Garden Delight Grilled Vegetable Sandwich
Inspired by a blissful culinary experience in the Florida Keys, this Garden Delight Grilled Vegetable Sandwich offers a vibrant array of grilled vegetables paired with a herb-infused mayonnaise that elevates the flavor profile. The combination of smoky portobello mushrooms, tender zucchini, and juicy red peppers provides a delightful bite. Whether enjoyed as a satisfying lunch or a hearty snack, this sandwich can easily adapt to your preferences — consider adding creamy goat cheese for an extra layer of flavor. Perfectly grilled on crusty sourdough bread, this recipe is a celebration of fresh, seasonal ingredients and is sure to impress at any meal gathering!
4
Servings
400
Calories
17
Ingredients
Ingredients
Japanese eggplant
1 (sliced on an angle into 1/2 inch thick slices)
small zucchini
1 (sliced on an angle into 1/2 inch thick slices)
red pepper
1 (cut into quarters lengthwise)
small red onion
1 (cut into 4 slices)
portobello mushroom caps
2 (whole)
extra virgin olive oil
1/2 cup (for brushing)
salt
to taste (for seasoning)
black pepper
to taste (for seasoning)
crusty sourdough bread
8 slices (cut into 1/2 inch thick slices)
red leaf lettuce
4 pieces (whole leaves)
mayonnaise
3/4 cup (for the herbed mayonnaise)
lemon
1/2 (juiced)
hot sauce
3-5 drops (for flavor)
garlic
1 clove (skin removed and crushed)
fresh thyme leaves
2 tablespoons (fresh)
fresh parsley leaves
2 tablespoons (flat-leaved, fresh)
chopped chives or scallions
2 tablespoons (chopped)
Instructions
1
In a food processor, combine the mayonnaise ingredients: mayonnaise, lemon juice, hot sauce, crushed garlic, thyme leaves, parsley, and chives or scallions. Blend until smooth and well combined. Set aside.
2
Preheat your grill or broiler to medium-high heat.
3
Brush the slices of eggplant, zucchini, red pepper, red onion, and portobello mushrooms generously with extra virgin olive oil. Season with a sprinkle of salt and pepper.
4
Grill the vegetables on the hot grill or under the broiler, turning occasionally, until they are tender and have nice grill marks, about 5-7 minutes.
5
While the vegetables are grilling, brush the sourdough bread slices with olive oil on both sides and grill them until golden brown and crispy.
6
Once the vegetables are done, slice the portobello mushrooms into 1/4-inch slices.
7
To assemble the sandwiches, spread a generous layer of the herbed mayonnaise on both slices of the grilled sourdough bread.
8
Layer on the grilled vegetables, followed by the sliced portobello mushrooms and a piece of red leaf lettuce. Top with the second slice of bread.
9
Slice the sandwiches in half and serve immediately, enjoying the burst of flavors!
Nutrition Information
30
Fat
25
Carbs
5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Garden Delight Grilled Vegetable Sandwich?
It is a vibrant sandwich featuring grilled portobello mushrooms, zucchini, eggplant, and red peppers paired with a herb-infused mayonnaise on crusty sourdough bread.
What vegetables are included in this recipe?
The recipe includes Japanese eggplant, small zucchini, red pepper, red onion, and portobello mushroom caps.
How many servings does this recipe provide?
This recipe makes 4 servings.
What is the calorie count for one serving?
Each serving contains approximately 400 calories.
Is the Garden Delight Grilled Vegetable Sandwich vegetarian?
Yes, this sandwich is entirely vegetarian.
How long do the vegetables need to be grilled?
The vegetables should be grilled for about 5-7 minutes until they are tender and show grill marks.
What type of bread is recommended?
The recipe calls for 8 slices of crusty sourdough bread, cut into 1/2 inch thick slices.
What are the ingredients for the herbed mayonnaise?
The mayonnaise consists of mayo, lemon juice, hot sauce, crushed garlic, fresh thyme, parsley, and chopped chives or scallions.
Can I make this sandwich vegan?
Yes, you can easily adapt this to a vegan diet by using a plant-based mayonnaise alternative.
What type of eggplant works best for this sandwich?
The recipe specifically recommends using Japanese eggplant, sliced on an angle.
How should I prepare the zucchini?
The zucchini should be sliced on an angle into 1/2 inch thick slices.
How should the red pepper be cut?
The red pepper should be cut into quarters lengthwise before grilling.
What if I do not have a grill?
You can use a broiler set to medium-high heat as an alternative to an outdoor grill.
What is the total fat content per serving?
There are 30 grams of fat per serving.
How much protein is in this sandwich?
Each serving provides 5 grams of protein.
What is the carbohydrate content per serving?
Each serving contains 25 grams of carbohydrates.
When should I slice the portobello mushrooms?
Slice the portobello mushrooms into 1/4-inch slices after they have been grilled whole.
What optional cheese is suggested for extra flavor?
The description suggests adding creamy goat cheese for an extra layer of flavor.
Which fresh herbs are used in the mayonnaise?
The recipe uses fresh thyme leaves, flat-leaved parsley, and chopped chives or scallions.
How many total ingredients are required?
There are 17 ingredients listed for this recipe.
Is this recipe suitable for outdoor cooking?
Yes, it is tagged as an outdoor cooking and summer recipe, perfect for grilling.
What type of lettuce is used in the assembly?
The sandwich uses red leaf lettuce.
How do I prepare the garlic for the spread?
The garlic should have the skin removed and be crushed before being added to the food processor.
Should I oil the bread before grilling?
Yes, brush both sides of the sourdough slices with olive oil and grill until golden brown.
How much lemon juice is used in the mayo?
The recipe uses the juice from 1/2 of a lemon.
How many drops of hot sauce should I add?
The recipe suggests 3-5 drops of hot sauce for the herbed mayonnaise.
What type of oil is used for brushing the vegetables?
Extra virgin olive oil is used for brushing the vegetables and the bread.
How should the red onion be prepared?
The small red onion should be cut into 4 slices.
How should the sandwich be served?
The sandwiches should be sliced in half and served immediately.
What inspired this recipe?
The recipe was inspired by a culinary experience in the Florida Keys.