Organic & Non‑GMO

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.

  • Prep Time:
    10 minutes
  • Cook Time:
    15 minutes
  • Total Time:
    25 minutes
  • 4 Servings
  • Prep Time:
    10 minutes
  • Cook Time:
    15 minutes
  • Total Time:
    25 minutes
  • 4 Servings

Ingredients

  • 1 red pepper, quartered
  • 1 zucchini, cut lengthwise into 1/2-inch thick slices
  • 1 small red onion, cut into 1/2-inch thick rounds
  • 1 small eggplant, cut lengthwise into 1/2-inch thick slices
  • 1 portobello mushroom, stem and gills removed
  • 2 tbsp (30 mL) olive oil
  • 2 tbsp (30 mL) balsamic vinegar
  • 1 clove garlic, minced
  • 2 tbsp (30 mL) each finely chopped basil and parsley
  • 1/2 tsp (2 mL) each salt and pepper
  • 1 cup (250 mL) packed baby arugula
  • 1/2 cup (125 mL) crumbled goat cheese

Preparation

  1. 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
  2. Chop all of the grilled veggies; toss with oil, vinegar, garlic, basil, parsley, salt and pepper until well coated.
  3. 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.

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