Tired of the same old veggie burgers at every cookout? It’s time to elevate your summer grilling game with a sandwich that’s bursting with fresh, vibrant flavors. Imagine perfectly charred zucchini and sweet red onion, piled high on a hearty ciabatta roll, then topped with salty, crumbled feta and a bright, zesty lemon-balsamic drizzle. This Grilled Zucchini & Feta Ciabatta is simple to make, incredibly satisfying, and captures the absolute best of sunny-day dining. Let’s get grilling!
Ingredients
• 4 ciabatta rolls, or other hearty rolls
• 1 large lemon
• 2 tablespoons / 30 ml olive oil, divided
• 1 tablespoon / 15 ml balsamic vinegar
• 3 small zucchini and/or yellow summer squash
• 1 small red onion
• Salt, to taste
• Ground black pepper, to taste
• 2 ounces / 56 g feta cheese, crumbled
• Fresh mint leaves, for garnish (optional)
• For the Vegan Version
• Substitute crumbled feta-flavor soy cheese for the feta cheese.
Instructions
1. First, prepare your rolls and lemon. Split the ciabatta rolls lengthwise. Halve the lemon and remove any seeds. Lightly brush 1 tablespoon (15 ml) of the olive oil onto the cut sides of the rolls and the cut sides of the lemon halves. Set them aside.
2. In a small bowl, whisk together the remaining 1 tablespoon (15 ml) of olive oil and the balsamic vinegar to create your dressing. Cut the zucchini lengthwise into 1/4-inch (6 mm) thick slices. Slice the red onion into 1/4-inch (6 mm) thick rounds. Brush the zucchini and onion slices with some of the oil-vinegar mixture and season generously with salt and pepper.
3. Preheat your grill to medium-hot. Place the seasoned zucchini, onion, and lemon halves (cut-side down) directly on the grill rack. Grill for 4 to 6 minutes, turning once, until the vegetables are tender and have beautiful char marks. During the last 3 minutes of grilling, add the ciabatta rolls, cut-side down, to toast them lightly.
4. Assemble your sandwiches. Place the grilled vegetables on the bottom halves of the toasted rolls. Top with crumbled feta cheese and a few fresh mint leaves, if using. Drizzle with the remaining oil-vinegar mixture and squeeze the warm, grilled lemon juice over the top before serving.
Nutritional Information
• PER SERVING: 294 calories, 11 g total fat (3 g saturated fat), 13 mg cholesterol, 684 mg sodium, 41 g carbohydrates, 4 g fiber, 10 g protein.
Pro Tips
• For extra flavor, allow the vegetables to marinate in the oil and vinegar mixture for at least 15 minutes before they hit the grill.
• Don’t skip grilling the lemon! It caramelizes the sugars, mellows the acidity, and adds a fantastic smoky depth to the juice.
• Use a grill basket or grill pan for the vegetables to prevent smaller pieces from falling through the grates and to ensure they cook evenly.
FAQ
Q: How can I add more protein to this grilled zucchini sandwich
A: To boost the protein, consider adding a layer of hummus or a white bean spread to the ciabatta rolls. You could also add grilled halloumi cheese alongside the feta or serve the sandwich with a side of quinoa salad.
Q: What other vegetables can I use in this vegetarian sandwich
A: This recipe is very versatile. Feel free to grill other vegetables like sliced bell peppers, eggplant, portobello mushrooms, or asparagus. Simply adjust the grilling time as needed until they are tender and nicely charred.
Q: Is this grilled zucchini sandwich vegan
A: You can easily make this sandwich fully vegan. The recipe suggests substituting the dairy feta with a crumbled vegan feta alternative. Also, ensure your ciabatta rolls are vegan, as some brands may contain milk or eggs. The rest of the ingredients are naturally plant-based.
Q: Can I make these grilled vegetable sandwiches ahead of time
A: For the best texture, it’s recommended to assemble the sandwiches just before serving to prevent the bread from becoming soggy. However, you can grill the vegetables and prepare the dressing up to a day in advance. Store them in separate airtight containers in the refrigerator, then toast the bread and assemble when you’re ready to eat.
