Welcome to the delicious world of grilled vegetable sandwiches! If you’re looking for a healthy, flavorful, and easy-to-make meal, you’ve come to the right place. Grilled vegetable sandwiches are a vegetarian and vegan-friendly option that can be enjoyed all year round.
Not only are they packed with essential nutrients and vitamins, but they’re also super versatile and can be customized to your liking.
About this recipe
This grilled vegetable sandwich on a baguette with vegan pesto is a flavor explosion! Sliced zucchini, eggplant, bell peppers, and onions are grilled to perfection, piled high on a crusty baguette ant, and then topped with mixed lettuce. A generous spread of vegan pesto adds an herby and garlicky flavor that perfectly complements the smoky grilled vegetables.
The baguette adds a satisfying crunch to every bite, making this sandwich a delight for the senses. Whether you’re a vegetarian, vegan, or simply looking for a delicious and healthy meal, this grilled vegetable sandwich on a baguette with vegan pesto will surely hit the spot.
Ingredients
- Bread: ciabatta, baguette, or homemade no-knead bread work great here
- Pesto: classic pesto, sundried tomato pesto, or kale pesto work here.
- Dijon mustard, I like the spiciness it gives to the sandwich, but feel free to omit or use your favorite one.
- Eggplant, peppers, zucchini
- Mixed salad or any other crunchy green.
How to make a grilled vegetable sandwich?
- Half the bread and set aside. Add salt and pepper to the vegetables and put them in a pan over medium heat with a little olive oil to brown. Remove them and set them aside when they are golden on both sides.
- In a large bowl, put the mixed salad and season well with a little lemon or white wine vinegar, salt and pepper, and a little olive oil. Mix well and set aside.
- To make the sandwich, put the dijon mustard on one side of the bread in each ciabatta or baguette and a spoonful of pesto on the other. Divide the slices of roasted eggplant, zucchini, and peppers between the four halves. Divide the mixed salad equally and cover the sandwich. Serve immediately.
When it comes to making a grilled vegetable sandwich, the first step is choosing the right vegetables. Some best-grilled vegetables include zucchini, eggplant, bell peppers, onions, and mushrooms. These delicious vegetables hold up well on the grill and don’t turn mushy.
Once you have your veggies, it’s time to prep them for the grill. This includes washing them, cutting them into uniform sizes, and brushing them with oil. This helps to prevent the vegetables from sticking to the grill and adds a delicious charred flavor.
When grilling your vegetables, use a clean grill and ensure the grill is hot before adding the vegetables. You also want to avoid overcrowding the grill, which can cause the vegetables to steam rather than grill. Finally, keep an eye on the vegetables and rotate them occasionally to ensure even cooking and to get those beautiful grill marks.
Give this vegan roasted vegetable sandwich a twist
Vegan pesto: This classic Italian sauce has fresh basil, pine nuts, garlic, and olive oil.
Hummus: This Middle Eastern dip is made from chickpeas, tahini, lemon juice, and garlic. It’s a great source of protein and fiber and adds a creamy texture to sandwiches.
Baba ganoush: This is a dip made from roasted eggplant, tahini, garlic, and lemon juice. It has a smoky and nutty flavor and pairs well with grilled vegetables.
Sun-dried tomato spread: This spread is made from soaked sun-dried tomatoes, garlic, olive oil, and spices. It adds a tangy and savory flavor to sandwiches.
Vegan queso: This dairy-free queso is made by blending soaked cashews with cooked vegetables until smooth and creamy. It’s a great substitute for traditional dairy-based sauces and adds a creamy and nutty flavor to sandwiches.
Avocado spread: Simply mash an avocado with some lemon juice, salt, and pepper for a delicious, creamy spread perfect for sandwiches.
Vegan mayo: This vegan alternative to mayonnaise is made from aquafaba (the liquid from a can of chickpeas), lemon juice, mustard, and oil. It has a creamy and tangy flavor and is perfect for sandwiches.
Vegan sandwich recipes
Made and loved this recipe? Give it a ⭐️⭐️⭐️⭐️⭐️ rating below. Let me know if you have questions about this recipe in the comment section or DM me on Instagram. Follow me on Facebook and Pinterest to stay in touch, and don’t forget to subscribe to my newsletter.
Roasted Vegetable Sandwich with vegan pesto
Equipment
- 1 Cutting board
Ingredients
- 4 individual ciabattas or a baguette divided into four
- 4 tablespoons of classic pesto
- 4 teaspoons Dijon mustard
- 1 large eggplant sliced lengthwise
- 2 large yellow, red or orange peppers without seeds and cut lengthwise
- 4 zucchinis sliced lengthwise
- 4 small bunches of mixed salad
- salt and pepper
- olive oil to taste
Instructions
- Half the bread and set aside. Add salt and pepper to the vegetables and put them in a pan over medium heat with a little olive oil to brown. When they are golden on both sides, remove them and set them aside.
- In a large bowl, put the mixed salad and season well with a little lemon or white wine vinegar, salt and pepper, and a little olive oil. Mix well and set aside
- To make the sandwich, put the dijon mustard on one side of the bread in each ciabatta or baguette and a spoonful of pesto on the other. Divide the slices of roasted eggplant, zucchini, and peppers between the four halves. Divide the mixed salad equally and cover the sandwich. Serve immediately.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
- Poached pears in red wine - December 4, 2024
- Pineapple ginger juice with apple - December 3, 2024
- Mazapán: The Iconic Mexican Candy - December 2, 2024