Open-Faced Grilled Veggie Sandwich

When it comes to sandwiches, I most definitely do NOT discriminate. All shapes, sizes, temperatures, and textures all are welcome over here at Diet Assassinista. Although perfect for any (and every) meal, sandwiches are also great to keep in mind for your outdoor adventures. Whether it’s pre, mid, or post-adventure, they have the ability to pack in nutrients, fill you up, and keep you full.  
  
I made this open-faced veggie sandwich in collaboration with Alite’s Outdoor 101. It is the perfect guest to bring to a BBQ, picnic, or any adventure involving the great outdoors. It only takes minutes to prepare and is customizable to everyone’s individual liking! What better way to celebrate all that nature has to offer than chowing down on some delicious and nutritious food. 
 
Different veggies cook at different times so the key to success with this recipe is paying attention to which vegetables cook first and removing them from the hotter spots on the grill.
 
Outdoor 101 Protip: if you plan on making this meal in the field, consider mixing the balsamic honey dressing at home and pouring it into a bottle for easy transport.

What really gives this sandwich a leg up on flavor is the combination of goat cheese and balsamic honey dressing. Talk about a sweet and salty match made in heaven!! Now go hit the trails so you have an excuse to treat your tastebuds :)  

Open-Faced Grilled Veggie Sandwich

Serves 4
Time: 20 Minutes

In Collaboration with Alite Outdoor 101

Ingredients
1/4 cup olive oil
1 tsp honey
1 tbsp balsamic vinegar
2 tbsp oregano
1 tsp sea salt
Freshly cracked black pepper
1 yellow squash, sliced
1 zucchini, sliced lengthwise
1 small red bell pepper, seeded and quartered
1 small green bell pepper, seeded and quartered
6 small red spring onions, sliced lengthwise (or 1 small red onion, quartered)
4 ciabatta rolls, halved
4 tbsp aioli
1/2 cup garlic and herb goat cheese, divided

Directions
In a small bowl, combine olive oil, honey, balsamic vinegar, oregano, 1 tsp salt and black pepper to taste. Whisk dressing to combine.

Brush vegetables with the dressing and set remaining dressing aside.

Add the vegetables to an oiled grill over medium-high heat and cook on each side, until tender, about 5-10 minutes.

Move any vegetables that cook first to the cooler side of the grill to keep warm.

Transfer vegetables to a cutting board and slice peppers, zucchini, and spring onions into small pieces.

Brush each ciabatta half with 1 tbsp aioli and 1 tsp goat cheese. Add rolls to the grill, cut-side down, until toasted, about 1 minute.

Divide vegetables over the bread and top with remaining goat cheese.

Return ciabatta rolls to grill and cover for 2-3 minutes until the cheese is melted. Transfer the sandwiches to plates.

Spoon over reserved dressing and you’re ready to serve!


If you loved this recipe, you will love my recipes for Greek Salad with Seared Salmon, Tofu Banh Mi, and Indonesian-Flavored Pork Lettuce Cups!

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