The Ultimate Grilled Veggie Sandwich is a satisfying vegetarian option that’s healthy, filling and full of flavor. Even meat lovers will enjoy this stack of marinated, charred vegetables layered with fresh mozzarella and a bright basil aioli.
I love a generous pile of grilled vegetables — seasonal produce from the market or homegrown when possible. Vegetables brighten up any meal, and when marinated and grilled they develop deep, complex flavors that make this sandwich special.
In my daydreams I imagine a huge garden full of zucchini, eggplant, peppers, onions, herbs and more, all growing together in perfect abundance. For now I buy what’s fresh and cook with what I find at the farmers’ market or grocery store.
I don’t have a perfect green thumb, but I try to make the most of good produce. My partner has more patience for gardening and has grown some beautiful vegetables for us in the past. Maybe we’ll have another garden soon — fingers crossed.
For the vegetables, I like to marinate them briefly — they only need a short soak to pick up flavor. A simple mixture of extra virgin olive oil, balsamic vinegar, salt and black pepper is all you need. If you like, add minced garlic or chopped rosemary for an extra layer of flavor. The marinade enhances the natural sweetness of the vegetables without overpowering them.
You can build this sandwich with any vegetables you enjoy. If you don’t like mushrooms, leave them out. Use a grill or a grill pan — both give great results and attractive grill marks. I use a grill pan often so I can make grilled food year-round.
The basil aioli is quick to make in a blender or food processor and adds a bright, herbal creaminess that pairs perfectly with the charred vegetables. It also doubles as a dipping sauce or a condiment for grilled meats.
The Ultimate Grilled Veggie Sandwich ~ with Fresh Mozzarella and Basil Aioli
Kathy McDaniel
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Ingredients
- 1/4 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- Salt and ground black pepper to taste
- 2 medium zucchini, sliced lengthwise into 1/2-inch-thick rectangles
- 2 medium yellow squash, sliced lengthwise into 1/2-inch-thick rectangles
- 2 medium bell peppers (red, orange and/or yellow), seeded and quartered
- 1 small eggplant, sliced into 1/2 inch rounds
- 1 small red onion, sliced into rounds
- 2 portobello mushrooms
- 8 ounces fresh mozzarella, sliced
- 8 slices wholegrain or sourdough bread OR 4 ciabatta rolls
For the Basil Aioli
- 3/4 cup mayonnaise
- 3/4 cup fresh basil leaves (packed)
- 2 garlic cloves, roughly chopped
- 1 tablespoon lemon juice, freshly squeezed
- Salt and pepper to taste
Instructions
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Heat a grill pan over medium-high heat or preheat an outdoor grill to medium-high.
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Combine the olive oil and balsamic vinegar, pour over the vegetables and toss to coat. Season with salt and black pepper. Marinate 10 to 30 minutes.
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Working in batches, grill the vegetables until tender and lightly charred, flipping once. Bell peppers will take about 8–10 minutes; squash, zucchini, eggplant, onion and mushrooms about 7 minutes. Remove from the grill and set aside.
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Toast the bread on the grill or in a toaster. Spread each slice or roll with a layer of basil aioli.
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Layer the grilled vegetables on the bottom half of each bread portion, top with sliced mozzarella, close the sandwich with the aioli-spread side down, press gently and cut in half to serve.
To Make the Basil Aioli
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Place the mayonnaise, basil, garlic and lemon juice in a blender or food processor and blend until smooth. Season with salt and pepper to taste.