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Grilled-Vegetable Sandwich
5.0 (975 reviews)
In this simple and satisfying grilled vegetable sandwich recipe, marinated eggplant, zucchini, and red bell pepper are charred on the grill before being layered onto crusty rolls with fresh herbs and tomatoes, crunchy romaine, and pesto.
Total Time60
Servings?
2719
Caloriesper servingNutrition Information
2719
Calories
200 g
Fat
223 g
Carbs
39 g
Protein
50 g
Fiber
72 g
Sugar
Ingredients
- 1 teaspoon dried oregano
- 2 tablespoons chopped fresh basil (optional)
- 0.5 teaspoon salt
- 0.5 teaspoon fresh-ground black pepper
- 1.5 teaspoons wine vinegar
- 0.75 cup olive oil
- 1 eggplant (cut into /2-inch slices)
- 1 zucchini (cut into /2-inch slices)
- 2 red bell peppers (cut into wedges)
- 1 red onion (cut itno /2-inch slices)
- 4 large crusty rolls (split)
- 4 tablespoons store-bought or homemade pesto
- 4 leaves romaine lettuce
- 2 tomatoes (sliced)
Instructions
- 1Light the grill. In a large bowl, combine the oregano, the basil, if using, and the salt, black pepper, vinegar, and oil. Add the eggplant, zucchini, bell peppers, and onion and stir to coat. Grill the vegetables in batches, turning once, until lightly browned and tender, 10 to 15 minutes per batch.
- 2Spread the inside of each roll with 1 tablespoon of the pesto. Sandwich the grilled vegetables, lettuce, and tomatoes in the rolls.