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+ servings

Grilled Vegetable Sandwiches

Crispy grilled bread paired with a creamy garlic aioli, melt in your mouth feta cheese and crunchy, charred grilled veggies.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 600 kcal

Equipment

Ingredients
  

  • 1 loaf ciabatta bread
  • ½ cup mayonnaise
  • 1 clove garlic minced
  • 1 teaspoon garlic powder
  • 1 tablespoon lemon juice
  • ½ cup crumbled feta
  • 1 zucchini sliced
  • 1 yellow squash sliced
  • 1 red pepper sliced
  • 1 onion sliced
  • 2 tablespoon olive oil

Instructions
 

  • Sliced the veggies and add to a bowl with olive oil. Toss until all veggies are coated.
  • Cut bread into 4 equal sections. Slice each section in half to get a sandwich.
  • In a bowl, mix together mayonnaise, minced garlic, garlic powder and lemon juice.
  • Spread the garlic aioli on each piece of bread.
  • Sprinkle the feta on top of the garlic aioli on each piece of bread.
  • On the grill, cook the veggies.
  • Halfway through, add the bread to the top rack of the grill to lets the cheese melt and bread slightly toast.
  • Remove everything from the grill and assemble the sandwiches. Enjoy!

Notes

If you are not eating all four sandwiches, do not spread the garlic aioli on the bread you are not using until you are ready to use those slices. Store the bread in a bread drawer.  Garlic aioli, feta and veggies can all be stored in the fridge.  Garlic aioli can be stored up to a week, veggies can be stored up to a week and feta can be stored based off the date on the packaging.

Nutrition

Serving: 1sandwichCalories: 600kcalCarbohydrates: 62gProtein: 14gFat: 33gSaturated Fat: 8gCholesterol: 28mgSodium: 946mgPotassium: 380mgFiber: 3gSugar: 6gVitamin A: 1225IUVitamin C: 59mgCalcium: 114mgIron: 1mg
Keyword dinner, grill, lunch, sandwich
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