Grilled eggplant and zucchini sandwich

Sandwiches are our best friend whether we want it or not. Vegetable sandwiches like zucchini with eggplant when grilled are even better and much more delicious. They are also healthier and also vegans can use them in their diet. Here are a few recipes for grilled eggplant and zucchini sandwiches if you want to make some vegie sandwich to take on a road trip or as snacks or lunch to work.

1. Grilled eggplant and zucchini sandwich

Ingredients

• 1 Tbsp. (15 mL) olive oil
• 4 slices eggplant
• 4 slices zucchini
• 2 slices Sourdough bread
• 2 Tbsp. (30 mL) Hellmann's Vegan
• 2 slices tomato or a few halved cherry tomatoes
• 1/2 cup (125 mL) baby arugula

Instructions

1. Spread olive oil on the grill pan and heat it up over medium. Grilled zucchini and eggplant may optionally be topped with smoky paprika or dried herbs. Remove.
2. When necessary, wash the grill pan. Grilled Hellmann's® Vegan mayonnaise until both sides are just barely browned.
3. Combine the grilled veggies, tomatoes, and arugula to make the sandwich. Add additional vegan Hellmann's to the serving.

Note: Prepare this sandwich on a grill outside if the weather allows.

2. Grilled eggplant and zucchini sandwich with mozzarella cheese

I was recently at the grocery store and saw a great Ciabatta bread with Rosemary and Olives and thought it would be perfect for a Grilled Veggie Sandwich. I went out and purchased an eggplant and a zucchini to go with it. I thought the mayo, pesto, and mozzarella in my fridge would make it taste better. I cut the eggplant and zucchini into slices and placed them on a grill pan that had been coated with olive oil spray. While the vegetables were cooking, the Rosemary and Olives Ciabatta was toasted in the toaster. Use your chosen bread or another kind of bread if you can't locate ciabatta. Anyway, I spread pesto on one side of the bread and mayonnaise on the other before adding the grilled vegetables and mozzarella cheese. The cheese on the sandwich was then melted by toasting it. Voila! Sandwich that is both tasty and nutritious! Ingredients

• rosemary and olive ciabatta bread – You may use other types of bread
• olive oil spray, or any kind of oil
• eggplant, sliced
• zucchini, sliced
• mayonnaise
• pesto
• mozzarella cheese

Instructions

3. Slices of eggplant and zucchini should be cooked until they are soft on a hot grill pan drizzled with olive oil.
4. Bake your ciabatta bread under the broiler while the vegetables are cooking.
5. On one side of the ciabatta, spread the mayonnaise, and on the other, the pesto.
6. Place the veggies on top of the bread, then cover with mozzarella cheese.
7. Serve warm after placing the bread back in the toaster to melt the cheese.
8. Grilled-Vegetable Sandwich

There is a ton of potential for inventiveness here. Grilled bell peppers, onions, zucchini, and eggplant were served with pesto on crusty bread. Instead of using pesto, you may use white bean puree or sun-dried tomatoes. You could also top the sandwich with fresh basil or mint leaves. An outdoor barbecue may also be used in place of cooking utensils like a broiler or grill pan. Ingredients

• 1 teaspoon dried oregano
• 2 tablespoons chopped fresh basil (optional)
• ½ teaspoon salt
• ½ teaspoon fresh-ground black pepper
• 1 ½ teaspoons balsamic vinegar
• ¾ cup olive oil
• 1 eggplant (cut into /2-inch slices)
• 1 zucchini (cut into /2-inch slices)
• 2 red bell peppers (cut into wedges)
• 1 red onion (cut itno /2-inch slices)
• 4 large crusty rolls (split)
• 4 tablespoons store-bought or homemade pesto
• 4 leaves romaine lettuce
• 2 tomatoes (sliced)

Instructions

1. start grilling. Combine the oregano, basil, salt, black pepper, vinegar, and olive oil in a large mixing basin. Add the onion, peppers, peppers, eggplant, and zucchini to the sauce. In batches, cook the veggies for 10 to 15 minutes, turning once, or until tender and gently browned.
2. There should be one spoonful of pesto on each roll. In the rolls, arrange the grilled veggies, lettuce, and tomatoes.

Notes: Slice zucchini lengthwise before cooking to prevent the rounds of squash from falling through the grill grate. Suggestions for Combinations The most adaptable wines are Alsace Pinot Blancs. They are soft, nutty, and simple to drink, and go well with vegetables, chicken, and fish. And they are often affordable, fitting for this straightforward sandwich.

4. Best Grilled Vegetable Sandwich

Using freshly grilled zucchini, eggplant, red bell pepper, fresh mozzarella, plum tomato, and basil pesto over whole-grain bread, this delicious vegetarian sandwich is constructed. Ingredients ½ zucchini, cut crosswise into 1/2-inch slices ½ small eggplant, cut crosswise into 1/2-inch slices 1 red bell pepper, quartered ½ teaspoon salt 1 ½ teaspoons olive oil ground black pepper to taste 1 small whole-grain baguette, cut into two halves and split lengthwise ¼ cup basil pesto 4 ounces fresh baby mozzarella, sliced 2 plum tomatoes, sliced Instructions Step 1 Combine the zucchini, eggplant, and red bell pepper in a mixing bowl. The mixture's surface has been salted. The vegetables should soften for at least three hours. Step 2 The grates should be well-oiled, and the grill should be heated to a temperature between medium-high and high. Step 3 The vegetables should be dried out completely. Sprinkle some pepper and olive oil over the vegetables. Step 4 Cook vegetables until soft, about two to three minutes each side, over a hot grill. Place there and set away. Step 5 In a toaster oven, toast the baguette slices for two to three minutes, or until golden brown. Basil pesto is evenly distributed over the heated surface. Place the grilled vegetables evenly between the two slices of bread. Slices of the remaining baguette are provided on the side.