Who says grilling is just for meat? Say hello to your new summer obsession: the Ultimate Grilled Vegetable Sandwich! We’re talking smoky, charred eggplant, a meaty portobello mushroom, and sweet bell peppers, all grilled to perfection. Piled high on a toasted whole wheat roll and slathered with a zesty homemade garlic aioli, this sandwich is a flavor explosion that will satisfy even the most dedicated carnivores. It’s hearty, healthy, and ridiculously easy to make. Let’s fire up that grill!
Ingredients
• 1 small eggplant, about 1 pound or 450g, cut into 1-inch or 2.5 cm slices
• 1 large portobello mushroom, about 4 inches or 10 cm, stem removed
• 1 medium yellow or green bell pepper, seeded and halved
• 1 tablespoon or 15 ml olive oil
• 1⁄4 teaspoon or 1.5 g ground black pepper
• 1⁄8 teaspoon or 0.75 g salt
• 4 whole wheat rolls, about 5 inches or 13 cm each, split
• 2 tablespoons or 30 g light mayonnaise
• 2 cloves garlic, minced
Instructions
1. In a small bowl, whisk together the mayonnaise and minced garlic to create a simple aioli. Set aside to let the flavors meld.
2. Preheat your grill to medium heat (about 350-450°F or 175-230°C). Brush the eggplant slices, portobello mushroom, and bell pepper halves with olive oil, then sprinkle evenly with salt and pepper.
3. Place the vegetables directly on the grill rack. Cook for 10-12 minutes, turning once halfway through, until the vegetables are tender and have developed beautiful char marks.
4. During the final 3 minutes of grilling, place the split rolls cut-side down on the grill to toast until golden brown.
5. Remove the vegetables and rolls from the grill. Transfer the vegetables to a cutting board and cut them into 1/2-inch or 1.5 cm slices.
6. To assemble, generously spread the garlic aioli on the cut sides of your toasted rolls. Pile high with the warm grilled eggplant, portobello, and bell pepper, then serve immediately.
Nutritional Information
• PER SANDWICH: 248 calories, 9 g total fat (1 g saturated fat), 3 mg cholesterol, 408 mg sodium, 39 g carbohydrates, 8 g fiber, 7 g protein.
Pro Tips
• For a melt-in-your-mouth addition, top the vegetables with a slice of provolone or Swiss cheese during the last minute of grilling.
• For deeper flavor, marinate the vegetables for at least 30 minutes before grilling in a mix of olive oil, balsamic vinegar, and your favorite herbs like oregano or thyme.
• Elevate your sandwich with fresh toppings like peppery arugula, crisp red onion slices, or a sweet drizzle of balsamic glaze after assembling.
FAQ
Q: Can I make this grilled vegetable sandwich vegan
A: Yes, this recipe is easily made vegan. Simply substitute the light mayonnaise with your favorite vegan mayonnaise to create the garlic aioli. The rest of the ingredients are naturally plant-based. For a cheesy addition, use a slice of your favorite vegan provolone or Swiss.
Q: How can I add more protein to this vegetarian sandwich
A: To boost the protein content, consider adding a layer of hummus or white bean spread to the roll. You can also grill a block of firm tofu or tempeh alongside the vegetables. For a non-vegan option, grilling a slice of halloumi cheese is a delicious, high-protein addition.
Q: What other vegetables work well in this sandwich
A: This sandwich is very versatile! Other great vegetables for grilling include zucchini, summer squash, red onion cut into thick rings, and even thick slices of beefsteak tomato. Feel free to mix and match based on what’s in season or what you have on hand.
Q: How do I store leftover grilled vegetables
A: For best results, store any leftover grilled vegetables separately from the bread in an airtight container in the refrigerator. They will stay fresh for up to 3-4 days. You can enjoy them cold in salads or reheat them gently in a pan or microwave before assembling another sandwich.
