Vegan Grilled Vegetable Sandwich
Elevate your lunchtime game with this Vegan Grilled Vegetable Sandwich—a vibrant and wholesome recipe bursting with flavor and texture! Perfectly grilled zucchini, eggplant, red bell pepper, and portobello mushrooms are layered between slices of toasted whole grain bread, slathered with a zesty herb-infused hummus featuring fresh basil and a hint of lemon. A handful of peppery arugula adds a refreshing crunch, making this vegan sandwich both visually stunning and irresistibly delicious. Whether you're looking for a quick meal or a crowd-pleasing plant-based dish, this sandwich delivers on flavor, nutrition, and satisfaction. Ready in just 35 minutes, it's the ultimate healthy comfort food that prioritizes fresh, seasonal ingredients.
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Recipe Information
Ingredients
- 1 medium Zucchini
- 1 large Red bell pepper
- 1 small Eggplant
- 2 large caps Portobello mushrooms
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 slices Whole grain bread
- 0.5 cup Hummus
- 12 leaves Fresh basil leaves
- 1 tablespoon Lemon juice
- 2 cups Arugula
Instructions
Preheat the grill or grill pan over medium-high heat.
Slice the zucchini and eggplant into 1/4-inch thick rounds.
Cut the red bell pepper into large flat pieces, removing the seeds and stem.
Remove the stems from the portobello mushroom caps.
In a large bowl, combine the sliced vegetables with olive oil, salt, and black pepper.
Grill the vegetables on the preheated grill. Start with the mushrooms and bell peppers as they take longer, about 5 minutes per side. Then grill the zucchini and eggplant for about 3 minutes per side or until tender and grill marks appear.
While the vegetables are grilling, mix the hummus, fresh basil leaves, and lemon juice in a small bowl. Stir until well combined to create the herb hummus spread.
Once all the vegetables are grilled, remove them from the grill and let them cool slightly.
Toast the bread slices on the grill for about 1 minute per side until slightly crisp and golden.
Spread a generous layer of the herb hummus on each slice of toasted bread.
Assemble the sandwiches by layering grilled vegetables on 4 slices of bread. Add a handful of fresh arugula over the grilled vegetables.
Top each with a second slice of bread, hummus side down.
Slice the sandwiches in half if desired, and serve immediately.
Nutrition Facts
Calories |
1566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3736 mg | 162% | |
| Total Carbohydrate | 179.6 g | 65% | |
| Dietary Fiber | 43.9 g | 157% | |
| Total Sugars | 42.9 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 498 mg | 38% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3610 mg | 77% | |
*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.
