Grilled Vegetable Hero
Elevate your sandwich game with the irresistible Grilled Vegetable Hero—a hearty and flavor-packed recipe that’s perfect for vegetarians and grill enthusiasts alike. This recipe features a medley of smoky, perfectly charred zucchini, eggplant, red bell pepper, and tender portobello mushrooms, all marinated in a savory blend of olive oil, garlic powder, oregano, and balsamic vinegar. These vibrant grilled vegetables are layered on toasted hero rolls, topped with melty provolone cheese and fresh basil, creating a satisfying blend of textures and bold flavors. Ready in just 35 minutes, this sandwich is ideal for quick weeknight dinners or a laid-back summer lunch. Serve it with a crisp salad or crunchy chips for an unforgettable meal. Looking for the best way to indulge in grilled veggie goodness? This Grilled Vegetable Hero is your go-to recipe!
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Recipe Information
Ingredients
- 1 large Zucchini
- 1 medium Eggplant
- 1 large Red bell pepper
- 2 Portobello mushroom caps
- 3 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Dried oregano
- 0.5 teaspoons Garlic powder
- 1 tablespoon Balsamic vinegar
- 4 slices Provolone cheese
- 2 large Hero rolls
- 4 leaves Fresh basil leaves
Instructions
Preheat your grill or grill pan over medium-high heat.
Slice the zucchini and eggplant lengthwise into 1/4-inch thick strips. Remove the stem and seeds from the red bell pepper, then cut it into large flat pieces. Remove the stems from the portobello mushroom caps.
In a small bowl, mix the olive oil, salt, black pepper, dried oregano, and garlic powder to create a marinade.
Brush the marinade over both sides of the zucchini, eggplant, red bell pepper, and mushroom caps.
Place the vegetables on the preheated grill. Cook for 4-5 minutes per side, or until tender and lightly charred. Remove from the grill and set aside.
Lightly toast the hero rolls on the grill for 1-2 minutes until slightly crisp.
Drizzle balsamic vinegar over the bottom halves of the toasted rolls.
Layer the grilled vegetables evenly on the rolls, starting with the eggplant and zucchini. Follow with the red bell pepper and mushrooms.
Top the vegetables with 2 slices of provolone cheese per sandwich, and add fresh basil leaves.
Close the sandwiches with the top halves of the rolls and press gently.
Serve warm with a side of chips or salad for a complete meal.
Nutrition Facts
Calories |
851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1775 mg | 77% | |
| Total Carbohydrate | 93.8 g | 34% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 24.3 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 501 mg | 39% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1814 mg | 39% | |
*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.
