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

 

Ingredients

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!

 

Method

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!