Grilled Veggie Sandwich
User Reviews
5
Grilled Veggie Sandwich
Description
Grilled Veggie Sandwich combines several sliced vegetables such as eggplant, zucchini, red onion, and red bell pepper, all seasoned with salt and pepper and cooked on a hot grill or grill pan until golden brown grill marks develop. Thin slices of firm tofu are grilled alongside, brushed with oil and optionally soy sauce, to add a savory protein element.
A homemade sun dried tomato spread, prepared by blending sun dried tomatoes with fresh basil, lemon juice, pepper flakes, salt, garlic powder, olive oil, and water, provides a bright, zesty layer for the sandwich. The grilled ingredients are assembled between slices of bread, including gluten-free if preferred, making a balanced vegetarian option.
This sandwich suits those looking for a vegetable-forward meal with a textural contrast from the smoky grilled elements and creamy tomato spread. It can be served for lunch or a light dinner and adapted with additional protein like vegan chicken or white beans added to the spread as noted.
For best results, prepare the tomato spread ahead and refrigerate up to three days. Store sliced raw vegetables in the fridge for up to a day before grilling. The recipe is naturally nut-free and can be made soy-free by omitting tofu and using meat substitutes if desired.
Ingredients
For the Grilled Veggies
- 1 eggplant sliced into 1/4-inch thick slices, long or large
- 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 tofu pressed for 15 mins then sliced thin, or use soyfree chickpea tofu or meat sub, or extra firm tofu
- neutral cooking oil use a neutral, high-heat oil, generic cooking oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Sun Dried Tomato Spread
- 1/4 cup tomatoes oil packed or dry, sun dried
- 1/2 cup basil fresh
- 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 gluten-free is fine to use, slices
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.
Notes
- You can prepare the sun dried tomato spread up to three days in advance and refrigerate it for convenience.
- Slice and store uncooked vegetables in the refrigerator for up to one day before grilling to maintain freshness.
- To increase protein, include grilled vegan chicken or add cooked white beans into the sun dried tomato spread for a creamier texture.
- This recipe is nut-free as presented; to make it soy-free, omit tofu and optionally add soy-free meat substitutes.
- Gluten-free bread can be used to accommodate dietary needs without affecting the sandwich composition.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 13g | 26% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Sodium | 868mg | 36% |
| Potassium | 573mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 1326IU | 27% |
| Vitamin C | 54mg | 60% |
| Calcium | 165mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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