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Grilled Veggie Sandwich Recipe: Healthy and Delicious Lunch Idea

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Scrumptious homemade Grilled Veggie Sandwich

If you love fresh vegetables and grilling, you’re going to love this grilled veggie sandwich recipe. This easy recipe will guide you in creating a delicious and healthy sandwich packed with summer vegetables and flavor.

Whether it’s bell peppers, zucchini, or eggplant, grilling brings out the best in these veggies. The combination of smoky flavors and fresh ingredients makes this sandwich both satisfying and nutritious.

Ready to jazz up your next meal? Keep reading to find out how you can make this amazing grilled veggie sandwich in your own kitchen.

Exact Ingredients (+ Possible Substitutes)

Here’s what you need to make a tasty grilled veggie sandwich, along with some substitute options:

Main Ingredients:

  • Eggplant: 1 medium, sliced into 1/4 inch planks.
    • Substitute: Portobello mushrooms.
  • Zucchini: 1 large, sliced lengthwise.
    • Substitute: Yellow squash.
  • Red Bell Pepper: 1, cut into wide strips.
    • Substitute: Green bell pepper.
  • Red Onion: 1, cut into wedges.
    • Substitute: Yellow onion.
  • Mushrooms: 1 cup, sliced.
    • Substitute: Skip if you’re using portobello mushrooms as a substitute for eggplant.

Seasoning and Dressing:

  • Olive Oil: 3 tablespoons for brushing.
    • Substitute: Avocado oil.
  • Garlic: 2 cloves minced.
    • Substitute: 1 teaspoon garlic powder.
  • Salt and Pepper: To taste.
  • Vinegar: 1 tablespoon (for a tangy flavor).
    • Substitute: Lemon juice.

Optional Add-ins:

  • Pesto Mayo: 2 tablespoons pesto mixed with 2 tablespoons mayo.
    • Substitute: Hummus.
  • Cheese: Slices of provolone or mozzarella.
    • Substitute: Dairy-free cheese for a vegan option.


  • Whole Wheat Bread: Sliced.
    • Substitute: Ciabatta rolls or any crusty bread you prefer.

Grill Prep:

  • Vegetable Oil Spray: To prevent sticking.
    • Substitute: Rub with a bit more olive oil.

These ingredients ensure a delicious and customizable grilled veggie sandwich. Adjust according to what you have on hand!


1. Preheat the Grill:
Set your grill to high heat.

2. Prepare the Vegetables:

  • Bell Peppers & Zucchini: Brush both sides with olive oil.
  • Onions & Squash: Do the same as above.

3. Grill the Vegetables:

  • Bell Peppers & Zucchini: Place these closer to the middle of the grill.
  • Onions & Squash: Arrange around the bell peppers and zucchini.

4. Cooking Time:

  • Cook for about 3 minutes on one side, then flip.
  • Cook for another 3 minutes on the other side.
  • Bell peppers might need a bit more time.

5. Toast the Bread:
Lightly toast your bread slices on the grill or in a toaster until golden and crispy.

6. Spread the Hummus:
Spread a generous layer of hummus on one side of each bread slice.

7. Assemble the Sandwich:

  • Layer the Veggies: Start layering your grilled vegetables on two of the bread slices. Begin with eggplant if you have it, then add bell peppers, onions, zucchini, and squash.

8. Add the Top Slice:
Place the remaining bread slices on top to complete the sandwich.

9. Serve Immediately:
Enjoy your grilled veggie sandwich while it’s still warm and fresh.

Feel free to add your favorite herbs or spices to enhance the flavor.

Tips, Tricks & Storing

Tips & Tricks:

  • Preheat your grill: Always preheat the grill to medium-high. This ensures your veggies will cook evenly and get those beautiful grill marks.
  • Cut veggies evenly: Slice your veggies to the same thickness. This will help them cook at the same rate.
  • Marinate for flavor: Toss your veggies with a mix of oil, vinegar, salt, and pepper before grilling. You can also add herbs or a touch of mustard for extra flavor.
  • Don’t overcrowd: Give your veggies space on the grill. Crowded veggies will steam instead of grill.
  • Toast your bread: Brush both sides of each bread slice with olive oil and toast on the grill for about a minute.


  • In the fridge: Store leftover grilled veggies in an airtight container for up to 3 days. Keep any extra sandwich ingredients like herbed ricotta or feta mix separate in small containers.
  • Reheating: To reheat the veggies, use a skillet over medium heat for a few minutes or a quick zap in the microwave.
  • Make-ahead: Consider prepping the veggies and marinating them the night before. You can also mix up spreads like herbed ricotta ahead of time for easy assembly later.

Recipe Variations & Serving Suggestions

You can customize your grilled veggie sandwich in many different ways.


  • Different Vegetables: Try using portobello mushrooms, asparagus, or tomatoes instead of or in addition to zucchini and eggplant.
  • Cheese: Add a slice of mozzarella, feta, or goat cheese for extra flavor.
  • Spreads: Swap hummus with pesto, mayo, or tapenade.

Here’s a quick look at some options:

IngredientSubstitute Options
ZucchiniPortobello mushrooms, asparagus, tomatoes
HummusPesto, mayo, tapenade
EggplantSimilar vegetables like squash, bell peppers, or avocado

Serving Suggestions

Pair your grilled veggie sandwich with a light side for a complete meal.

  • Salads: A fresh green salad with a lemon vinaigrette.
  • Chips: Baked potato chips or sweet potato fries.
  • Soup: A light vegetable or tomato soup works great.

Optional Add-ons

You can also add some tasty extras to your sandwich.

  • Avocado Slices: For a creamy texture.
  • Pickled Veggies: Adds a tangy crunch.
  • Smoked Tempeh or Tofu: For a bit of protein.

These tweaks can elevate your sandwich and make it unique to your tastes. Enjoy experimenting with these easy and delicious ideas!

Benjamin Happy Muncher

Hi, I'm Benjamin. I love cooking, long walks, and my girlfriend! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.