Delicious Grilled Open Face Veggie Sandwich

Transform your lunch game with this mouthwatering Grilled Open-Face Veggie Sandwich, a wholesome and flavorful option that’s as nutritious as it is delicious! This recipe starts with hearty slices of sourdough or whole-grain bread, toasted to perfection, and topped with creamy mashed avocado infused with a zesty hint of lemon. Grilled zucchini, eggplant, and red bell peppers, seasoned simply with olive oil, salt, and pepper, add a smoky, savory depth to every bite. Finished with a sprinkle of crumbled feta cheese, fresh basil leaves, and a drizzle of tangy balsamic glaze, this vibrant sandwich is a satisfying meal you can feel great about. Perfect for vegetarians or anyone looking for a light, nutrient-packed entree, this recipe is quick to prepare, taking only 30 minutes to bring together four servings of pure, plant-based goodness.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 slices Hearty bread (sourdough or whole-grain)
• 1 medium Zucchini
• 1 small Eggplant
• 1 large Red bell pepper
• 2 tablespoons Olive oil
• 0.5 teaspoons Salt
• 0.25 teaspoons Ground black pepper
• 1 large Avocado
• 1 teaspoon Lemon juice
• 0.25 cup Crumbled feta cheese
• 8 leaves Fresh basil leaves
• 2 tablespoons Balsamic glaze

Directions

Step 1

Preheat a grill pan or outdoor grill over medium-high heat.

Step 2

Slice the zucchini and eggplant into 1/4-inch thick rounds. Cut the red bell pepper into strips.

Step 3

In a large bowl, toss the sliced vegetables with olive oil, salt, and ground black pepper until evenly coated.

Step 4

Grill the vegetables for 3-4 minutes on each side, or until tender and slightly charred. Remove from the grill and set aside.

Step 5

While the vegetables cool slightly, toast the bread slices until golden brown.

Step 6

In a small bowl, mash the avocado with a fork and mix in the lemon juice. Spread the avocado evenly over each slice of toasted bread.

Step 7

Layer the grilled vegetables on top of the avocado spread, dividing them equally among the bread slices.

Step 8

Sprinkle each sandwich with crumbled feta cheese and add 2 fresh basil leaves on top for garnish.

Step 9

Drizzle balsamic glaze over the assembled sandwiches for a tangy finishing touch.

Step 10

Serve immediately and enjoy this delicious open-faced veggie sandwich!

Nutrition Facts

Serving size	(1068g)

Amount per serving	% Daily Value*
Calories	1260.0

Total Fat 69.5g	0%
Saturated Fat 13.9g	0%
Polyunsaturated Fat 6.7g
Cholesterol 26.7mg	0%
Sodium 4542.8mg	0%
Total Carbohydrate 141.7g	0%
Dietary Fiber 35.9g	0%
Total Sugars 54.9g
Protein 28.6g	0%

Vitamin D 0IU	0%
Calcium 302.3mg	0%
Iron 8.0mg	0%
Potassium 2831.1mg	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: 47.9%

Protein: 8.8%

Carbs: 43.4%