Tested till perfect Grilled Vegetable Sandwich

Grilled Vegetable Sandwich

Grilling vegetables brings out their natural sweetness. A slice of gooey melted cheese adds richness to this delicious vegetarian sandwich, plus you will want to top it with a flavoured mustard, such as Dijonnaise or Proven?e.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2008

Recipe3 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 4 4small portobello mushrooms
  • 1 1zucchinizucchinis
  • 1/2 1/2eggplant, quartered crosswise
  • 1 1sweet red peppersweet red peppers, quartered
  • 2 slices 2slicesred onionred onions or sweet onions, (1/2 inch/1 cm thick)
  • 3 tbsp 3tbspextra-virgin olive oil
  • 2 tbsp 2tbspbalsamic vinegar
  • 1 tsp 1tspDijon mustard
  • 1 1clove garliccloves of garlic, minced
  • 1 tsp 1tspdried oregano
  • 1/2 tsp 1/2tspdried thyme
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 4 slices 4slicesprovolone cheese
  • 4 4hamburger bunhamburger buns
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Stem mushrooms. Using spoon, scrape out black gills on undersides; placeĀ  mushrooms in large bowl.

Halve zucchini crosswise and cut lengthwise into 1/4-inch (5 mm) thick slices; add to bowl. Add eggplant, red pepper and onion.

In small bowl, whisk together oil, vinegar, mustard, garlic, oregano, thyme, salt and pepper. Drizzle over vegetables; toss to coat. Let stand for at least 10 minutes or for up to 30 minutes.

Place vegetables on greased grill over medium-high heat; close lid and grill until well marked, about 7 minutes. Turn and place cheese slices on eggplant; close lid and grill until vegetables are softened, about 7 minutes. Sandwich in buns.

Nutritional Information Per serving: about

cal 377 pro 11g total fat 18g sat. fat 14g
carb 45g fibre 5g chol 10mg sodium 771mg

% RDI:

calcium 20 iron 23 vit A 19 vit C 88
folate 40
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