Grilled Veggie Sandwich
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Grilled Veggie Sandwich
Grilled Veggie Sandwich
Grilled Veggie Sandwich
Grilled Veggie Sandwich
Grilled Veggie Sandwich
Grilled Veggie Sandwich
Grilled Veggie Sandwich
Grilled Veggie Sandwich
Grilled Veggie Sandwich
Grilled Veggie Sandwich
Grilled Veggie Sandwich

Grilled Veggie Sandwich

My grilled veggie sandwich is packed with flavorful vegetables that have been tossed in lemon olive oil with tons of spices. The sandwich is made with melted mozzarella and parmesan cheeses and finished with a raspberry balsamic glaze.
5 from 1 vote
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Course Dinner
Cuisine General
Servings 4 Served
Calories 128 cal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients
 
 

  • 1 12- inch Loaf of crusty Italian or French bread
  • 1 Zucchini, sliced horizontally into long strips
  • 1 Yellow summer squash, sliced horizontally into long strips
  • 1 Red bell pepper, cut into thick strips
  • 6 Baby portobello mushrooms (cremini), sliced thick
  • 2 Thick slices of red onion, cut in half
  • 4 Slices Mozzarella cheese
  • 3 Tbsp. Parmesan cheese, grated or shaved
  • 1 Handful of micro-greens
  • 3 Tbsp. Basil pesto
  • 2 Tbsp. Patricia and Paul’s Lemon Olive oil
  • 2 Tbsp. Patricia and Paul’s Raspberry Balsamic Vinegar
  • 1/2 Tsp. Dried Oregano
  • 1/2 Tsp. Dried Basil
  • 1/2 Tsp. Kosher salt
  • 1/4 Tsp. Freshly ground black pepper
  • 1/4 Tsp. Calabrian chili flakes
  • Cooking spray

Instructions
 

  • Heat a grill pan over medium-high heat. Spray with cooking oil. When the grill is very hot, but not smoking, begin grilling your veggies. You’ll probably have to do these in batches, so put on one veggie type at a time and grill for a couple of minutes until there are grill marks.  Sprinkle each batch lightly with salt. Flip the veggies and grill another couple of minutes. Remove to a platter. Continue until all the veggies have been grilled.
  • Mix the oregano, basil, salt, pepper and chili flakes with the lemon olive oil and raspberry balsamic vinegar in a small jar with a lid.  Shake the mix vigorously to combine.  Put all the cooked veggies in a large bowl and top with 3 tablespoons of the viniagrette and toss.  Taste.  Add more dressing if needed and adjust your seasoning if needed.
  • Meanwhile, slice the loaf of bread in half horizontally. On the top half, place the mozzarella slices. On the bottom half of the bread, tear out the middle soft bread to create a well and make room for the vegetables later. Place the two halves of bread under the broiler until golden brown (a couple of minutes). When the bread is toasted and the cheese is all melted and brown in spots, remove from the broiler.
  • Slather the bottom of the bread with the pesto and top with the Parmesan cheese. Begin piling on your grilled and dressed veggies one veggie at a time so you can see the layers. Top with the micro-greens and salt and pepper again.
  • Place the top of the bread on the bottom of the sandwich and cut into two-four pieces. Dig in!

Nutrition

Calories: 128calCarbohydrates: 2gProtein: 7gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 19mgSodium: 539mgPotassium: 49mgFiber: 0.4gSugar: 1gVitamin A: 397IUVitamin C: 0.01mgCalcium: 226mgIron: 1mg
Keyword dinner, lunch, sandwich, vegetables
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5 from 1 vote (1 rating without comment)

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