Grilled Veggie Sandwich

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 medium zucchini, sliced
• •1 bell pepper, sliced (red or yellow)
• •1 medium eggplant, sliced
• •1 medium red onion, sliced
• •2 tablespoons olive oil
• •1 teaspoon balsamic vinegar
• •Salt and pepper to taste
• •4 slices of whole wheat or Italian bread
• •1 cup baby spinach or arugula
• •4 slices of mozzarella cheese (optional)
• •1 tablespoon pesto (optional)

Instructions

1. 1

   Preheat your grill or grill pan over medium-high heat.

2. 2

   In a bowl, combine sliced zucchini, bell pepper, eggplant, and red onion.

3. 3

   Drizzle the vegetables with olive oil, balsamic vinegar, salt, and pepper. Toss to coat evenly.

4. 4

   Place the vegetables on the grill and cook for about 5-7 minutes, turning occasionally, until they are tender and have grill marks.

5. 5

   While the veggies are grilling, toast the slices of bread on the grill until golden brown, about 2 minutes per side.

6. 6

   Once the vegetables are done, layer the grilled veggies on one slice of toasted bread.

7. 7

   Add baby spinach or arugula on top of the vegetables. If using, add a slice of mozzarella cheese and a smear of pesto before topping with another slice of bread.

8. 8

   Close the sandwich and grill it for an additional 2 minutes on each side, until the cheese melts and the bread is crispy.