Double Grilled Vegetable Sandwich Recipe

Double Grilled Vegetable Sandwich Recipe image by Carol Baker


Freshly grilled vegetables and a herbed mayonnaise make for a delightful sandwich.

Step 1

Make grilling vinegar by combining ingredients in a small bowl.

Step 2

Heat barbeque grill to medium high, place eggplant, zucchini, onion and red bell pepper in a single layer on grate.

Step 3

Immediately brush on grilling vinegar and turn vegetables over. Brush top side with vinegar. Turn vegetables to cook evenly, brushing generously with vinegar.

Step 4

When vegetables are just tender but still intact, remove from grill.

Step 5

Brush on remaining vinegar, season to taste with salt (or any no-salt seasoning favorite) and pepper.

Step 6

Combine fat-freemayonnaise, basil and garlic in a small bowl.

Step 7

To assemble sandwiches: Spread herbed mayonnaise on bread slices, layer vegetables on two slices, dividing evenly.

Step 8

Close sandwich, mayonnaise side down, pressing lightly.

Step 9

Grill to lightly brown on grill wiped with a smidgen of oil or PAM, or wrap sandwich in foil and heat on grill till very warm.

Suggestion: Fresh mushrooms might add much to this combo.

Things You'll Need

  • 1/2medium eggplant, peeled, cut into 3/4 inch round slices
  • 1medium zucchini, trimmed, in 1/2 inch lengthwise slices
  • 1large sweet onion, cut into 1/2 inch thick slices
  • 1large sweet red bell pepper, sides cut in lengthwise slabs
  • 1recipe Grilling vinegar (see below)
  • Salt to taste (optional)
  • Fresh-ground black pepper to taste
  • 1/4cup fat-free mayonnaise
  • 1/2cup basil leaves, minced
  • 1large clove garlic, minced
  • 4slices crusty bread
  • Grilling Vinegar:
  • 1/2cup basil leaves, minced
  • 2large cloves garlic
  • 1/2cup balsamic vinegar

About this Author

Carol Baker an member who donated this recipe.

Photo by: Carol Baker