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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 – 10-15 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 your taste)

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 Firenza, and allow the grill attachment 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 rustic ciabatta rolls in half, and lay a bed of spinach leaves and rocket on one half. For an extra summer zing, spread the other half with a thin layer of sun-dried tomato pesto. Fill each sandwich with the grilled vegetables, and serve!


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