Grilled Veggie Sandwich

Grilled Veggie Sandwich

I can’t even begin to tell you how yummy this sandwich is! There is so much flavor packed between two delciously grilled slices of sourdough bread and it all starts with grilled veggies.

Makes 2 Sandwiches

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Ingredients

4 slices Sourdough Bread or other hearty bread
1 Tbsp (15g) Vegan Butter, melted
1 large Zucchini / Courgette
1-2 Roasted Red Peppers (you can use jarred for convenience)
1 large organic Portobello Mushroom Cap
1 cup (75g) mixed Salad Greens
1/2 cup (15-20g) Sprouts

Garlic Spread to taste
1 tsp (5ml) Aged Balsamic Vinegar
1 Tbsp (15g) chopped Fresh Thyme
Salt & Pepper to taste
2 tsp (10ml) high heat Oil for roasting

Garlic Spread

combine 1/3 cup (76g) Vegan Mayo
clove Garlic, finely pressed
2 tsp (10ml) Lemon Juice
Salt & Pepper to taste

Directions

1. Slice the zucchini lengthwise into thin slices and place onto a lined baking sheet. Lightly coat with oil, fresh thyme, salt & pepper and roast at 350 for about 15 minutes or until tender.

2. Remove the gills from the portobello mushroom and place onto a hot grill pan and as it cooks add the balsamic vinegar. Make sure to cook on both sides for about 2 -3 minutes each.

3. Brush the sourdough bread with a bit of melted butter and grill both sides in a hot grill pan until the bread is lightly toasted and you have nice grill marks on each side.

4. Assemble the sandwiches by spreading the garlic spread on all 4 pieces of bread. Layer each sandwich with 1/2 the mixed greens, 1/2 the sprouts, some roasted zucchini, roasted red pepper and sliced portobello mushrooms.

5. Serve with peppers & olives for a full mediterranean inspired meal!