Grilled Vegetable Sandwich

Grilled Vegetable Sandwich

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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 4


  • 1 eggplant sliced on an angle in half-inch thick slices
  • 1 small zucchini sliced on an angle in half-inch thick slices
  • 1 red pepper cut in quarters lengthwise
  • 1 small red onion cut into 4 slices
  • 2 portobello mushroom caps
  • 1/2 cup extra-virgin olive oil
  • Salt and pepper
  • 8 crusty rolls, cut in half
  • 4 pieces lettuce
  • Mayonnaise


  • Preheat grill. Use a brush to brush olive oil on all of the vegetable slices. Season with salt and black pepper.
  • Place vegetables on a hot grill and cook until they are tender.
  • Brush each side of the roll with olive oil. Grill both sides lightly.
  • To assemble, slice portobellos into 1/4-inch slices, spread both sides of the grilled bread with mayonnaise and then top with 1 slice each of grilled vegetables and a quarter of the mushrooms, and finish off with lettuce and top with remaining half of the roll.
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