Gluten-Free Grilled Vegetable Sandwich
Elevate your lunchtime routine with this vibrant and hearty Gluten-Free Grilled Vegetable Sandwich, packed with smoky flavors and fresh, wholesome ingredients. Perfect for gluten-intolerant and vegetarian diets, this recipe features tender grilled red bell peppers, zucchini, and eggplant layered between toasted gluten-free bread. A tangy balsamic-Dijon spread adds a punch of flavor, while fresh basil leaves deliver a fragrant, herbaceous finish. Optional gluten-free cheese slices make this sandwich customizable to your taste. With minimal prep and cook time, it’s the ultimate quick and healthy meal that doesn’t compromise on deliciousness. Serve up this crowd-pleasing sandwich warm for a satisfying, veggie-filled treat!
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Recipe Information
Ingredients
- 4 slices Gluten-free sandwich bread
- 1 medium Red bell pepper
- 1 medium Zucchini
- 0.5 medium Eggplant
- 3 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 10 leaves Fresh basil leaves
- 1 teaspoon Balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 slices Cheese slices (optional, gluten-free)
Instructions
Preheat your grill or grill pan over medium-high heat.
Slice the red bell pepper into strips, the zucchini into thin slices lengthwise, and the eggplant into half-inch rounds.
In a bowl, toss the vegetables with 2 tablespoons of olive oil, salt, and black pepper until well coated.
Place the seasoned vegetables on the grill and cook for about 4-5 minutes on each side until they are tender and have grill marks.
While the vegetables are grilling, lightly brush the gluten-free bread slices on both sides with the remaining tablespoon of olive oil.
Remove the grilled vegetables from the grill and set them aside.
Place the bread slices on the grill and toast for about 1-2 minutes on each side until they are golden brown and crisp.
In a small bowl, mix the balsamic vinegar and Dijon mustard.
To assemble the sandwiches, spread the balsamic mustard mix on one side of each toasted bread slice.
Layer the grilled vegetables evenly on two slices of the bread. Add cheese slices if desired.
Top with fresh basil leaves, then place the remaining bread slices on top to complete the sandwiches.
Slice in half and serve immediately while still warm.
Nutrition Facts
Calories |
1210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 4634 mg | 201% | |
| Total Carbohydrate | 118.3 g | 43% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 35.7 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 553 mg | 43% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1451 mg | 31% | |
*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.
