Skip to main content
Epicurious
Bon Appétit

Grilled Vegetable Sandwich

By Stratta

4.2

(6)

Chef Stratta prepares this satisfying sandwich for The Terrace Dining Room, Phoenix, Arizona.

Recipe information

  • Yield

    Serves 4

Ingredients

8 large garlic cloves, peeled
1 teaspoon plus 3 tablespoons olive oil (preferably extra-virgin)
2 red bell peppers, halved, seeded
4 1/2-inch-thick eggplant slices
1 medium zucchini, cut lengthwise into 4 slices
4 large fresh shiitake mushrooms, stems removed
8 green onions, roots and 4 inches of green tops trimmed
2 teaspoons minced fresh thyme or 3/4 teaspoon dried
3 tablespoons slice fresh basil
2 tablespoons balsamic vinegar
4 large whole-grain rolls, halved, toasted
1 tomato, thinly sliced

Preparation

  1. Step 1

    Preheat oven to 350°F. Place garlic in custard cup; drizzle with 1 teaspoon oil. Cover with foil; bake until garlic is tender, about 35 minutes. Cool and mash garlic.

    Step 2

    Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil peppers, rounded side toward heat, until peppers are charred, about 10 minutes. Wrap in paper bag; let stand 10 minutes. Peel peppers. Transfer to platter.

    Step 3

    Arrange eggplant, zucchini, mushrooms and green onions on baking sheet. Brush vegetables on each side with 1 tablespoon oil. Season with salt and pepper. Grill or broil vegetables until golden and tender, turning once, about 6 minutes per side. Cut green onions into 2-inch pieces. Transfer vegetables to same platter. Sprinkle with thyme and basil.

    Step 4

    Whisk vinegar and remaining 1 tablespoon oil in bowl until blended. Season with salt and pepper. Drizzle dressing over vegetables.

    Step 5

    Spread rolls with mashed garlic, dividing equally. Top each roll with tomato slices, then roasted pepper, eggplant, zucchini, green onions and mushroom.

Nutrition Per Serving

Per serving: calories
295; fat
13 g; cholesterol
2 mg; sodium
305 mg
#### Nutritional analysis provided by Bon Appétit
TagsSandwichGarlicRoot VegetableVegetableBell PepperEggplantShiitake MushroomMushroomScallionOnionBasilHerbs & SpicesTomatoMainDinnerDairy FreeVegetarianVeganNut FreeWeeknight MealsEasyGrillingSummerBon Appétit
Read More
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
One-Pan Herbed Chicken and Biscuits
Biscuits and gravy, but make it spring.
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
Essential Easter Recipes for Brunch, Dinner, and Dessert
Grab your Easter basket and hop in—you’ll want to collect each and every one of these fun and easy Easter recipes.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Hot Honey–Glazed Salmon
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.