Grilled Mediterranean Vegetable Sandwiches Recipe Print Page

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Photo by: Photo: Alex Farnum; Food Styling: Randy Mon

Grilled Mediterranean Vegetable Sandwiches

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

Sunset JUNE 2012

Yield: Serves 4
Total:30 Minutes

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. Heat a grill to high (450° to 550°). Meanwhile, mix mayonnaise, garlic, and lemon juice together; set aside.

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. Grill bread cut side down just until grill marks start to appear, 2 minutes.

4. Cut each loaf-half into 4 pieces. Spread bottoms with mayo and smear tops with cheese. Make sandwiches with vegetables, tomatoes, and arugula.

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

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Grilled Mediterranean Vegetable Sandwiches recipe