Skip to main content

Grilled Vegetable Summer Sandwich

Posted on 4th November 2022

These sandwiches are easy to make, and are the perfect snack for hot summer days. Dress them up further with a twist of sun-dried red pesto.


Time – 15-20 minutes

Serves – 4



2 red bell peppers (cored, and sliced into strips)

2 yellow bell peppers (cored, and sliced into strips)

1 small aubergine (cut into broad slices)

3 or 4 chestnut mushrooms (sliced)

Salt and pepper (to season)

2 tablespoons olive oil

Handful of chopped fresh basil leaves (optional)

Handful of baby spinach leaves

Handful of wild rocket

4 ciabatta rolls


For a twist: add sun-dried tomato pesto to each crusty roll before filling each sandwich!



Prepare the vegetables – Light your barbecue, and allow the grill to become hot. Meanwhile, in a large bowl, combine bell peppers, aubergine, and mushrooms with approx. 2 tablespoons of olive oil, chopped basil leaves, and salt and pepper to your taste. Toss all vegetables until coated, adding a drizzle more oil if required, and pop on the grill until tender – roughly 10-15 minutes should do the trick!

Prepare your ciabatta rolls – Cut your ciabatta rolls in half, and light toast them on the grill for 1-2 minutes.

Making your Sandwiches – Lay a bed of spinach leaves and rocket on one half of each Ciabatta. For a little extra summery zing, spread a thin layer of sun-dried tomato pesto over the other half. Now, fill each sandwich with the grilled vegetables, and serve!


Find a Retailer

Dragonfly products are available for retail through our network of experienced outdoor furniture specialists, fireplace shops and garden centres.

To find your local expert Dragonfly retailer, contact our helpful team at