Delicious Grilled Open Face Veggie Sandwich
Transform your lunch game with this mouthwatering Grilled Open-Face Veggie Sandwich, a wholesome and flavorful option that’s as nutritious as it is delicious! This recipe starts with hearty slices of sourdough or whole-grain bread, toasted to perfection, and topped with creamy mashed avocado infused with a zesty hint of lemon. Grilled zucchini, eggplant, and red bell peppers, seasoned simply with olive oil, salt, and pepper, add a smoky, savory depth to every bite. Finished with a sprinkle of crumbled feta cheese, fresh basil leaves, and a drizzle of tangy balsamic glaze, this vibrant sandwich is a satisfying meal you can feel great about. Perfect for vegetarians or anyone looking for a light, nutrient-packed entree, this recipe is quick to prepare, taking only 30 minutes to bring together four servings of pure, plant-based goodness.
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Recipe Information
Ingredients
- 4 slices Hearty bread (sourdough or whole-grain)
- 1 medium Zucchini
- 1 small Eggplant
- 1 large Red bell pepper
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 1 large Avocado
- 1 teaspoon Lemon juice
- 0.25 cup Crumbled feta cheese
- 8 leaves Fresh basil leaves
- 2 tablespoons Balsamic glaze
Instructions
Preheat a grill pan or outdoor grill over medium-high heat.
Slice the zucchini and eggplant into 1/4-inch thick rounds. Cut the red bell pepper into strips.
In a large bowl, toss the sliced vegetables with olive oil, salt, and ground black pepper until evenly coated.
Grill the vegetables for 3-4 minutes on each side, or until tender and slightly charred. Remove from the grill and set aside.
While the vegetables cool slightly, toast the bread slices until golden brown.
In a small bowl, mash the avocado with a fork and mix in the lemon juice. Spread the avocado evenly over each slice of toasted bread.
Layer the grilled vegetables on top of the avocado spread, dividing them equally among the bread slices.
Sprinkle each sandwich with crumbled feta cheese and add 2 fresh basil leaves on top for garnish.
Drizzle balsamic glaze over the assembled sandwiches for a tangy finishing touch.
Serve immediately and enjoy this delicious open-faced veggie sandwich!
Nutrition Facts
Calories |
1260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.5 g | 89% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 4543 mg | 198% | |
| Total Carbohydrate | 141.7 g | 52% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 54.9 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2831 mg | 60% | |
*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.
