Grilled Veggie Sandwich

Name: Grilled Veggie Sandwich
Yield: 4 servings
Ingredients: 1 loaf ciabatta bread, halved lengthwise; 2 cups baby arugula; 1 small zucchini, ends trimmed and sliced into 1/4" thick ribbons; 1 small yellow squash, ends trimmed and sliced into 1/4" thick ribbons; 3 mini sweet peppers, trimmed and halved; 1/3 small red onion, sliced into 1/4-1/2" rings; 1 ball burrata cheese; 1/3 cup basil pesto; 3 tbsp balsamic glaze; 2 tsp olive oil; Flakey sea salt and black pepper to taste; 3 tbsp olive oil; 1 tbsp champagne vinegar; Juice and zest of 1/2 a lemon; 1 clove garlic, grated; 1/4 tsp Oh My Spice! Lemon Pepper Seasoning; 1/4 tsp salt; 1/8 tsp black pepper

User Reviews

0.0

0 reviews

Unrated

Servings
4 servings
Calories
604 kcal
Course
Main Course
Cuisine
American

Grilled Veggie Sandwich

Iris Warren

Report

Crafted with ease and taste in mind, this recipe is a great choice.

Share:

I Made This!

Be the first!

Print

8 people printed this

Save this

Be the first!

Ingredients

Servings

1 loaf ciabatta bread, halved lengthwise (283 grams)
2 cups baby arugula (76 grams)
1 small zucchini, ends trimmed and sliced into 1/4" thick ribbons (120 grams)
1 small yellow squash, ends trimmed and sliced into 1/4" thick ribbons (120 grams)
3 mini sweet peppers, trimmed and halved
1/3 small red onion, sliced into 1/4-1/2" rings
1 ball burrata cheese (4 oz)
1/3 cup basil pesto
3 tbsp balsamic glaze
2 tsp olive oil
Flakey sea salt and black pepper to taste

Veggie Marinade

3 tbsp olive oil
1 tbsp champagne vinegar
Juice and zest of 1/2 a lemon
1 clove garlic, grated
1/4 tsp Oh My Spice! Lemon Pepper Seasoning
1/4 tsp salt
1/8 tsp black pepper

Add to Shopping List

Instructions

Prep the Veggies

Add all veggie marinade ingredients to a dressing shaker and shake until the oil is emulsified no longer separated from the vinegar and lemon juice.
Drizzle about 1/2 of the marinade over the baby arugula and toss to mix. Drizzle the remaining marinade over the zucchini and squash ribbons and halved peppers, then toss gently to coat evenly.

Grill the Bread and Veggies

Pre-heat grill to 400°F.
For the bread: As the grill pre-heats, brush the bread lightly with olive oil on the cut sides and place cut side down on the grill grates once the grill reaches 350°. Grill for 3-5 minutes or until light grill marks appear. Set aside.
For the zucchini, yellow squash, and peppers: Grill directly on grates at 400°F for 5-7 mins or until tender & grill marks form, flipping 1-2 times to avoid burning.
For the red onion: A grill topper is helpful to avoid losing parts of the onions – grill at 400°F for 7-9 minutes or until tender, flipping once.

Assemble the Sandwich

Brush the bottom slice of ciabatta with pesto, then layer with grilled onions, grilled zucchini, grilled yellow squash, grilled peppers, dressed arugula, and burrata chunks. Season generously with salt and pepper. Drizzle with balsamic glaze, then top with remaining ciabatta half.
Cut sandwich loaf into 4 pieces and serve immediately.

Notes

Click here or scan the barcode below to log this food in My Fitness Pal.

Nutrition Information

Show Details

Calories 604kcal (30%) Carbohydrates 63g (21%) Protein 17g (34%) Fat 31g (48%) Cholesterol 22mg (7%) Sodium 928mg (39%) Potassium 336mg (10%) Fiber 4g (16%) Sugar 11g (22%)