Grilled Vegetable Sandwich
Elevate your lunch game with this colorful and nutritious Grilled Vegetable Sandwich, a recipe overflowing with smoky, caramelized flavors and wholesome ingredients. Featuring a medley of perfectly charred red bell peppers, zucchini, eggplant, and portobello mushrooms, these grilled vegetables are marinated in a tangy mix of olive oil and balsamic vinegar for maximum flavor. Layered between crispy whole grain bread slices, creamy goat cheese, zesty hummus, and fresh baby spinach, this sandwich offers a delightful balance of textures and tastes. Ready in just 35 minutes, this vegetarian masterpiece is ideal for quick meals or casual gatherings. Bursting with heart-healthy ingredients and vibrant flavors, it’s the ultimate satisfying lunch or dinner option.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 1 large red bell pepper
- 1 medium zucchini
- 1 small eggplant
- 2 large portobello mushrooms
- 3 tablespoons olive oil
- 1 tablespoons balsamic vinegar
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 4 slices whole grain bread
- 2 ounces goat cheese
- 1 cup baby spinach
- 0.25 cup hummus
Instructions
Preheat your grill or grill pan to medium-high heat.
Slice the red bell pepper, zucchini, and eggplant into half-inch thick slices. Remove the stems of the portobello mushrooms and slice them as well.
In a large bowl, combine olive oil, balsamic vinegar, salt, and black pepper. Toss the vegetables to coat them evenly with the mixture.
Place the vegetables on the preheated grill and cook for 5-7 minutes on each side until they have grill marks and are tender. Remove from grill and set aside.
Lightly toast the whole grain bread slices on the grill for about 1-2 minutes per side until crispy.
Spread a thin layer of goat cheese on two slices of bread and a layer of hummus on the other two slices.
To assemble the sandwich, layer grilled vegetables and baby spinach on the slices with goat cheese, then top with the hummus-coated slices.
Slice the sandwiches in half and serve warm.
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 1164 mg | 51% | |
| Total Carbohydrate | 56.6 g | 21% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 18.1 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 178 mg | 14% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1467 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.
