Best 5 Middle Eastern Grilled Vegetable Sandwiches Recipes

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Journey through the vibrant flavors of the Middle East with our tantalizing selection of grilled vegetable sandwiches. From the smoky and aromatic baba ganoush to the refreshing crunch of fattoush salad, each recipe is a culinary masterpiece that embodies the rich culinary traditions of the region. Indulge in the smoky and tender grilled eggplant in our baba ganoush, perfectly complemented by the tangy tahini sauce. Experience the harmonious blend of grilled peppers, onions, and zucchini in our grilled vegetable sandwich, wrapped in warm pita bread and drizzled with a zesty lemon-tahini dressing.

For a delightful side dish, our fattoush salad offers a symphony of crisp lettuce, juicy tomatoes, and crunchy cucumbers, tossed in a vibrant lemon-sumac dressing. Complement your meal with our creamy and flavorful hummus, a classic Middle Eastern dip made from chickpeas, tahini, and garlic.

Each recipe is carefully curated to capture the essence of Middle Eastern cuisine, using fresh, wholesome ingredients and traditional techniques. Whether you're a seasoned cook or just starting your culinary adventure, these recipes will guide you effortlessly through the process, ensuring a delicious and authentic Middle Eastern dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED VEGETABLE, HERB AND GOAT CHEESE SANDWICHES



Grilled Vegetable, Herb and Goat Cheese Sandwiches image

Provided by Giada De Laurentiis

Categories     main-dish

Time 18m

Yield 4 sandwiches

Number Of Ingredients 13

1/2 cup olive oil
2 cloves garlic, minced
1 cup oil-packed sun-dried tomatoes, drained and finely chopped
1/2 cup chopped fresh basil leaves
1 tablespoon chopped fresh tarragon leaves
1 tablespoon chopped fresh thyme leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 zucchini, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
2 Japanese eggplants, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
1 (12 1/2-ounce) baguette, sliced in 1/2 lengthwise
1 cup (6 1/2 ounces) goat cheese, at room temperature
1 1/2 cups baby spinach

Steps:

  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
  • In a small bowl, mix together the olive oil, garlic, sun-dried tomatoes, basil, tarragon, thyme, salt, and pepper. Place 2 tablespoons of the mixture in a medium bowl. Add the zucchini and eggplant and toss until coated. Place the vegetables on the grill pan or grill and cook for 3 to 4 minutes on each side until tender. While the vegetables are cooking, spread the olive oil mixture on the baguette halves. Using a spatula spread the goat cheese over the olive oil mixture. Place the cooked vegetables on the bottom half of the baguette. Arrange the spinach on top of the vegetables. Place the top half of the baguette over the filling.
  • To serve, cut the baguette into 4 sandwiches. Serve immediately or wrap in parchment paper and refrigerate for up to 2 hours.

MIDDLE EASTERN GRILLED VEGETABLE SANDWICHES



Middle Eastern Grilled Vegetable Sandwiches image

Provided by Molly O'Neill

Categories     lunch, main course

Time 25m

Yield Four servings

Number Of Ingredients 12

1 small eggplant, cut lengthwise into 1/2-inch-thick slices
3 small zucchini, cut lengthwise into 1/2-inch-thick slices
1 cup cooked chickpeas, drained and rinsed if using canned
1/4 cup chopped fresh mint
1 tablespoon chopped Italian parsley
2 tablespoons tahini
3 tablespoons fresh lemon juice
1 1/2 teaspoons salt, plus more to taste
Freshly ground pepper to taste
8 small pita pockets
4 lettuce leaves, chopped
1 small tomato, chopped

Steps:

  • Start a charcoal grill. Grill the eggplant and zucchini until tender, about 4 to 5 minutes per side. Let cool. Cut into 1/2-inch dice.
  • Place the grilled vegetables, chickpeas, mint and parsley in a large bowl and toss to combine. In a small bowl, whisk together the tahini, lemon juice, salt and pepper and toss with the vegetable mixture. Taste and adjust seasoning if needed.
  • Cut off the top third of each pita. Fill each one with about 1/3 cup of the vegetable mixture. Top with some of the chopped lettuce and tomato. Serve 2 pitas per person.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 6 grams, Carbohydrate 77 grams, Fat 8 grams, Fiber 16 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 889 milligrams, Sugar 10 grams

GRILLED VEGETABLE SANDWICH



Grilled Vegetable Sandwich image

Wow! Meat lovers won't even miss the meat, instead they will rave about the simply fabulous flavor of this hearty grilled veggie sandwich! It's wonderful with ciabatta bread's crispy crust and light, airy texture. This recipe's a keeper! -Diana Tseperkas, Hamden, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 medium zucchini, thinly sliced lengthwise into ribbons
1 medium sweet red pepper, quartered
1 small red onion, cut into 1/2-inch slices
1/4 cup prepared Italian salad dressing
1 loaf ciabatta bread (14 ounces), split
2 tablespoons olive oil
1/4 cup reduced-fat mayonnaise
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1 teaspoon minced garlic
1/2 cup crumbled feta cheese

Steps:

  • In a bowl or shallow dish, combine the zucchini, pepper, onion and salad dressing. Cover and turn to coat; refrigerate for at least 1 hour. Drain and discard marinade., Brush cut sides of bread with oil; set aside. Place vegetables on grill rack. Grill, covered, over medium heat for 4-5 minutes on each side or until crisp-tender. Remove and keep warm. Grill bread, oil side down, over medium heat for 30-60 seconds or until toasted., In a small bowl, combine the mayonnaise, lemon juice, zest and garlic. Spread over cut side of bread bottom; sprinkle with cheese. Top with vegetables and remaining bread. Cut into 4 slices.

Nutrition Facts : Calories 484 calories, Fat 20g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 862mg sodium, Carbohydrate 69g carbohydrate (8g sugars, Fiber 5g fiber), Protein 13g protein.

GRILLED MEDITERRANEAN VEGETABLE SANDWICH



Grilled Mediterranean Vegetable Sandwich image

Roasted vegetables taste delicious in this sandwich. It is great to take along on a picnic!

Provided by CHRIS M

Categories     Main Dish Recipes     Sandwich Recipes

Time 3h

Yield 6

Number Of Ingredients 7

1 eggplant, sliced into strips
2 red bell peppers
2 tablespoons olive oil, divided
2 portobello mushrooms, sliced
3 cloves garlic, crushed
4 tablespoons mayonnaise
1 (1 pound) loaf focaccia bread

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.
  • Meanwhile, heat 1 tablespoon olive oil and cook and stir mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
  • Peel cooled peppers, core, and slice. Arrange eggplant, peppers and mushrooms on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 48.3 g, Cholesterol 3.5 mg, Fat 14.8 g, Fiber 5.5 g, Protein 9 g, SaturatedFat 2.4 g, Sodium 500.1 mg, Sugar 5.4 g

GREAT GRILLED VEGETABLE SANDWICH



Great Grilled Vegetable Sandwich image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 12m

Yield 4 servings

Number Of Ingredients 17

1 Japanese eggplant sliced on an angle in half-inch thick slices
1 small zucchini sliced on an angle in half-inch thick slices
1 red pepper cut in quarters lengthwise
1 small red onion cut into 4 slices
2 portobello mushroom caps
1/2 cup extra-virgin olive oil
Salt and pepper
8 slices crusty peasant style bread cut 1/2-inch thick
4 pieces red leaf lettuce
Herbed Mayonnaise, recipe follows
3/4 cup mayonnaise
1/2 lemon, juiced
A few drop hot sauce
1 garlic clove, crushed and skin removed
2 tablespoons thyme leaves
2 tablespoons flat-leaf parsley leaves
2 tablespoons chopped chives

Steps:

  • Using a pastry brush, brush olive oil on the vegetable slices and the portobello mushrooms. Season them with salt and pepper. Place vegetables on a hot grill and cook until they are tender. Once vegetables are done brush sliced bread with olive oil and grill on both sides. To assemble, slice portobellos into 1/4-inch slices, spread both sides of the grilled bread with Herbed Mayonnaise and then top with 1 slice each of grilled vegetables and a quarter of the mushrooms, and finish off with lettuce and top with remaining piece of bread.
  • Combine all ingredients in a food processor and pulse.

Tips:

  • Choose fresh, flavorful vegetables: The quality of your vegetables will make a big difference in the final dish, so choose the freshest, most flavorful vegetables you can find.
  • Marinate the vegetables: Marinating the vegetables in a flavorful mixture of olive oil, herbs, and spices will help them to develop a delicious flavor.
  • Grill the vegetables over high heat: This will help to char the vegetables slightly and give them a smoky flavor.
  • Don't overcrowd the grill: If you overcrowd the grill, the vegetables will not cook evenly.
  • Serve the sandwiches immediately: The sandwiches are best served immediately, while the vegetables are still warm and flavorful.

Conclusion:

Middle Eastern grilled vegetable sandwiches are a delicious and healthy way to enjoy grilled vegetables. The sandwiches are packed with flavor, thanks to the marinated vegetables and flavorful tahini sauce. They are also a great way to get your daily serving of vegetables. If you are looking for a delicious and healthy sandwich recipe, give these Middle Eastern grilled vegetable sandwiches a try.

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