The Ultimate Grilled Veggie Sandwich ~ with Fresh Mozzarella and Basil Aioli

Name: The Ultimate Grilled Veggie Sandwich ~ with Fresh Mozzarella and Basil Aioli
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil; 3 tablespoons balsamic vinegar; Salt and ground black pepper to taste; 2 medium zucchini, sliced lengthwise into 1/2-inch-thick rectangles; 2 medium yellow squash, sliced lengthwise into 1/2-inch-thick rectangles; 2 medium bell peppers (red, orange and/or yellow), seeded and quartered; 1 small eggplant, sliced into 1/2 inch rounds; 1 small red onion, slice into rounds; 2 portobello mushrooms; 8 ounces fresh mozzarella, sliced; 8 lices wholegrain or sourdough bread OR 4 ciabatta bread rolls; 3/4 cup mayonnaise; 3/4 cup fresh basil leaves (packed); 2 garlic cloves, roughly chopped; 1 tablespoon lemon juice, freshly squeezed; salt and pepper to taste

User Reviews

4.8

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
4 servings
Calories
801 kcal
Course
Main Course, Lunch
Cuisine
Mediterranean

The Ultimate Grilled Veggie Sandwich ~ with Fresh Mozzarella and Basil Aioli

Harvey Gutierrez

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This Grilled Veggie Sandwich is a masterpiece! Loaded with marinated grilled vegetables, fresh mozzarella and a super flavorful and easy to make basil aioli.

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Ingredients

Servings

1/4 cup extra virgin olive oil
3 tablespoons balsamic vinegar
Salt and ground black pepper to taste
2 medium zucchini, sliced lengthwise into 1/2-inch-thick rectangles
2 medium yellow squash, sliced lengthwise into 1/2-inch-thick rectangles
2 medium bell peppers (red, orange and/or yellow), seeded and quartered
1 small eggplant, sliced into 1/2 inch rounds
1 small red onion, slice into rounds
2 portobello mushrooms
8 ounces fresh mozzarella, sliced
8 lices wholegrain or sourdough bread OR 4 ciabatta bread rolls

For the Basil Aioli

3/4 cup mayonnaise
3/4 cup fresh basil leaves (packed)
2 garlic cloves, roughly chopped
1 tablespoon lemon juice, freshly squeezed
salt and pepper to taste

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Instructions

Place a grill pan over medium-high heat or heat up an outside grill to medium-high heat.
Mix the olive oil and balsamic vinegar and pour over the vegetables. Toss to combine. Season with salt and ground black pepper to taste. Marinade for 10 minutes and up to 30 minutes.
Working in batches, grill the vegetables until tender and lightly charred all over, flipping once. About 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, onion and mushrooms. Remove from the grill and set aside.
Toast the bread on the grill or in a toaster. Spread the bread with a layer of the basil aioli.
Layer each vegetable on bottom half of bread. Top with mozzarella cheese. Replace top half of bread, aioli side down, and press. Cut each sandwich in half with a serrated knife and serve.

To Make the Basil Aioli

Add the mayonnaise, basil leaves, garlic and lemon juice to a blender or food processor. Process until smooth.Season with salt and pepper to taste.

Nutrition Information

Show Details

Calories 801kcal (40%) Carbohydrates 43g (14%) Protein 22g (44%) Fat 60g (92%) Saturated Fat 14g (70%) Cholesterol 62mg (21%) Sodium 932mg (39%) Potassium 962mg (27%) Fiber 6g (24%) Sugar 14g (28%) Vitamin A 2905IU (58%) Vitamin C 112.9mg (125%) Calcium 415mg (42%) Iron 3.7mg (21%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 801 kcal

% Daily Value*

Calories	801kcal	40%
Carbohydrates	43g	14%
Protein	22g	44%
Fat	60g	92%
Saturated Fat	14g	70%
Cholesterol	62mg	21%
Sodium	932mg	39%
Potassium	962mg	20%
Fiber	6g	24%
Sugar	14g	28%
Vitamin A	2905IU	58%
Vitamin C	112.9mg	125%
Calcium	415mg	42%
Iron	3.7mg	21%