Grilled Veggie Sandwich

Updated: Mar 10




Summer Vibes! Since the temperature has been behaving around here, I have absolutely no excuse to not go outside and start the charcoal grill (well my husband gets it going 😁) and grill up variety of vegetables for this delicious sandwich.

The farmers market around here has been loaded with tons of delicious vegetables, and I thought why not create a sandwich that celebrates the flavors of summer.

There is just a little bit of prep and the rest of the work is getting it cooked up on your grill and putting together the sandwich.





Prep time:20 min Cook:10 min (plus getting the grill started) Serving:4


Flavored Avocado Mayo:

avocado mayo 6TBS

garlic clove (small) 1

lemon zest 1/2 tsp

lemon juice 1 tsp


Method:

1) gather all ingredients and measure out your ingredients.

2)get a bowl and add the avocado mayo, finally chopped garlic, lemon zest, and lemon juice. Mix to combine and set aside for a later use.




Grilled Veggies

*Portobello Mushrooms 5

*zucchini (medium) 1

*banana peppers 2

*red bell pepper 1

*small red onion 1

*cucumber (depending on size) 1-2

*tomato (any variety ) 1-2

*pea shoots

*cheese (chedda sliced)

*baguette ( 2 small ones or 1 large)


**Seasonings: Sumac, Aleppo pepper, salt, black pepper, red pepper flakes, and olive oil.


Method :

1)Clean and prep your portobellos and get them seasoned with the seasoning mentioned above, then set it aside for later use. Typically let it sit to marinade for 1-2 hours, could be as short as 30 minutes.


**TIP, make sure you season generously (specially olive oil), it will add a lot of flavor at the end. I did not give measurements because it depends on how you like to season your food. To make it tangy add more sumac, or to make it spicy be generous with the peppers.


**If you are unfamiliar with *Sumac*, it has very deep red color and flavor that is reminiscent of lemon or vinegar. This spice is great for individuals who are watching their salt intake (plus it has other health benefits). *Aleppo pepper has become one of my favorite spices recently. It is fruity with cumin like undertones. Typically not super spicy but I have come across some that had a little more kick.


2) Slice your zucchini into 1/4 inch thickness (cut length wise) then sprinkle black pepper and drizzle olive oil and set aside.

3) Keep your banana pepper's and red bell pepper whole and drizzle some olive oil and set aside for later use.

4)Now prep the rest of your ingredients, thinly slice the red onion, cucumber, tomatoes, and the cheddar cheese(if it requires to be sliced). Set aside.

5) Get the charcoal grill or your gas grill going. When ready, start placing the peppers, zucchini, then the portobello mushroom. Keep an eye on them and turn them as needed to achieve a nice char.

6) When done with the grilling, get the vegetables thinly sliced and ready for the sandwich. I have found that I like a little bit of the skin to be left on my peppers but if you are not a fan, get them in a bowl and cover it for a little bit. This process will make it easier to peel the skin off and get it ready for use.

7) cut you baguette in half and spread your flavored avocado mayo on both sides, then proceed to place red onion, cheddar cheese, zucchini, the variety of peppers, tomato, cucumber, portobello mushrooms, pea shoots, and finally place the other half of the baguette on top. Cut it up to your desired portions and enjoy!


Bon Apetit















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