Grilled Vegetables Pesto Sandwich

16 INGREDIENTS • 7 STEPS • 40MINS

Grilled Vegetables Pesto Sandwich

What could be better than a tender and juicy Grilled Vegetables Pesto Sandwich for a lovely spring picnic? This sandwich is colorful with bell pepper, zucchini, eggplant, red onion, and arugula. Pesto adds extra texture and herbal flavors. Mozzarella gives the chewy cream in the sandwich, and the sweet balsamic glaze combines and balances all the flavors between some lovely ciabatta bread. Completely vegetarian too! Enjoy this colorful sandwich on a sunny spring afternoon.
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What could be better than a tender and juicy Grilled Vegetables Pesto Sandwich for a lovely spring picnic? This sandwich is colorful with bell pepper, zucchini, eggplant, red onion, and arugula. Pesto adds extra texture and herbal flavors. Mozzarella gives the chewy cream in the sandwich, and the sweet balsamic glaze combines and balances all the flavors between some lovely ciabatta bread. Completely vegetarian too! Enjoy this colorful sandwich on a sunny spring afternoon.
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40MINS

Total Time

$5.82

Cost Per Serving

Ingredients

Servings
2
us / metric
Ciabatta Bread
2
Ciabatta Bread
halved lengthwise
Red Bell Pepper
1
Red Bell Pepper
cut into strips
Eggplant
1
Eggplant
cut into 1/2-inch slices
Zucchini
1
Zucchini
cut into 1/2-inch slices
Red Onion
1/2
Red Onion, sliced
Olive Oil
1/2 cup
Olive Oil
plus extra for grilling ciabatta
Dried Oregano
1 tsp
Dried Oregano
Balsamic Vinegar
1 1/2 Tbsp
Balsamic Vinegar
Red Wine Vinegar
1 tsp
Red Wine Vinegar
Fresh Basil
2 Tbsp
Chopped Fresh Basil
Basil Pesto
4 Tbsp
Basil Pesto
Arugula
1/2 cup
Arugula
Buffalo Mozzarella Ball
2
Buffalo Mozzarella Balls, sliced
Balsamic Glaze
2 Tbsp
Balsamic Glaze
Salt
1/4 tsp
Salt
Ground Black Pepper
1/4 tsp
Ground Black Pepper
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Cooking Instructions

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step 1
In a mixing bowl, add Red Bell Pepper (1), Eggplant (1), Zucchini (1), Red Onion (1/2), Olive Oil (1/2 cup), and Dried Oregano (1 tsp). Stir to coat well.
step 2
Heat up the grill pan over high heat. Grill the vegetables in batches, turning once until lightly browned on both sides and tender, about 4-5 minutes per side.
step 3
Place all the grilled vegetables in a mixing bowl, add Balsamic Vinegar (1 1/2 Tbsp), Red Wine Vinegar (1 tsp), Fresh Basil (2 Tbsp), Salt (1/4 tsp), and Ground Black Pepper (1/4 tsp), and mix to well combined.
step 4
Drizzle some olive oil on the cut side of the Ciabatta Bread (2). Grill the ciabatta, cut side down, for about 3 minutes, or until grill marks appear.
step 5
Spread Basil Pesto (4 Tbsp) on the bottom piece of ciabatta, and layer on the grilled vegetable mixture, Arugula (1/2 cup), and Buffalo Mozzarella Balls (2). Drizzle the Balsamic Glaze (2 Tbsp) over.
step 6
Place another piece of ciabatta on top and gently push down on the sandwich.
step 7
Cut the sandwich in half and serve.

RECIPES TAG

Grill
Lunch
Snack
Healthy
Shellfish-Free
Dinner
Vegetarian
Popular
Sandwiches & Wraps
Spring
Vegetables
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