Say hello to your new favorite sandwich: grilled veggie sandwich! Made with grilled eggplants, zucchini, red pepper and a super flavourful pesto tofu spread. No boring lunch here!
What Veggie Works Best?
You can use any vegetable that is grillable. I love to toss olive oil and balsamic vinegar with the veggies to enhance the flavors.
In this grilled veggie sandwich, I like to use:
- Eggplant: one of my favorite veggie to add to a sandwich.
- Zucchini: I like to use green zucchini but you can swap for yellow zucchini as well.
- Red pepper: to add sweetness. You can also buy canned roasted red peppers for an easy option.
Other veggies alternatives:
- Red onion: finely sliced. It will add sweetness to the sandwich.
- Tomatoes: if you have overripe tomatoes, it’s a great way to use them.
- Portobello mushrooms: they have a wonderful earthy flavour.
How to Cook the Veggies?
First, make sure you cut them into slices (lengthwise).
- In the oven: place them on a baking pan with parchment paper, leaving space between them. Cook at 450F for 15-20 minutes, turning halfway through.
- On the BBQ: simply add them directly to the grill and cook for 10-15 minutes.
Pesto Tofu Spread
This spread will add such a fresh taste to the sandwich. It only takes 5 minutes to make and we’re using Le Grand’s pesto. Plus, it adds more proteins to the sandwich, keeping you full longer!
Can I Prepare the Grilled Veggie Sandwich in Advance?
Sure! Simply prepare the pesto tofu spread and cook the veggies in advance. This way, you’ll only need to assemble the sandwich when ready to eat. Keep them in the fridge up to 4 days. If you assemble the sandwich, it will last for 1-2 days.
Grilled Veggie Sandwich with Pesto Tofu Spread
3
to 4 servings10
minutes20
minutes30
minutesSay hello to your new favorite sandwich: grilled veggie sandwich! Made with grilled eggplants, zucchini, red pepper and a super flavourful pesto tofu spread. No boring lunch here!
Ingredients
1 zucchini, sliced lengthwise
½ eggplant, sliced lengthwise
1 red pepper, sliced
5 tbsp of olive oil
2 tbsp of balsamic vinegar
Pesto tofu spread (half of the recipe)
Arugula (optional)
Toasted sandwich bread (ciabatta)
Instructions
- Preheat the oven to 450F and place the grill in the middle. Dispose the veggies evenly, making sure you leave enough space between them. If needed, use 2 baking pans.
- Drizzle olive oil and balsamic vinegar on the veggies. Season well. Toss with your hands.
- Cook in the oven for 15 minutes, turning half way through. Place the eggplant and zucchinis on a plate and put back the pan to roast the red peppers for 5 more minutes.
- Spread the pesto tofu sauce on the sandwich breads, add the grilled veggies and top with arugula.
Notes
- You can also grill the veggies on the BBQ. Simply add them directly to the grill and cook for 10-15 minutes.
