The BEST Grilled Veggie Sandwich (nut-free, soy-free, gluten-free)
The ultimate grilled veggie sandwich is packed with delicious charred veggies and features a quick homemade sun-dried tomato basil spread! This easy veggie sandwich bursts with goodness at every layer. Make it for lunch or bring to a picnic. (nut-free, options for soy-free, gluten-free). this recipe was first published on aug 20,2021.
Get ready for the ultimate grilled veggie sandwich – one that rivals anything you can get at the deli counter. Smoky, sweet, and tender grilled veggies with the perfect amount of char sandwiched in toasted slices of bread with a sun-dried tomato pesto spread that takes this sandwich to the next level!
Everything is made from scratch here, and you can grill the veggies on the stovetop to enjoy this sandwich year-round.
This sandwich is soy-free and nut-free. And it’s gluten-free, as long as you use gluten-free bread.
There’s plenty of room for experimentation in this vegan grilled vegetable sandwich recipe. I used grilled eggplant, zucchini, red onion, and bell peppers. If you want, add fennel, endive, or mushrooms. All of those would make fine vegetable substitutes. Hummus, cashew cream, vegan pesto, or seasoned white bean puree can replace the sun-dried tomato spread.
You can skip the spread altogether and top the veggie sandwich with vegan cheese or just add a bunch of fresh basil or mint leaves. However, I do love the spread in this, and I think so will you.
Why You’ll Love this Sandwich
- tender grilled veggies get those super tasty charred edges
- umami-packed sun-dried tomato spread brings it to the next level
- grilled tofu adds protein and makes this sandwich super satisfying
- spread is quick to make in the blender
- versatile! Grill your veggies of choice for this sandwich.
- gluten-free and nut-free with easy soy-free option
The ingredients for this sandwich include bread (multigrain, wheat, focaccia, ciabatta, or gluten-free), red onion, bell pepper, zucchini, eggplant, salt, pepper, sun-dried tomatoes, fresh basil, lemon juice, and red pepper flakes for a bit of heat.
Some tips for making this sandwich include baking the vegetables in the oven if you don't have a grilling pan, adding vegan chicken or tofu for extra protein, using the oil from marinated sun-dried tomatoes for the spread, and slicing vegetables lengthwise for easier grilling.
To make the sandwich, heat a grill pan or outdoor grill, brush with oil, place sliced vegetables on the pan, sprinkle with salt and pepper, and cook until golden brown. Flip and continue cooking, adding tofu slices if desired. For added flavor, you can drizzle a few drops of soy sauce and grill the sandwich on both sides.
Combine all the spread ingredients in a blender with 1/4 cup of water and blend until smooth.
Let the mixture sit for 2 to 3 minutes, then blend again and gradually add water, 1 tablespoon at a time, until the spread reaches a smooth consistency. Adjust salt and flavor as needed. Refrigerate the spread for a few hours for optimal taste.
Toast your bread slices and spread the prepared mixture on both slices. Top with grilled vegetables, add some lettuce or sliced cucumber for extra crunch, then assemble the sandwich and serve.
You can make the spread in advance and store it in the fridge for up to a week. Grilled vegetables can also be prepared ahead of time and stored in the refrigerator for up to 2 days.
FAQs:
- Is this recipe allergy-friendly? This recipe is nut-free, soy-free (without tofu), and gluten-free if served with gluten-free bread.
- What vegetables can I use in a grilled veggie sandwich? Red onion, bell pepper, zucchini, and eggplant are great options, but you can also use other grill-friendly veggies like summer squash, fennel, mushrooms, or endive. sentence: The cat chased the mouse around the house.
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