Grilled Polenta Veggie Sandwich
Savor the bold and vibrant flavors of this Grilled Polenta Veggie Sandwich, a unique twist on the classic grilled sandwich that’s both hearty and gluten-free! Featuring golden, crispy rounds of pre-cooked polenta as the "bread," this recipe is layered with smoky grilled eggplant, zucchini, and red bell peppers tossed in olive oil and seasoning for a flavorful medley of roasted vegetables. A dollop of fragrant basil pesto adds herbaceous depth, while peppery arugula and optional slices of creamy mozzarella provide the perfect finishing touches. Quick to prepare in just 35 minutes, this recipe is an ideal choice for an easy yet elegant lunch, dinner, or vegetarian barbecue centerpiece. Perfect for entertaining or weekday meals, these sandwiches strike a delicious balance between wholesome ingredients and gourmet appeal.
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Recipe Information
Ingredients
- 1 tube Polenta (pre-cooked tube)
- 4 tablespoons Olive oil
- 1 medium Eggplant
- 1 medium Zucchini
- 1 medium Red bell pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Basil pesto (store-bought or homemade)
- 1 cup Arugula
- 4 slices Mozzarella cheese (optional)
Instructions
Slice the pre-cooked polenta tube into 8 rounds of equal thickness, about 1/2 inch each.
Cut the eggplant, zucchini, and red bell pepper into slices or strips for grilling.
Preheat a grill pan or outdoor grill to medium-high heat. If using a grill pan, brush it lightly with 1 tablespoon of olive oil.
In a large bowl, toss the eggplant, zucchini, and red bell pepper slices with 2 tablespoons of olive oil, salt, and black pepper until evenly coated.
Grill the vegetables for 3-5 minutes per side, or until tender with visible grill marks. Remove them from the grill and set aside.
Brush both sides of the polenta rounds with the remaining 1 tablespoon of olive oil. Grill the polenta rounds for 2-3 minutes per side, or until golden and crispy.
To assemble the sandwich, spread a thin layer of basil pesto on one side of a polenta round.
Layer grilled vegetables, arugula, and a slice of mozzarella cheese (if using) on top of the pesto-covered polenta round.
Finish by topping with another polenta round to complete the sandwich.
Repeat with remaining ingredients to make the remaining three sandwiches. Serve immediately and enjoy!
Nutrition Facts
Calories |
1662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.6 g | 138% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 7367 mg | 320% | |
| Total Carbohydrate | 134.8 g | 49% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 37.7 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 813 mg | 63% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2130 mg | 45% | |
*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.
