Vegan Grilled Summer Sandwich

Name: Vegan Grilled Summer Sandwich
Cuisine: Mediterranean
Ingredients: 1 green zucchini, sliced thinly into strips; 1 orange, yellow OR red bell pepper, cut into 1 inch strips; 1/2 red onion, sliced into thick rounds; 1 tbsp balsamic vinegar; 1 tsp dijon mustard; 1 tbsp olive oil; salt and pepper; salt and pepper; 1/2 cup mixed black and green olives (whatever are your favourites), pitted; 1 clove of garlic, roughly chopped; juice from 1/4 of a lemon; few sprigs of your favourite fresh herbs (I loved basil and parsley); 1 tsp capers (optional but yum); 2 small crusty baguettes, or other good bread; A good slathering of hummus; Arugala, or other dark leafy (optional); A sprinkle of nut/goat cheese/feta (totally optional but recommended)

4 steps

Veggies can be grilled the night ahead. If serving at a picnic, use hearty, crusty bread that doesn't give in to the moisture levels of this sandwich. Or better yet, bring all of the ingredients separately and have guests make their own sandwich.

Updated at: Thu, 17 Aug 2023 08:01:24 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Nutrition per serving

Calories1764.2 kcal (88%)

Total Fat47.3 g (68%)

Carbs283 g (109%)

Sugars18.2 g (20%)

Protein53.1 g (106%)

Sodium5316.9 mg (266%)

Fiber15.8 g (57%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1green zucchini

sliced thinly into strips

1orange bell pepper

yellow OR red, cut into 1 inch strips

0.5red onion

sliced into thick rounds

1 Tbspbalsamic vinegar

1 tspdijon mustard

1 Tbspolive oil

½ cupmixed black and green olives

whatever are your favourites, pitted

1 clovegarlic

roughly chopped

0.25juice from lemon

3 sprigsfresh herbs

of your favourite, I loved basil and parsley

1 tspcapers

optional but yum

2baguettes

small, crusty, or other good bread

hummus

A good slathering

arugula

or other dark leafy, optional

nut

goat cheese, feta, totally, optional but recommended

Instructions

Step 1

In a large bowl, add the cut vegetables, balsamic vinegar, dijon mustard, olive oil, salt and pepper. Toss to coat and set aside.

Step 2

In a small food processor: add the olives, garlic, capers and fresh herbs. Pulse 10-15 times until finely chopped but not a paste. Drizzle in the olive oil and lemon juice and season with salt and pepper (if desired) Taste and add more acidity if you like. Set aside while you grill the vegetables.

Step 3

Preheat the grill to medium high and oil the grates. Add the vegetables to the grill and cook for 6-8 min, until softened and charred in parts.When the vegetables are almost cooked, add your buns/bread to the grill and cook for 2-3 minute, until toasted and gently charred.

Step 4

Put together your sandwiches: Layer a good amount of hummus on the top cut side of the sandwich.Spread the olive tapenade on the bottom of the sandwich and layer with your grilled vegetables. Close and stuff your face!

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