Great Grilled Vegetable Sandwich

Save Recipe
  • Level: Easy
  • Total: 12 min
  • Prep: 5 min
  • Cook: 7 min
  • Yield: 4 servings
Share This Recipe


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

Herbed Mayonnaise:

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


  1. 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.

Herbed Mayonnaise:

  1. Combine all ingredients in a food processor and pulse.