeded
4 1/2-inch-thick eggplant slices
1 medium zucchini, cut lengthwise into 4 slices
4 large fresh shiitake mushrooms, stems removed
8 green onions, roots and 4 inches of green tops trimmed
2 teaspoons minced fresh thyme or 3/4 teaspoon dried
3 tablespoons slice fresh basil
2 tablespoons balsamic vinegar
4 large whole-grain rolls, halved, toasted
1 tomato, thinly sliced

Steps:

  • Preheat oven to 350°F. Place garlic in custard cup; drizzle with 1 teaspoon oil. Cover with foil; bake until garlic is tender, about 35 minutes. Cool and mash garlic.
  • Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil peppers, rounded side toward heat, until peppers are charred, about 10 minutes. Wrap in paper bag; let stand 10 minutes. Peel peppers. Transfer to platter.
  • Arrange eggplant, zucchini, mushrooms and green onions on baking sheet. Brush vegetables on each side with 1 tablespoon oil. Season with salt and pepper. Grill or broil vegetables until golden and tender, turning once, about 6 minutes per side. Cut green onions into 2-inch pieces. Transfer vegetables to same platter. Sprinkle with thyme and basil.
  • Whisk vinegar and remaining 1 tablespoon oil in bowl until blended. Season with salt and pepper. Drizzle dressing over vegetables.
  • Spread rolls with mashed garlic, dividing equally. Top each roll with tomato slices, then roasted pepper, eggplant, zucchini, green onions and mushroom.

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 MEDITERRANEAN VEGETABLE SANDWICH



Grilled Mediterranean Vegetable Sandwich image

Roasted vegetables taste delicious in this sandwich. It is great to take along on a picnic!

Provided by CHRIS M

Categories     Main Dish Recipes     Sandwich Recipes

Time 3h

Yield 6

Number Of Ingredients 7

1 eggplant, sliced into strips
2 red bell peppers
2 tablespoons olive oil, divided
2 portobello mushrooms, sliced
3 cloves garlic, crushed
4 tablespoons mayonnaise
1 (1 pound) loaf focaccia bread

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.
  • Meanwhile, heat 1 tablespoon olive oil and cook and stir mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
  • Peel cooled peppers, core, and slice. Arrange eggplant, peppers and mushrooms on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 48.3 g, Cholesterol 3.5 mg, Fat 14.8 g, Fiber 5.5 g, Protein 9 g, SaturatedFat 2.4 g, Sodium 500.1 mg, Sugar 5.4 g

GRILLED VEGGIE SANDWICHES



Grilled Veggie Sandwiches image

Get a grip on lunch! Here's a fun recipe for using up those summer garden veggies. Meat-eaters won't even miss the meat in these hefty, fresh-tasting, grilled sandwiches. -Melissa Wilbanks, Memphis, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1 small zucchini
1 small yellow summer squash
1 small eggplant
Cooking spray
1 medium onion, sliced
1 large sweet red pepper, cut into rings
4 whole wheat hamburger buns, split
3 ounces fat-free cream cheese
1/4 cup crumbled goat cheese
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cut the zucchini, squash and eggplant into 1/4-in.-thick strips; spritz with cooking spray. Spritz onion and red pepper with cooking spray., Grill vegetables, covered, over medium heat for 4-5 minutes on each side or until crisp-tender. Remove and keep warm. Grill buns, cut side down, over medium heat for 30-60 seconds or until toasted., In a small bowl, combine the cheeses, garlic, salt and pepper; spread over bun bottoms. Top with vegetables. Replace bun tops.

Nutrition Facts : Calories 231 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 438mg sodium, Carbohydrate 39g carbohydrate (12g sugars, Fiber 10g fiber), Protein 11g protein. Diabetic Exchanges

CALIFORNIA GRILLED VEGGIE SANDWICH



California Grilled Veggie Sandwich image

I came up with this recipe to entertain friends. Since I am a semi-vegetarian and love to BBQ, I am always inventing something new. The first time I made this, my meat-lover friends raved about this dish! I prefer mesquite coals over gas barbeques...however, either works fine.

Provided by Anonymous

Categories     Main Dish Recipes     Sandwich Recipes

Time 50m

Yield 4

Number Of Ingredients 10

¼ cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
⅛ cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
½ cup crumbled feta cheese

Steps:

  • In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
  • Preheat the grill for high heat.
  • Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
  • Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

Nutrition Facts : Calories 392.9 calories, Carbohydrate 36.5 g, Cholesterol 21.9 mg, Fat 23.8 g, Fiber 3.2 g, Protein 9.2 g, SaturatedFat 5.9 g, Sodium 623.4 mg, Sugar 4.7 g

GRILLED CHEESE AND VEGGIE SANDWICH



Grilled Cheese and Veggie Sandwich image

This is a delicious twist on the old grilled cheese standby! The recipe is very easy and tasty.

Provided by COURTNEYSUNSHINE

Categories     Main Dish Recipes     Sandwich Recipes     Grilled Cheese

Time 25m

Yield 4

Number Of Ingredients 6

1 ½ cups coleslaw mix
½ cup bean sprouts
8 thick slices (3/4 inch thick) sourdough bread
3 tablespoons margarine, softened
3 tablespoons honey mustard
6 ounces sliced Havarti cheese

Steps:

  • In a medium bowl, toss together the coleslaw mix and bean sprouts.
  • Spread one side of each bread slice with margarine. Spread opposite side of 4 slices with honey mustard. Layer the honey mustard side of the 4 bread slices with the coleslaw mixture and cheese. Top with remaining 4 bread slices, margarine side out.
  • In a large skillet over medium heat, cook the sandwiches about 2 minutes on each side, until the cheese has melted and the bread is golden brown.

Nutrition Facts : Calories 506.8 calories, Carbohydrate 49.5 g, Cholesterol 55.5 mg, Fat 27.5 g, Fiber 2.6 g, Protein 18.5 g, SaturatedFat 12.4 g, Sodium 1008.2 mg, Sugar 5.9 g

GRILLED VEGGIE SANDWICH



Grilled Veggie Sandwich image

Make and share this Grilled Veggie Sandwich recipe from Food.com.

Provided by Charlotte J

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

6 wheat hamburger buns
6 large portabella mushrooms
6 large red bell peppers, remove stem and seeds
1 -2 red onion, sliced 1/2 inch thick (6 sliced needed)
1/2 cup lowfat mozzarella cheese, shredded

Steps:

  • Begin by grilling all the vegetables carefully so they do not fall apart.
  • Once the vegetables are grilled, place them on the bottom half of the buns.
  • Sprinkle the veggies with the cheese, letting the cheese melt onto the veggies.
  • Place the top bun on each sandwich.
  • If desired, wrap whole sandwich in aluminum foil and place on warm grill to melt the cheese even more.
  • Serve warm with carrots and cucumbers as sides.

Nutrition Facts : Calories 192.2, Fat 2.5, SaturatedFat 0.6, Sodium 214.8, Carbohydrate 37.3, Fiber 5.7, Sugar 11.9, Protein 8

GRILLED VEGETABLE SANDWICH



Grilled Vegetable Sandwich image

Wow! Meat lovers won't even miss the meat, instead they will rave about the simply fabulous flavor of this hearty grilled veggie sandwich! It's wonderful with ciabatta bread's crispy crust and light, airy texture. This recipe's a keeper! -Diana Tseperkas, Hamden, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 medium zucchini, thinly sliced lengthwise into ribbons
1 medium sweet red pepper, quartered
1 small red onion, cut into 1/2-inch slices
1/4 cup prepared Italian salad dressing
1 loaf ciabatta bread (14 ounces), split
2 tablespoons olive oil
1/4 cup reduced-fat mayonnaise
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1 teaspoon minced garlic
1/2 cup crumbled feta cheese

Steps:

  • In a bowl or shallow dish, combine the zucchini, pepper, onion and salad dressing. Cover and turn to coat; refrigerate for at least 1 hour. Drain and discard marinade., Brush cut sides of bread with oil; set aside. Place vegetables on grill rack. Grill, covered, over medium heat for 4-5 minutes on each side or until crisp-tender. Remove and keep warm. Grill bread, oil side down, over medium heat for 30-60 seconds or until toasted., In a small bowl, combine the mayonnaise, lemon juice, zest and garlic. Spread over cut side of bread bottom; sprinkle with cheese. Top with vegetables and remaining bread. Cut into 4 slices.

Nutrition Facts : Calories 484 calories, Fat 20g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 862mg sodium, Carbohydrate 69g carbohydrate (8g sugars, Fiber 5g fiber), Protein 13g protein.

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