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mediterranean veggie sandwich

Grilled Veggie Sandwich

  • Author: Joan Feldman
  • Total Time: 1 minute


Making this flavorful grilled vegetable sandwich is a wonderful way to celebrate the bounty of late summer vegetables without heating up the kitchen. This recipe makes two sandwiches.


Units Scale
  • 4 slices of bread of your choice, such as sprouted multigrain, whole wheat, or sourdough
  • 1/4 c. Soft goat cheese spread
  • 1/2 Beefsteak or heirloom tomato, sliced
  • 1 Medium Zucchini cut in half and sliced lengthwise
  • 1 Sweet Red Pepper, sliced into 4 pieces
  • 1 Large eggplant or two small eggplants sliced lengthwise
  • 4 T. Olive oil
  • 1/2 t. Salt
  • 1/2 t. Pepper


  1. In a small bowl, combine the olive oil, salt and pepper. Set aside.
  2. Lightly brush the olive oil mixture on both sides of the vegetables.
  3. Grill the vegetables, turning once, for approximately three minutes per side until soft and lightly charred.  Remove from the grill.
  4. Spread soft goat cheese on one side of all four slices of bread, tops and bottoms.
  5. Top the two bottom slices of bread with ingredients in this order: Grilled eggplant, grilled sweet red pepper, grilled zucchini, and beefsteak tomato.
  6. Top each sandwich with the remaining slices of bread. Secure each half of the sandwiches with toothpicks, cut in half, and serve with a big napkin.


  • Prep Time: 40 Munites
  • Cook Time: 6 Minutes
  • Category: Dinner / Lunch
  • Method: Grill
  • Cuisine: American