Warm Grilled Veggie Sandwiches
Savor the perfect harmony of flavors with these Warm Grilled Veggie Sandwiches, a delightful vegetarian recipe that’s both hearty and wholesome. Featuring smoky zucchini, red bell peppers, juicy Portobello mushrooms, and sweet red onions marinated in a zesty olive oil and balsamic blend, these sandwiches are grilled to tender perfection. Served on toasted ciabatta bread with a generous slathering of pesto, melty mozzarella cheese, and a fresh handful of peppery arugula, each bite is a satisfying medley of textures and tastes. Ready in just 35 minutes, this easy, flavor-packed recipe is ideal for a quick lunch, casual dinner, or even a summer barbecue. Whether you’re a veggie lover or just looking for a lighter meal option, these grilled vegetable sandwiches are guaranteed to impress!
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Recipe Information
Ingredients
- 1 medium Zucchini
- 1 large Red bell pepper
- 2 large caps Portobello mushrooms
- 1 medium Red onion
- 3 tablespoons Olive oil
- 1 tablespoon Balsamic vinegar
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 slices Ciabatta bread
- 4 tablespoons Pesto sauce
- 4 slices Mozzarella cheese
- 1 cup Arugula
Instructions
Preheat a grill or grill pan over medium-high heat.
Slice the zucchini lengthwise into thin strips, then cut the red bell pepper into large flat pieces. Remove the stems from the portobello mushroom caps and slice the red onion into 1/4-inch rings.
In a large mixing bowl, combine olive oil, balsamic vinegar, minced garlic, salt, and black pepper. Whisk together to create a marinade.
Add the zucchini, bell pepper, mushrooms, and red onion to the bowl. Toss well to evenly coat the vegetables with the marinade.
Place the vegetables on the preheated grill. Cook for 4-6 minutes on each side or until grill marks appear and the vegetables are tender. Remove from the grill and set aside.
Slice the ciabatta bread in half if not already pre-sliced. Lightly toast each slice on the grill for 2-3 minutes or until slightly crispy.
Spread 1 tablespoon of pesto sauce on each slice of toasted bread.
Assemble the sandwiches by layering grilled zucchini, red bell pepper, portobello mushrooms, red onion, a slice of mozzarella cheese, and a handful of arugula on the bottom slice of bread. Top with the second slice of bread.
Optionally, place the assembled sandwiches back on the grill for 2-3 minutes to melt the cheese slightly.
Serve warm and enjoy your delicious grilled veggie sandwiches!
Nutrition Facts
Calories |
1989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.5 g | 146% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 11.4 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 6967 mg | 303% | |
| Total Carbohydrate | 184.8 g | 67% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 35.3 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 1040 mg | 80% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2395 mg | 51% | |
*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.
