Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
roasted veggies, cheese, and bread

California Grown Vegetable Sandwiches

  • Author: nocrumbsleft
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: varies
  • Category: Sandwich
  • Method: Grill

Scale

Ingredients

**These are suggestions based on what we made, but feel free to use it as inspiration and make your own versions!**

Extra-Virgin Olive Oil

Kosher Salt

Freshly Ground Black Pepper 

CHEESE

Manchego 

Sharp Cheddar 

Goat Cheese

 

SAUCES

Smoky Red Pepper Sauce

Pistachio Pesto

Zesty Garlic Tahini Avocado Dressing Sauce

Olive and Garlic Dressing

Marinated Red Onions Magic Elixirs™

Garlic Confit

 

VEGETABLES

Zucchini, cut into 1/4-inch planks, lengthwise
Carrots, cut into 1/4–inch planks, lengthwise

Eggplant, cut in ½-inch planks, lengthwise

Bell pepper, de-seeded and sliced into 4 equal pieces

Portobello mushroom, whole but remove the stem

Black or Green olives, sliced

Apples, thinly sliced 

Avocado, sliced 

Romaine lettuce 

Arugula

Watercress

 

BREADS

Sliced Sourdough bread

Baguette, sliced in half

Gluten-free sliced bread 


Instructions

Heat the grill to 400F.

 

In a large bowl, combine all the vegetables, a drizzle of olive oil, and a sprinkle salt. Toss to combine. 

 

Grill the vegetables. The times for each are listed below.** 

 

Bell Peppers: 4 minutes on each side, 8 minutes total.

Zucchini: 3 minutes on each side, 6 minutes total 

Portobello Mushrooms: 4 minutes on one side and 1 minute on the other, 5 minutes total.

Carrots: 5 minutes on one side and 1 minute on the other side, 

6 -7 minutes total. 

 

If desired, toast your bread. Brush the bread with olive oil. Place on the grill and toast about 1 – 2 minutes a side.

 

Build your favorite sandwich. Our favorites are below.

 

THE TERI

Gluten-free bread, pistachio pesto, manchego cheese, Marinated Red Onions, arugula, avocado, zucchini, creamy olive dressing and green olives. 

 

THE PATRICK (VEGAN)

Sourdough bread, Pistachio Pesto, eggplant, Garlic Confit, yellow bell pepper, sprouts, arugula, olive dressing, poblano peppers, Marinated Red Onions, avocado, and arugula. 

 

THE TIM

Baguette, apples, zucchini, carrots with a drizzle of balsamic, tomato, goat cheese, arugula, Smoky Red Repper sauce and Zesty Garlic sauce. 

 

THE MOLLY

Sourdough bread, Pistachio Pesto, red and orange bell peppers, tomatoes, Marinated Red Onions, goat cheese, and arugula. 

 

THE ZACH

Baguette, Smoky Red Pepper Sauce, manchego cheese, sharp cheddar, tomato, bell peppers and Marinated Red Onions.

 

THE FERNANDA

Baguette, Portobello mushroom, goat cheese, watercress, zucchini, Smoky Red Pepper Sauce. 


Notes

**Note: The cooking time really depends on the grill and on your vegetables.

Keywords: vegetable sandwich, grilled sandwich

search previous next tag category expand menu location phone mail time cart zoom edit close