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Grilled Vegetable Sandwich
This vibrant and hearty sandwich is a celebration of seasonal produce, perfect for a light and flavorful meal.
Ingredients:
– 1 zucchini, sliced
– 1 yellow bell pepper, halved and deseeded
– 1 red onion, sliced into rings
– 1 small eggplant, sliced
– 4 tbsp olive oil
– Salt and pepper to taste
– 4 slices of your favorite bread
– 1/2 cup hummus
– 1/4 cup crumbled feta cheese
– Handful of fresh basil leaves
Directions:
1. Preheat a grill or grill pan over medium-high heat.
2. In a bowl, toss zucchini, bell pepper, red onion, and eggplant with olive oil, salt, and pepper until coated.
3. Grill the vegetables for 3-4 minutes per side until charred and tender.
4. Toast the bread slices on the grill for 1-2 minutes.
5. To assemble the sandwich, spread hummus on each slice of bread.
6. Layer grilled vegetables on two slices of bread, sprinkle with feta cheese, and top with fresh basil leaves.
7. Place the remaining bread slices on top to form sandwiches.
8. Cut in half, serve, and enjoy!
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes | Calories: ~320 per serving | Servings: 2 | Storage Tips: Best enjoyed fresh, but you can store leftover grilled vegetables separately in an airtight container in the fridge for up to 3 days.