Dairy-Free Grilled Vegetable Sandwich

Elevate your lunch game with this vibrant and flavorful Dairy-Free Grilled Vegetable Sandwich, a perfect choice for vegans and anyone seeking a healthy, satisfying meal. Packed with smoky, charred zucchini, red bell peppers, eggplant, and portobello mushrooms, this sandwich is layered with a luscious homemade basil-parsley herb spread and creamy hummus. Whole grain bread toasted to perfection provides a hearty base for the medley of grilled vegetables, delivering a delightful crunch in every bite. With just 30 minutes from start to finish, this quick and nutritious recipe is ideal for busy weeknights or a leisurely picnic. Bursting with wholesome ingredients and seasoned with olive oil, balsamic vinegar, and fresh garlic, this plant-based sandwich is a celebration of robust flavors and wholesome eating. Pair it with a side salad or enjoy it solo for a light yet fulfilling meal!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 2

Ingredients

• 1 medium zucchini
• 1 large red bell pepper
• 0.5 medium eggplant
• 2 large portobello mushrooms
• 4 tablespoons olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon balsamic vinegar
• 1 tablespoon lemon juice
• 0.25 cup fresh basil leaves
• 2 tablespoons fresh parsley
• 2 cloves garlic cloves
• 4 slices whole grain bread
• 0.5 cup hummus

Directions

Step 1

Preheat the grill or grill pan over medium-high heat.

Step 2

Slice the zucchini and eggplant into 1/4-inch thick rounds. Cut the red bell pepper into quarters and remove the seeds. Clean the portobello mushrooms and remove the stems.

Step 3

In a large bowl, combine 3 tablespoons of olive oil, balsamic vinegar, salt, and black pepper. Add the sliced vegetables and toss to coat thoroughly.

Step 4

Place the vegetables onto the preheated grill. Cook for about 3-4 minutes on each side, until they're tender and have grill marks.

Step 5

While the vegetables are grilling, prepare the herb spread. In a small food processor, combine the remaining 1 tablespoon of olive oil, lemon juice, basil leaves, parsley, and garlic cloves. Pulse until you reach a smooth consistency. Season with a pinch of salt, to taste.

Step 6

Toast the slices of whole grain bread on the grill for 1-2 minutes per side or until lightly crispy.

Step 7

To assemble the sandwich, spread a generous layer of hummus on one side of each toast slice. Spread the herb mixture on top of the hummus on two of the slices.

Step 8

Arrange the grilled vegetables evenly over the herb-topped bread slices. Top with the remaining bread slices, hummus side down, to form sandwiches.

Step 9

Serve immediately, enjoyed while warm.

Nutrition Facts

Serving size	(1157.2g)

Amount per serving	% Daily Value*
Calories	1401.2

Total Fat 84.8g	0%
Saturated Fat 12.9g	0%
Polyunsaturated Fat 16.9g
Cholesterol 0mg	0%
Sodium 4372.4mg	0%
Total Carbohydrate 126.5g	0%
Dietary Fiber 33.7g	0%
Total Sugars 44.2g
Protein 40.1g	0%

Vitamin D 0.7IU	0%
Calcium 282.2mg	0%
Iron 10.1mg	0%
Potassium 3155.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.4%

Protein: 11.2%

Carbs: 35.4%