Vegan Grilled Vegetable Sandwich

Elevate your sandwich game with this irresistible Vegan Grilled Vegetable Sandwich, a wholesome delight packed with smoky, char-grilled zucchini, eggplant, red bell peppers, and meaty portobello mushrooms. Fresh arugula adds a peppery bite, while a creamy, citrusy herb hummus made with lemon juice and fresh basil ties it all together. Served between perfectly toasted slices of whole-grain bread, this sandwich is a hearty, plant-based meal that’s perfect for lunch, dinner, or outdoor picnics. Ready in just 35 minutes, this recipe is an easy way to enjoy vibrant, nutrient-rich vegetables in a satisfying and flavorful form. Plus, it's vegan-friendly and loaded with textures and flavors that even non-vegans will love!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 medium Zucchini
• 1 large Red bell pepper
• 1 small Eggplant
• 2 large caps Portobello mushrooms
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 8 slices Whole grain bread
• 0.5 cup Hummus
• 12 leaves Fresh basil leaves
• 1 tablespoon Lemon juice
• 2 cups Arugula

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.

Step 3

Cut the red bell pepper into large flat pieces, removing the seeds and stem.

Step 4

Remove the stems from the portobello mushroom caps.

Step 5

In a large bowl, combine the sliced vegetables with olive oil, salt, and black pepper.

Step 6

Grill the vegetables on the preheated grill. Start with the mushrooms and bell peppers as they take longer, about 5 minutes per side. Then grill the zucchini and eggplant for about 3 minutes per side or until tender and grill marks appear.

Step 7

While the vegetables are grilling, mix the hummus, fresh basil leaves, and lemon juice in a small bowl. Stir until well combined to create the herb hummus spread.

Step 8

Once all the vegetables are grilled, remove them from the grill and let them cool slightly.

Step 9

Toast the bread slices on the grill for about 1 minute per side until slightly crisp and golden.

Step 10

Spread a generous layer of the herb hummus on each slice of toasted bread.

Step 11

Assemble the sandwiches by layering grilled vegetables on 4 slices of bread. Add a handful of fresh arugula over the grilled vegetables.

Step 12

Top each with a second slice of bread, hummus side down.

Step 13

Slice the sandwiches in half if desired, and serve immediately.

Nutrition Facts

Serving size	(1342.1g)

Amount per serving	% Daily Value*
Calories	1606.5

Total Fat 76.4g	0%
Saturated Fat 11.9g	0%
Polyunsaturated Fat 18.0g
Cholesterol 0mg	0%
Sodium 6113.1mg	0%
Total Carbohydrate 181.1g	0%
Dietary Fiber 45.5g	0%
Total Sugars 53.1g
Protein 57.7g	0%

Vitamin D 0.7IU	0%
Calcium 457.7mg	0%
Iron 13.4mg	0%
Potassium 3652.7mg	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: 41.9%

Protein: 14.0%

Carbs: 44.1%