I think this is the best grilled vegetarian sandwich recipe, ever!
Actually, ‘sandwich’ doesn’t do it justice… it’s more like a sub, grinder, hoagie, or whatever they’re called in your neck of the woods. It uses plentiful garden and farmers market ingredients, and it couldn’t be easier.
My grilled vegetarian sandwich recipe is piled high with grilled zucchini, grilled red pepper and grilled red onion on a toasted baguette that’s been slathered with aioli and stuffed with feta… man, it’s a tough life being a vegetarian ;-)
1 large red pepper (capsicum)
Make Your Aioli
Make your aioli by whisking together the mayonnaise, garlic, and lemon juice. I like to make mine a few hours ahead and stick it in the fridge so the flavors have a chance to mingle. I always use my homemade whole egg mayonnaise because it’s the best : -)
Prep & Grill Your Veggies
Slice the zucchini the long way about 1/4-inch thick, slice the red pepper into thick strips, and cut the red onion into thick slices. Toss them with a bit of olive oil, salt, pepper, and oregano.
Grill the veggies over hot coals, flipping them a time or two until they have a nice char and are starting to soften.
Assemble your grilled vegetarian sandwich!
While the veggies are grilling, spread the baguette with aioli and sprinkle it with crumbled feta. Once the veggies are done, throw the baguette onto the grill and cover it for a few minutes. If you’re opposed to crispy bread, lay it on some foil instead of the naked grill grate.
Cook it until it’s warm and lovely, then pile it high with the grilled veggies and enjoy :)
In my grillhouse, the aioli, feta, red onions, red peppers, and baguette are not negotiable, but I’ve been known to improvise the rest… summer squash, aubergine, sliced portabello mushooms, etc.
P.S. If you stumbled upon my blog while searching for the best vegetarian grill recipes, you might also be interested in my vegetarian pitas with grilled halloumi, grilled aubergine and halloumi sandwiches, and my grilled portabello burgers.