Grilled Mediterranean Vegetable Sandwiches

Photo: Alex Farnum; Food Styling: Randy Mon

Sunset reader Rebecca Jansen of Snohomish, Washington, won us over with this Mediterranean-inspired vegetable sandwich that cooks entirely on the grill.

Yield: Serves 4
Total:
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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 421
  • Calories from fat: 65%
  • Protein: 10g
  • Fat: 30g
  • Saturated fat: 6.5g
  • Carbohydrate: 31g
  • Fiber: 6g
  • Sodium: 711mg
  • Cholesterol: 18mg

Ingredients

  • 1/4 cup mayonnaise
  • 2 garlic cloves, minced
  • 1/2 teaspoon lemon juice
  • 2 small zucchini, thinly sliced lengthwise
  • 2 portabella mushrooms, sliced 1/4 in. thick
  • 1 eggplant (14 oz.), sliced 1/4 in. thick
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 3/4 of a 1-lb. ciabatta loaf, split horizontally
  • 2 ounces feta cheese, crumbled (1/2 cup)
  • 2 medium tomatoes, sliced
  • 2 cups baby arugula

Preparation

  1. 1. Heat a grill to high (450° to 550°). Meanwhile, mix mayonnaise, garlic, and lemon juice together; set aside.
  2. 2. Brush zucchini, mushrooms, and eggplant with oil and sprinkle with salt. Grill, turning once, until softened and grill marks appear, about 3 minutes.
  3. 3. Grill bread cut side down just until grill marks start to appear, 2 minutes.
  4. 4. Cut each loaf-half into 4 pieces. Spread bottoms with mayo and smear tops with cheese. Make sandwiches with vegetables, tomatoes, and arugula.
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