Grilled Vegetable Sandwich

Oxmoor House
A simple homemade spread elevates this vegetarian sandwich from so-so to super delicious. Making one large sandwich that serves four is easier and faster than preparing four individual stackers.
4 servings (serving size: one-fourth of sandwich)


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2 tablespoons light mayonnaise
1 tablespoon minced fresh basil
2 tablespoons olive oil
3 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 red bell pepper, cut into eighths
1 (1-pound) eggplant, cut crosswise into 1/2-inch-thick slices
1 sweet onion, cut crosswise into 1/4-inch-thick slices
1 zucchini, cut lengthwise into 1/4-inch slices
Cooking spray
1 (8-ounce) loaf French bread, cut in half lengthwise
6 (1-ounce) slices part-skim mozzarella cheese, divided


Prep: 6 Minutes
Cook: 14 Minutes

Prepare grill.

Combine mayonnaise and minced basil; cover and chill.

Combine oil and next 3 ingredients in a large bowl. Add bell pepper, eggplant, onion, and zucchini to dressing mixture; toss vegetable mixture well to coat.

Place bell pepper and eggplant on grill rack coated with cooking spray; grill 6 minutes. Add onion and zucchini; grill 5 minutes. Turn vegetables often, baste with dressing, and cook just until tender. Remove from grill, and keep warm.

Place bread on grill, cut side down, and grill 2 minutes. Turn bread, cut side up, and place half of cheese slices on bottom half of bread. Grill 1 minute or until cheese begins to melt.

Spread mayonnaise mixture over top half of bread. Top bottom half with vegetables, remaining cheese slices, and top half of bread. Cut crosswise into fourths.

Created date

April 2008

Nutritional Information

Calories 423
Caloriesfromfat 39 %
Fat 18.5 g
Satfat 6.3 g
Monofat 7.8 g
Polyfat 1.3 g
Protein 19.2 g
Carbohydrate 46.3 g
Fiber 6.2 g
Cholesterol 26 mg
Iron 2.4 mg
Sodium 784 mg
Calcium 386 mg