Grilled Mediterranean Veggie Sandwich
Packed with lots of grilled veggies and tangy goat cheese, this healthy and delicious sandwich makes a perfect lunch any day of the week.
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Prep Time:
10 minutes -
Cook Time:
15 minutes
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Total Time:
25 minutes -
4 Servings

-
Prep Time:
10 minutes -
Cook Time:
15 minutes
-
Total Time:
25 minutes -
4 Servings
Ingredients
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1 red pepper, quartered
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1 zucchini, cut lengthwise into 1/2-inch thick slices
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1 small red onion, cut into 1/2-inch thick rounds
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1 small eggplant, cut lengthwise into 1/2-inch thick slices
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1 portobello mushroom, stem and gills removed
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2 tbsp (30 mL) olive oil
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2 tbsp (30 mL) balsamic vinegar
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1 clove garlic, minced
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2 tbsp (30 mL) each finely chopped basil and parsley
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1/2 tsp (2 mL) each salt and pepper
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8 slices Oroweat Organic 22 Grains & Seeds, toasted
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1 cup (250 mL) packed baby arugula
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1/2 cup (125 mL) crumbled goat cheese
Preparation
- Preheat grill to medium-high heat; grease grate well. Grill red pepper, zucchini and red onion for 2 to 3 minutes per side or until well marked and just tender. Grill eggplant and portobello for 3 to 4 minutes per side or until well marked and tender. Let cool slightly
- Chop all of the grilled veggies; toss with oil, vinegar, garlic, basil, parsley, salt and pepper until well coated.
- Layer arugula, grilled veggies and goat cheese over 4 slices of bread; cap with remaining bread. Cut in half to serve.
Tips
The dark brown gills of portobello mushrooms are edible but when cooked, they can leach out a brown liquid that looks unappealing and may cause a soggy sandwich. To remove, scrape out with a spoon and discard.