The Ultimate Grilled Veggie Sandwich is a satisfying vegetarian choice that’s healthy, filling, and full of flavor. Even meat lovers will enjoy this one. If you’re seeking other standout sandwiches, try the Grilled Shrimp BLT Panini or the Spinach and Artichoke Dip Cheese Melts.
I adore a big pile of grilled vegetables—fresh, seasonal produce from the market or homegrown. Vegetables brighten my day and are always welcome in my kitchen.
In my ideal world I’d have a huge garden full of vegetables, herbs, and flowers. From common zucchini to hearty mushrooms, everything thriving together would be a gardener’s dream.
I don’t have the greenest thumb, but my partner does. He’s the one who used to tend our garden and grew wonderful produce. Maybe it’s time to start it up again—fingers crossed he reads this!
When grilling vegetables I like to marinate them briefly—just a few minutes is enough. I typically mix extra virgin olive oil with balsamic vinegar, salt, and black pepper. Occasionally I add minced garlic and chopped rosemary. This quick marinade adds bright, subtle flavor that elevates the veggies without overpowering them.
For this grilled veggie sandwich with fresh mozzarella and basil aioli, pick the vegetables you enjoy. If mushrooms aren’t your thing, leave them out—use whatever you like. An outdoor grill or a grill pan both deliver excellent results; I use a grill pan year-round for the convenience and those perfect grill marks.
The basil aioli is simple to make and adds a bright, herbal creaminess to the sandwich. A blender or food processor is all you need, and the aioli also works well as a dip or to accompany grilled meats.
The Ultimate Grilled Veggie Sandwich — with Fresh Mozzarella and Basil Aioli
Kathy McDaniel
Ingredients
- 1/4 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- Salt and ground black pepper to taste
- 2 medium zucchini, sliced lengthwise into 1/2-inch-thick rectangles
- 2 medium yellow squash, sliced lengthwise into 1/2-inch-thick rectangles
- 2 medium bell peppers (red, orange and/or yellow), seeded and quartered
- 1 small eggplant, sliced into 1/2 inch rounds
- 1 small red onion, sliced into rounds
- 2 portobello mushrooms
- 8 ounces fresh mozzarella, sliced
- 8 slices wholegrain or sourdough bread, or 4 ciabatta rolls
For the Basil Aioli
- 3/4 cup mayonnaise
- 3/4 cup fresh basil leaves (packed)
- 2 garlic cloves, roughly chopped
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
Instructions
- Place a grill pan over medium-high heat or heat an outdoor grill to medium-high.
- Mix the olive oil and balsamic vinegar and pour over the vegetables. Toss to combine and season with salt and pepper. Marinate 10–30 minutes.
- Working in batches, grill the vegetables until tender and lightly charred, flipping once. About 8–10 minutes for bell peppers; about 7 minutes for yellow squash, zucchini, eggplant, onion, and mushrooms. Remove and set aside.
- Toast the bread on the grill or in a toaster. Spread each slice with a layer of basil aioli.
- Layer grilled vegetables on the bottom half of the bread, top with sliced mozzarella, close the sandwich with the aioli-spread top half, press gently, cut in half, and serve.
To Make the Basil Aioli
- Combine mayonnaise, basil, garlic, and lemon juice in a blender or food processor. Process until smooth. Season with salt and pepper to taste.