California Grilled Vegetable Sandwich
Elevate your sandwich game with this vibrant and hearty California Grilled Vegetable Sandwich! Packed with smoky, char-grilled zucchini, yellow squash, red bell pepper, and meaty portobello mushrooms, this recipe brings the sunshine to your plate. Nestled between toasted ciabatta rolls, these fresh vegetables are paired with creamy mashed avocado, fragrant basil leaves, and melted provolone cheese, all tied together with a drizzle of sweet and tangy balsamic glaze. Perfect for a healthy lunch or a light dinner, this easy-to-make sandwich comes together in just 30 minutes, making it ideal for busy weeknights or casual gatherings. Whether you're a vegetarian or simply looking for a flavorful, nutrient-packed meal, this California-inspired creation will quickly become a household favorite!
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Ingredients
- 1 medium zucchini
- 1 red bell pepper
- 1 medium yellow squash
- 2 large portobello mushrooms
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 ciabatta rolls
- 1 large avocado
- 8 fresh basil leaves
- 4 slices provolone cheese
- 2 tablespoons balsamic glaze
Directions
Step 1
Preheat the grill to medium-high heat.
Step 2
Slice the zucchini and yellow squash lengthwise into 1/4-inch thick strips. Cut the red bell pepper into large flat pieces by removing the stem, seeds, and membranes. Remove the stems from the portobello mushrooms.
Step 3
In a large bowl, toss the zucchini, squash, red bell pepper, and mushrooms with olive oil, salt, and black pepper until evenly coated.
Step 4
Place the vegetables on the preheated grill. Cook for about 3-5 minutes on each side, or until tender and slightly charred. Remove from the grill and set aside.
Step 5
Cut the ciabatta rolls in half and lightly grill the cut sides for about 1-2 minutes, or until toasted.
Step 6
Slice the avocado in half, remove the pit, and scoop out the flesh. Mash it in a small bowl and season with a pinch of salt for flavor.
Step 7
To assemble the sandwich, spread the mashed avocado evenly on the bottom half of each ciabatta roll. Layer with grilled zucchini, yellow squash, red bell pepper, and portobello mushrooms.
Step 8
Top each sandwich with 2 fresh basil leaves and a slice of provolone cheese. Drizzle a small amount of balsamic glaze over the vegetables.
Step 9
Close the sandwich with the top half of the ciabatta roll and serve immediately. For extra flavor, you can secure the sandwich with a toothpick or skewer before serving.
Nutrition Facts
| Serving size | (1792.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2190.4 |
| Total Fat 100.9g | 0% |
| Saturated Fat 30.4g | 0% |
| Polyunsaturated Fat 6.6g | |
| Cholesterol 80mg | 0% |
| Sodium 5691.8mg | 0% |
| Total Carbohydrate 245.5g | 0% |
| Dietary Fiber 45.7g | 0% |
| Total Sugars 54.4g | |
| Protein 87.2g | 0% |
| Vitamin D 0.7IU | 0% |
| Calcium 1576.5mg | 0% |
| Iron 25.8mg | 0% |
| Potassium 4983.4mg | 0% |
Source of Calories