Grilled Veggie Extravaganza Sandwich
This vibrant grilled veggie sandwich bursts with flavor and freshness. Layered with marinated aubergine, zucchini, and bell peppers, it’s served on toasted artisan bread with a creamy garlic spread and fresh basil. Perfect for a light lunch or picnic, this sandwich combines healthy goodness and culinary flair, making it a delightful addition to your meal rotation.
ingredients
- 1 medium eggplant, sliced into ¼-inch rounds
- 1 medium zucchini, sliced into ¼-inch rounds
- 2 bell peppers (red and yellow), cut into strips
- ¼ cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon balsamic vinegar
- 8 slices of artisan bread
- ½ cup cream cheese, softened
- ¼ cup fresh basil, chopped
- Salt and pepper to taste
- Optional: balsamic glaze for drizzling
steps
- 1.
Preheat the grill to medium-high heat.
- 2.
In a large bowl, combine olive oil, minced garlic, balsamic vinegar, salt, and pepper. Whisk until well mixed.
- 3.
Add the sliced eggplant, zucchini, and bell peppers to the bowl. Toss until the veggies are well coated in the marinade.
- 4.
Place the marinated veggies on the grill and cook for about 4-5 minutes on each side, or until they are tender and have nice grill marks.
- 5.
While the veggies are grilling, mix the cream cheese with the chopped basil in a separate bowl until combined and smooth.
- 6.
Lightly toast the bread slices on the grill, until golden brown.
- 7.
Once the veggies are done, assemble the sandwiches by spreading the basil cream cheese on one side of each slice of bread.
- 8.
Layer the grilled vegetables generously on top, then close the sandwich with another slice.
- 9.
Serve immediately, optionally drizzling with balsamic glaze for extra flavor.
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