Grilled vegetable sandwich with goat cheese and pesto is summer lunch at its best — Japanese eggplant, squash, and onion off the grill, slathered with a goat cheese-pesto spread on crusty bread. Twenty-five minutes, and half of that is the grill heating.
Tired of the same old boring sandwiches? It’s time to fire up the grill and elevate your lunch game! This Grilled Vegetable Sandwich is a flavor explosion, layering smoky, tender grilled eggplant, summer squash, and sweet red onion with juicy tomato. But the real star is the creamy, tangy goat cheese and pesto spread that ties everything together on hearty, crusty bread. It’s the perfect way to celebrate fresh produce and enjoy a satisfying, restaurant-quality meal right in your own backyard.
Ingredients
• 2 Japanese eggplants, about 1 lb or 450g, trimmed and halved lengthwise
• 1 large red onion, about 10 oz or 280g, cut into 1⁄4-inch or 6mm slices
• 1 large tomato, about 8 oz or 225g, cut into 4 slices
• 1 medium yellow summer squash, about 8 oz or 225g, trimmed and cut lengthwise into 4 slices
• 1 tablespoon or 15 ml (0.5 fl oz) olive oil
• 1⁄4 teaspoon (20 ml / 0.7 fl oz) ground black pepper
• 1⁄8 teaspoon salt
• 2 ounces or 56g (1.98 oz) soft goat cheese (chèvre), softened
• 1 tablespoon or 15 ml (0.5 fl oz) pesto
• 8 slices crusty whole grain bread
Instructions
1. Prep the Veggies: Brush both sides of the prepared eggplant, onion, tomato, and squash slices with olive oil. Sprinkle them evenly with black pepper and salt.
2. Grill to Perfection: For a charcoal or gas grill, preheat to medium heat. Place the seasoned vegetables directly on the grill rack. Grill until tender and nicely charred, turning once halfway through. The squash and tomato will take about 5 to 7 minutes, while the eggplant and onion will need 7 to 9 minutes. Remove the vegetables from the grill as they are done.
3. Whip Up the Spread: Once the vegetables are cool enough to handle, cut the grilled squash slices in half crosswise. In a small bowl, stir together the softened goat cheese and pesto until smooth and creamy.
4. Assemble Your Masterpiece: Spread the goat cheese and pesto mixture evenly onto all 8 slices of bread. Layer the grilled vegetables onto four of the bread slices, cutting them to fit as needed. Top with the remaining bread slices, spread-side down, and press gently. Serve immediately.
Nutritional Information
• Nutrition Facts
• PER SANDWICH: 305 cal., 11 g (0.39 oz) total fat (3 g / 0.11 oz sat. fat), 8 mg chol., 383 mg sodium, 39 g (1.38 oz) carb., 11 g (0.39 oz) fiber, 14 g (0.49 oz) pro.
Pro Tips
• For extra crunch and smoky flavor, toast the bread on the grill for a minute per side before assembling.
• Not a fan of goat cheese? Crumbled feta, Boursin, or even a whipped cream cheese would be delicious substitutes.
• Grill the vegetables up to 3 days in advance and store them in an airtight container in the fridge. Assemble the sandwiches just before serving to prevent soggy bread.
• Add a drizzle of balsamic glaze over the vegetables before closing the sandwich for a sweet and tangy kick.
FAQ
Q: Can I make this grilled vegetable sandwich without goat cheese
A: Absolutely! If you’re not a fan of goat cheese, you can easily substitute it. The recipe suggests using crumbled feta, Boursin, or even a whipped cream cheese for a similarly creamy and delicious spread. For a vegan option, a dairy-free cream cheese or a cashew-based spread would also work wonderfully.
Q: How can I add more protein to this vegetarian sandwich
A: This sandwich already provides 14 grams (0.49 oz / 13.9 g) of protein per serving. To boost it further, consider adding a layer of grilled halloumi cheese, a spread of hummus, or some mashed chickpeas to the vegetable stack. Using a high-protein or sprouted grain bread can also increase the total protein content.
Q: Can I prepare this grilled vegetable sandwich ahead of time
A: Yes, this recipe is great for meal prep. You can grill the vegetables up to 3 days in advance and store them in an airtight container in the refrigerator. To prevent the bread from becoming soggy, it’s best to assemble the sandwiches just before you plan to serve them.
Q: How do I make this grilled vegetable sandwich vegan
A: Making this sandwich vegan is simple. Swap the goat cheese for a dairy-free cream cheese or a cashew-based spread. Ensure your pesto is also vegan, as traditional pesto often contains Parmesan cheese. Look for a basil pesto made without cheese, or make your own at home.
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Grilled Vegetable Sandwich with Goat Cheese and Pesto
Ingredients
Method
- Prep the Veggies: Brush both sides of the prepared eggplant, onion, tomato, and squash slices with olive oil.
- Sprinkle them evenly with black pepper and salt.
- Grill to Perfection: For a charcoal or gas grill, preheat to medium heat.
- Place the seasoned vegetables directly on the grill rack.
- Grill until tender and nicely charred, turning once halfway through. The squash and tomato will take about 5 to 7 minutes, while the eggplant and onion will need 7 to 9 minutes.
- Remove the vegetables from the grill as they are done.
- Whip Up the Spread: Once the vegetables are cool enough to handle, cut the grilled squash slices in half crosswise.
- In a small bowl, stir together the softened goat cheese and pesto until smooth and creamy.
- Assemble Your Masterpiece: Spread the goat cheese and pesto mixture evenly onto all 8 slices of bread.
- Layer the grilled vegetables onto four of the bread slices, cutting them to fit as needed.
- Top with the remaining bread slices, spread-side down, and press gently.
- Serve immediately.
- Grill the vegetables up to 3 days in advance and store them in an airtight container in the fridge. Assemble the sandwiches just before serving to prevent soggy bread.
- Add a drizzle of balsamic glaze over the vegetables before closing the sandwich for a sweet and tangy kick.
