Dairy-Free Grilled Vegetable Sandwich
Elevate your sandwich game with this hearty, flavor-packed Dairy-Free Grilled Vegetable Sandwich. Perfect for vegans and anyone seeking a light yet satisfying meal, this recipe features charred zucchini, smoky eggplant, sweet red bell peppers, and meaty portobello mushrooms, all perfectly seasoned with a tangy balsamic marinade. A bright and zesty herb spread made with fresh basil, parsley, lemon juice, and garlic adds a burst of freshness, while creamy hummus provides a velvety base. Served on toasted whole grain bread, this vibrant sandwich delivers a medley of textures and flavors in every bite. Ready in just 30 minutes, it's an easy, wholesome option for lunch, dinner, or a picnic treat.
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Recipe Information
Ingredients
- 1 medium zucchini
- 1 large red bell pepper
- 0.5 medium eggplant
- 2 large portobello mushrooms
- 4 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- 0.25 cup fresh basil leaves
- 2 tablespoons fresh parsley
- 2 cloves garlic cloves
- 4 slices whole grain bread
- 0.5 cup hummus
Instructions
Preheat the grill or grill pan over medium-high heat.
Slice the zucchini and eggplant into 1/4-inch thick rounds. Cut the red bell pepper into quarters and remove the seeds. Clean the portobello mushrooms and remove the stems.
In a large bowl, combine 3 tablespoons of olive oil, balsamic vinegar, salt, and black pepper. Add the sliced vegetables and toss to coat thoroughly.
Place the vegetables onto the preheated grill. Cook for about 3-4 minutes on each side, until they're tender and have grill marks.
While the vegetables are grilling, prepare the herb spread. In a small food processor, combine the remaining 1 tablespoon of olive oil, lemon juice, basil leaves, parsley, and garlic cloves. Pulse until you reach a smooth consistency. Season with a pinch of salt, to taste.
Toast the slices of whole grain bread on the grill for 1-2 minutes per side or until lightly crispy.
To assemble the sandwich, spread a generous layer of hummus on one side of each toast slice. Spread the herb mixture on top of the hummus on two of the slices.
Arrange the grilled vegetables evenly over the herb-topped bread slices. Top with the remaining bread slices, hummus side down, to form sandwiches.
Serve immediately, enjoyed while warm.
Nutrition Facts
Calories |
1401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4372 mg | 190% | |
| Total Carbohydrate | 126.5 g | 46% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 44.2 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3155 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
