Monday, September 12, 2011

Grilled Summer Vegetable Sandwich

Summer is not officially over yet and there is still time to enjoy some yummy summer vegetables. Last week my CSA pickup consisted of a huge assortment of veggies like eggplant, zucchini, squash, etc. and I have discovered that one of my favorite things to do with them is grill em up and put them in between two slices of toasted bread. Soooooo good.

yellow squash
sweet peppers
olive oil
garlic salt
favorite artisan bread

1. Wash then slice all vegetables.
2. Drizzle olive oil and garlic salt on both sides.
3. Grill till tender, not mushy. Save tomato for last and just grill for a few seconds otherwise it falls apart.
4. Toast your favorite artisan bread and layer the veggies on.
5. Slice sandwich in half and enjoy!

With the exception of the eggplant and tomato, I used two of each vegetable so that I would have leftovers to make lunch for a few days. Using two tomatoes would have been better though. Here I have zucchini, eggplant, yellow zephyr squash, tomato and Carmen sweet Italian pepper. The only seasoning you will need is olive oil and garlic salt.

It is much easier to cut the long vegetables in half first and then slice lengthwise to get your nice slices. Slice the tomato horizontally.

Drizzle olive oil and garlic salt on each side of the vegetables and place on the hot grill. I prefer to use a Misto to spray my olive oil You use much less this way and its neater. I happened to grill these on my old George Foreman Grill but obviously you could do these on a regular grill as well.

Flip after a few minutes and continue to cook until just tender. Do not over cook.

For the tomatoes I like to wait till everything else is pretty much done as they require much less grill time. If using a Foreman, do not close the top on the tomatoes or it will squish them. Cook tomatoes roughly one minute or less on each side. Anything longer and they will turn to mush.

Toast up your favorite bread, I like Italian, and then start layering on your veggies. My layers are eggplant, zucchini, squash, tomato and peppers.

Put on your top layer of bread, slice in half and eat! Of course my sandwich here is huge because it took me forever to grill all my vegetables with a toddler literally attached to my leg. So by the time I was done I was starving. I think something half this size is more like a normal serving. Then again it mainly vegetables, so eat away!

Even after my ginormous sandwich I had a ton of leftovers. I was able to have sandwiches on 4 more days just from this.


  1. I make a similar sandwich with oven roasted veggies drizzled with olive oil and sprinkled with Parmesan. Delicious!

  2. Such a delicious and fresh sandwich idea!


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