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Craving a fresh, flavorful bite? This California Grilled Veggie Sandwich is a vibrant medley of grilled red bell pepper, zucchini, and red onion nestled between whole grain bread slices. Slathered with creamy hummus and topped with crisp mixed greens, it’s a perfect blend of textures and tastes. Whether you're a veggie lover or just looking for a light, satisfying meal, this sandwich hits the spot. Let's get grilling!
California Grilled Veggie Sandwich Recipe
Ingredients:
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 4 slices whole grain bread
- 2 tbsp olive oil
- 1 cup hummus
- 1 cup mixed greens
Instructions:
- Preheat the grill to medium-high heat.
- Brush the sliced vegetables with olive oil and season with salt and pepper.
- Grill the vegetables for about 3-4 minutes on each side until they are tender and have grill marks.
- Toast the bread slices on the grill for about 1-2 minutes until they are lightly browned.
- Spread hummus on each slice of bread.
- Layer the grilled vegetables and mixed greens on two slices of bread and top with the remaining slices.
- Serve immediately and enjoy!
What You Will Need for This Veggie Sandwich
Read more: Grilled Chicken Sandwich Recipe
What you will need to make California Grilled Veggie Sandwich
- Red bell pepper: Adds a sweet, slightly smoky flavor and vibrant color, making the sandwich visually appealing and delicious.
- Zucchini: Provides a mild, slightly sweet taste and tender texture, complementing the other grilled vegetables perfectly.
- Red onion: Offers a sharp, tangy flavor that balances the sweetness of the bell pepper and zucchini.
- Whole grain bread: Adds a hearty, nutty flavor and provides a sturdy base for the sandwich.
- Olive oil: Helps to grill the vegetables evenly, adding a rich, slightly fruity taste.
- Hummus: Creamy and savory, it acts as a flavorful spread that ties all the ingredients together.
- Mixed greens: Adds a fresh, crisp texture and a slight bitterness, balancing the richness of the hummus and grilled veggies.
Essential Tools and Instruments
What tools/instruments will be needed to make California Grilled Veggie Sandwich Recipe
- Grill: Essential for cooking vegetables to perfection, adding a smoky flavor and beautiful grill marks.
- Tongs: Handy for flipping and removing vegetables from the grill without burning your hands.
- Basting brush: Useful for evenly coating vegetables with olive oil before grilling.
- Knife: Necessary for slicing vegetables and bread to the right thickness.
- Cutting board: Provides a stable surface for safely slicing vegetables and bread.
California Grilled Veggie Sandwich Recipe
A delicious and healthy grilled veggie sandwich perfect for a light lunch or dinner.
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Ingredients:
Main Ingredients
- 1 Red bell pepper, sliced
- 1 Zucchini, sliced
- 1 Red onion, sliced
- 4 slices Whole grain bread
- 2 tbsp Olive oil
- 1 cup Hummus
- 1 cup Mixed greens
Instructions:
- 1. Preheat the grill to medium-high heat.
- 2. Brush the sliced vegetables with olive oil and season with salt and pepper.
- 3. Grill the vegetables for about 3-4 minutes on each side until they are tender and have grill marks.
- 4. Toast the bread slices on the grill for about 1-2 minutes until they are lightly browned.
- 5. Spread hummus on each slice of bread.
- 6. Layer the grilled vegetables and mixed greens on two slices of bread and top with the remaining slices.
- 7. Serve immediately and enjoy!
Notes:
Feel free to add your favorite veggies or a slice of cheese for extra flavor.
Read more: Grilled Veggie Skewers Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gSodium: 400mgPotassium: 500mgFiber: 8gSugar: 5gVitamin A: 200IUVitamin C: 60mgCalcium: 100mgIron: 3mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Grill veggies as directed.
- Let them cool completely.
- Store grilled veggies in an airtight container in the fridge for up to 3 days.
- When ready to eat, assemble sandwiches and toast bread.
Freezing Instructions
- Grill veggies as directed.
- Let them cool completely.
- Place grilled veggies in a single layer on a baking sheet.
- Freeze until solid, about 1-2 hours.
- Transfer frozen veggies to a freezer-safe bag or container.
- Store in the freezer for up to 3 months.
- Thaw in the fridge overnight before using.
Grilling zucchini and red bell pepper not only enhances their flavors but also helps retain more nutrients compared to boiling or steaming.
Frequently Asked Questions
FAQ:
Can I use other vegetables for this sandwich?
Absolutely! Feel free to swap in your favorite veggies like eggplant or mushrooms.
How do I store leftovers?
Wrap the sandwich tightly in plastic wrap and refrigerate. Best eaten within a day.
Can I make this sandwich vegan?
Yes, just ensure the bread and hummus are vegan-friendly.
What can I use instead of hummus?
Try avocado spread or a vegan mayo for a different flavor.
How do I prevent the bread from getting soggy?
Toast the bread well and layer greens between the veggies and bread to keep it crisp.
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