Best 3 Grilled Summer Vegetable Sandwiches With Pesto Recipes

Indulge in the vibrant flavors of summer with our grilled summer vegetable sandwiches, a symphony of fresh, seasonal produce. Layers of tender grilled zucchini, juicy tomatoes, smoky eggplant, and crisp bell peppers are artfully arranged between slices of toasted bread. A drizzle of herbaceous pesto adds a burst of basil, pine nuts, and Parmesan, elevating each bite to a culinary delight. Dive into the medley of textures and flavors, where the smoky char of the vegetables harmonizes with the soft bread and tangy pesto. This vegetarian sandwich is not only a feast for the senses but also a celebration of summer's bounty. Experiment with different pesto variations, such as arugula pesto or sun-dried tomato pesto, to create a unique flavor profile that matches your taste preferences. Grilled summer vegetable sandwiches are a delightful addition to picnics, barbecues, or light summer lunches, offering a healthy and satisfying meal that showcases the best of the season.

Here are our top 3 tried and tested recipes!

GRILLED VEGETABLE PESTO SANDWICHES

Grilled Vegetable Pesto Sandwiches image

Grilling isn't just the pastime of meat eaters! Ask my vegetarian family members who love these wholesome sammies slathered with prepared pesto and stacked with char-kissed summer produce. -Tanya Mehta, Philadelphia, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 2 servings

Number Of Ingredients 16

Ingredients

1 medium zucchini
1 yellow summer squash
1 medium sweet red pepper, quartered
1 medium onion, cut into 1/2-inch slices
1 tablespoon olive oil
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter, softened
2 ciabatta rolls, split
2 tablespoons prepared pesto
4 slices Asiago cheese
1/2 cup spring mix salad greens
6 large fresh basil leaves

Steps:

Slice zucchini and summer squash lengthwise into 1/4-in.-thick slices. Place in a large bowl with red pepper, onion, oil, paprika, garlic powder, vinegar, salt and pepper; toss to coat. , Grill vegetables on an oiled rack, covered, over medium heat, until crisp-tender, 3-4 minutes on each side. Remove and keep warm. Spread softened butter over cut sides of rolls. Grill rolls, cut side down, over medium heat until toasted, 30-60 seconds., To assemble, spread pesto over roll bottoms. Layer with zucchini, squash, red pepper and onion. Top with cheese. Grill, covered, until cheese is melted, 1-2 minutes. Remove from heat; top with salad mix and basil. Replace roll top. Serve immediately.

Nutrition Facts : Calories 748 calories, Fat 37g fat (15g saturated fat), Cholesterol 58mg cholesterol, Sodium 1476mg sodium, Carbohydrate 91g carbohydrate (15g sugars, Fiber 9g fiber), Protein 23g protein.

VEGGIE SANDWICH WITH PESTO

Veggie Sandwich with Pesto image

Provided by Food Network Kitchen

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 small eggplant, thinly sliced
2 zucchini, thinly sliced
2 Tbsps olive oil
4 rolls (hamburger buns, Kaiser or French)
3 cup homemade or prepared pesto
2 tomatoes, sliced
1 avocado, sliced
1 box alfalfa sprouts
Salt and pepper

Steps:

Heat a stove top grill or heavy skillet over high heat. Lightly brush eggplant and zucchini with oil and grill 3 to 4 minutes, turning once, until vegetables are blackened a bit around edges. Spread rolls with pesto and layer on grilled vegetables, tomatoes and avocado. Top with sprouts and sprinkle with salt and pepper to taste.

GRILLED OPEN-FACED VEGETABLE, PESTO, AND MOZZARELLA SANDWICHES

Grilled Open-Faced Vegetable, Pesto, and Mozzarella Sandwiches image

Categories Sandwich Vegetable Vegetarian Lunch Mozzarella Basil Summer Gourmet

Yield Makes 4 sandwiches

Number Of Ingredients 14

Ingredients

1 red bell pepper, quartered
1 yellow bell pepper, quartered
3 small eggplants (about 1/2-pound total), sliced diagonally 1/4inch thick
olive oil for brushing vegetables and bread
1 14-inch-long loaf Italian bread, halved horizontally with serrated knife
1/2 cup pesto
1 cup diced mozzarella cheese (about 1/4 pound)
3 tablespoons finely shredded fresh basil leaves for garnish
For the pesto:
1 cup packed fresh basil leaves
3 tablespoons pine nuts or chopped walnuts, toasted lightly and cooled
1 large garlic clove, chopped
3 tablespoons freshly grated Parmesan cheese
1/3 olive oil

Steps:

To make the sandwich:
Prepare grill.
Lightly brush bell peppers and eggplants with oil and grill on an oiled rack set about 4 inches over glowing coals about 4 minutes on each side, or until cooked through. Cut peppers into strips.
Lightly brush cut sides of bread with oil and grill, cut sides down, about 2 minutes, or until golden. Spread each piece of bread with 4 tablespoons pesto and divide peppers, eggplants, and mozzarella between them. Grill sandwiches, covered, just until cheese is melted. (Alternatively, vegetables and assembled sandwiches may be broiled.) Sprinkle each sandwich with basil and cut in half.
To make the pesto:
In a blender or small food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, covered and chilled, up to 1 week. Makes about 2/3 cup.

Tips:

When grilling vegetables, use a grill pan or a grill basket to prevent them from falling through the grates.
Grill the vegetables over medium heat to prevent them from burning.
Use a variety of vegetables to create a colorful and flavorful sandwich.
If you don't have a grill, you can roast the vegetables in the oven at 400 degrees Fahrenheit for 20-25 minutes.
To make the pesto, use fresh basil leaves for the best flavor.
You can use any type of bread you like for the sandwiches, but a crusty bread like ciabatta or sourdough works well.
Serve the sandwiches immediately with your favorite sides.

Conclusion:

Grilled Summer Vegetable Sandwiches with Pesto are a delicious and easy-to-make meal that is perfect for a summer cookout or picnic. The grilled vegetables are smoky and flavorful, and the pesto adds a bright and herbaceous flavor. These sandwiches are sure to be a hit with everyone who tries them!