Grilled Vegetable Sandwich

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| Servings: Makes four sandwiches


  • 1 yellow squash sliced into ⅓ inch think
  • 1 zucchini sliced into ⅓ inch think
  • 1 Japanese eggplant sliced into ⅓ inch think
  • 1 head red-tipped Belgian endive (optional)
  • 4 asparagus
  • ½ green pepper cored
  • ½ red pepper cored
  • ½ yellow pepper cored
  • 8 slices rosemary or other herb bread
  • 8 Montrachet goat cheese slices


  • 2 cloves garlic, minced
  • 2 shallots, minced
  • Dash fines herbes
  • 1 cup extra-virgin olive oil
  • ¼ cup balsamic vinegar

Basil Mayonnaise

  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped parsley
  • ½ cup mayonnaise


  1. Place squash, zucchini, eggplant, endive leaves, asparagus and green, red and yellow peppers in individual piles in shallow pan. Pour Marinade over to coat vegetables well. Marinate overnight.
  2. When ready to serve, grill vegetables until lightly browned. Do not scorch. Remove blistered skins from peppers. Cut vegetables into strips or pieces to fit size of bread slices.
  3. Distribute mixture of vegetables on each of the 4 bread slices. Place 2 slices cheese on each of the remaining 4 bread slices. Place cheese-topped bread slices under broiler to glaze slightly. Serve sandwich open face with Basil Mayonnaise on side.


  1. Combine garlic, shallots, fines Herbes, oil and vinegar. Mix well.

Makes about 1 ¼ cups.

Basil Mayonnaise

  1. Fold basil and parsley into mayonnaise until well mixed.

Makes about ½ cup.