Best 3 Grilled Veggie Sandwiches Recipes
## Grilled Veggie Sandwiches: A Symphony of Flavors on Toasted Bread
Indulge in a culinary delight with grilled veggie sandwiches, a harmonious blend of roasted vegetables, creamy spreads, and toasted bread. Grilled zucchini and mushrooms provide a savory base, while bell peppers, onions, and spinach add a vibrant mix of textures and colors. Three delectable variations elevate these sandwiches to new heights:
1. **Classic Grilled Veggie Sandwich**: A timeless combination of roasted vegetables, melted cheese, and a tangy spread on toasted sourdough bread.
2. **Mediterranean-Inspired Grilled Veggie Sandwich**: Embark on a Mediterranean journey with grilled vegetables, feta cheese, sun-dried tomatoes, and a zesty tzatziki sauce on toasted pita bread.
3. **Avocado-Ranch Grilled Veggie Sandwich**: Treat your taste buds to a creamy avocado-ranch spread, crisp vegetables, and melted mozzarella cheese on toasted multigrain bread.
These grilled veggie sandwiches are not only a feast for the senses but also a healthy and satisfying meal. They are perfect for lunch, dinner, or even a quick snack. With easy-to-follow instructions and customizable options, get ready to create a sandwich that suits your palate and dietary preferences.
GRILLED VEGGIE SANDWICHES
Get a grip on lunch! Here's a fun recipe for using up those summer garden veggies. Meat-eaters won't even miss the meat in these hefty, fresh-tasting, grilled sandwiches. -Melissa Wilbanks, Memphis, Tennessee
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cut the zucchini, squash and eggplant into 1/4-in.-thick strips; spritz with cooking spray. Spritz onion and red pepper with cooking spray., Grill vegetables, covered, over medium heat for 4-5 minutes on each side or until crisp-tender. Remove and keep warm. Grill buns, cut side down, over medium heat for 30-60 seconds or until toasted., In a small bowl, combine the cheeses, garlic, salt and pepper; spread over bun bottoms. Top with vegetables. Replace bun tops.
Nutrition Facts : Calories 231 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 438mg sodium, Carbohydrate 39g carbohydrate (12g sugars, Fiber 10g fiber), Protein 11g protein. Diabetic Exchanges
GRILLED VEGGIE-TURKEY SANDWICHES
Delicious sandwich ready in 25 minutes! Hearty grilled turkey and veggies are perfect for dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat coals or gas grill for direct heat. Spray bell pepper pieces and onion slices with cooking spray; sprinkle with garlic powder. Place vegetables on grill. Cover and grill over medium heat 5 to 8 minutes, turning once, until tender; remove from grill. Cut pepper pieces in half.
- Brush one side of each slice of bread with 1 teaspoon oil. Spread other side of 4 slices of bread with 1 tablespoon cheese. Top each with 2 basil leaves, 1 onion slice, 2 pepper pieces and turkey. Top with another slice of bread, oil side up.
- Grill sandwiches over medium heat 2 to 4 minutes, turning carefully once, until bread is toasted.
Nutrition Facts : Calories 450, Carbohydrate 55 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 4 g, ServingSize 1 Sandwich, Sodium 650 mg, Sugar 6 g, TransFat 1 g
GRILLED VEGGIE SANDWICHES WITH CILANTRO PESTO
I first ate this sandwich while vacationing in Sedona, Arizona, and fell in love with it. When I returned home, I developed this one that tastes just like the original. -Carolyn Phenicie, Titusville, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- For pesto, place cilantro, parsley, Parmesan cheese and garlic in a small food processor; pulse until chopped. Add water and pine nuts; process until blended. While processing, slowly add oil., Grill peppers, covered, over medium heat until skins are blistered and blackened, turning occasionally, 10-15 minutes. Immediately place peppers in a large bowl; let stand, covered, 20 minutes. Peel off and discard charred skin. Cut peppers in half; remove stems and seeds., Lightly spritz both sides of eggplant slices with cooking spray; sprinkle with salt and pepper. Grill, covered, over medium heat until tender, 3-5 minutes on each side. Top with peppers; sprinkle with mozzarella cheese. Grill, covered, until cheese is melted, 2-3 minutes; remove from grill., Spread roll bottoms with pesto. Top with eggplant stacks and roll tops.
Nutrition Facts : Calories 310 calories, Fat 12g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 755mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges
Tips:
- Choose firm vegetables: Vegetables that hold their shape well, such as zucchini, eggplant, and portobello mushrooms, are best for grilling.
- Slice vegetables evenly: This will help them cook evenly.
- Marinate the vegetables: Marinating the vegetables in olive oil, herbs, and spices will add flavor and help them stay moist.
- Grill the vegetables over medium heat: This will help them cook through without burning.
- Flip the vegetables regularly: This will ensure that they cook evenly.
- Serve the grilled vegetables immediately: They are best when they are hot and fresh.
Conclusion:
Grilled veggie sandwiches are a delicious and healthy way to enjoy your favorite summer vegetables. They are easy to make and can be customized to your liking. With a few simple tips, you can make grilled veggie sandwiches that are sure to impress your friends and family.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
