Grilled Vegetable sandwiches

Grilled Vegetable sandwiches

Serves 5
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes


  • 1 large red onion (sliced in 1/2" rounds)
  • 1 red bell pepper (seeded and sliced into 5 pieces)
  • 1 zucchini (cut into 1/4" slices lengthwise)
  • 1 japanese eggplant (cut into 1/4" slices lengthwise)
  • 1 large or 2 small portobello mushroom caps (cut into 1/4" sliced)
  • extra vigin olive oil for brushing
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 140g herbed goat cheese (I used PC)
  • 2 teaspoons good quality balsamic vinegar
  • 5 whole grain ciabatta buns (or other good sandwich buns)


Double or triple your batch of grilled vegetables for use in meals later in the week.


1. Preheat grill or barbecue to medium heat.
2. Brush both sides of all cut vegetables with olive oil, sprinkle evenly with salt and pepper.
3. For onions and peppers, grill 3-5 minutes per side until slightly charred and softened.
For mushrooms, zucchini and eggplant, grill 2-3 minutes per side.
4. Transfer all vegetables to a large plate or cookie sheet in one layer.
Drizzle with balsamic vinegar. Cover with foil until ready to use.
5. For each sandwich, layer 1/5 of the crumbled goat cheese, 1-2 slices of mushroom, zucchini and eggplant, 1 slice of red pepper and 2-3 onion rings.