Grilled Veggie Sandwich
The ultimate grilled veggie sandwich is packed with delicious charred veggies and features a quick homemade sun-dried tomato basil spread! This easy veggie sandwich bursts with goodness at every layer. Make it for lunch or bring to a picnic. (nut-free, options for soy-free, gluten-free)
Servings: 4
Ingredients
For the Grilled Veggies
- 1 long or large eggplant sliced into 1/4-inch thick slices
- 1 zucchini sliced a 1/4-inch thick slices
- 1 red onion sliced into 1/8 inch thick slices or into 1/4-inch thick wedges
- 1 red bell pepper sliced into 1/4-inch thick slices
- 7 ounces firm or extra firm tofu pressed for 15 mins then sliced thin, or use soyfree chickpea tofu or meat sub
- oil use a neutral, high-heat oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Sun Dried Tomato Spread
- 1/4 cup sun dried tomatoes , oil packed or dry
- 1/2 cup fresh basil
- 1 tablespoon lemon juice
- 1/2 teaspoon pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder or a small garlic clove
- 1 tablespoon olive oil
- 6-7 tablespoons water
Assemble
- 8 bread slices gluten-free is fine to use
Instructions
Grill the veggies.
- Heat your grill pan or the outdoor grill. You can also use a regular flat skillet, cast iron pan, or use a panini press. Once hot, brush the grill pan with oil then place the sliced vegetables on the pan. Brush some oil on the veggies. Sprinkle a little bit of salt and pepper and cook, pressing the veggies occasionally. You can use a spatula to press these vegetables down or use heavy grill weight. You can use skewers or toothpicks to keep the onion together.
- Cook until the vegetables have good golden brown stripes on them. Flip and continue to cook. Place tofu slices on the grill as well. Brush with oil. Sprinkle with salt and pepper. Optionally, drizzle a few drops of soy sauce and grill on both sides.
Meanwhile, make the sun dried tomato spread.
- Add all of the spread ingredients to the blender and a 1/4 cup of water and blend.
- Let the mixture sit for 2 to 3 minutes, then blend again and then add water, 1 tablespoon at a time, until the mixture is a spreadable consistency. Taste and adjust salt and flavor. This spread benefits from sitting for a bit. So make ahead and refrigerate for a few hours, if possible, and then adjust flavor if needed.
Assemble the Grilled Veggie Sandwich
- Toast your bread slices, then apply the spread on both of the slices. Top with the grilled vegetables, then close the sandwich and serve! You can also add some crunch with lettuce or sliced cucumber.
Video
Notes
Make-ahead directions: Make the spread ahead and refrigerate for up to 3 days. The veggies are best when freshly grilled. Slice and store the uncooked veggies in the refrigerator for up to a day and grill when you're ready.
More protein: add some vegan chicken grilled as well, or add in some cooked white beans to the sun dried tomato spread.
For a creamier spread, add in 2-3 tablespoons hemp seeds or cashews or 1/2 cup cooked white beans and blend and use.
This recipe is nut-free. To make it soyfree, omit the tofu and make just a veggie sandwich. Or add in soyfree meat subs. It's gluten-free as long as you use gluten-free bread.
Nutrition
Calories: 275kcal | Carbohydrates: 38g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 868mg | Potassium: 573mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1326IU | Vitamin C: 54mg | Calcium: 165mg | Iron: 4mg