Grilled Veggie Sandwich

7 May

After eating a wonderful grilled veggie sandwich recently at a friend’s bridal shower, I knew I had to try to recreate it at home. I’d never had grilled carrot before and was pleasantly surprised 🙂 Creamy Boursin cheese and Roasted Red Pepper Aioli pair wonderfully with the grilled veggies and sourdough.

Time: 20 minutes                Serves: 2


  • 1/2 medium zucchini, sliced about 1/4″ thick long-wise
  • 2 large carrots, sliced about 1/4″ thick & similar length to zucchini
  • 1/2 medium red onion, sliced about 1/4″ thick
  • 1 large portabella cap, sliced 1/4″ thick (I was only able to find baby bellas so I had to use those but wanted the big one sliced)
  • 1/4 cup olive oil
  • sea salt & black pepper, to taste
  • 4 large slices of sourdough bread
  • about half a recipe of Roasted Red Pepper Aioli, recipe to follow
  • 1/4 cup Boursin cheese (Garlic & Herb if possible)

How to make it

  • Preheat grill to high.
  • Brush each veggie on one side with olive oil and season with s&p.
  • Place carrots on grill first and allow to cook for 2-3 minutes before adding other veggies. Brush on other side with olive oil and season with s&p before flipping. Cook until tender but not mushy, and a bit charred.
  • Spread bottom piece of bread with Boursin cheese. Layer veggies over it. Spread top piece of bread with aioli. Enjoy!
Roasted Red Pepper Aioli:


  • 2 cloves garlic
  • 1/2 cup roasted red pepper (drained & patted dry)
  • 1/4 cup mayonnaise
  • black pepper, to taste

How to make it

  • Place garlic into food processor bowl, fitted with S-blade. Finely chop.
  • Add peppers and process until almost smooth.
  • Add mayo & process to incorporate. Scrape down sides to make sure all garlic gets mixed in.
  • Season with black pepper to taste. Add salt if you feel the need, I didn’t add any and it was a bit salty on its own.
  • Serve right away or place in an container in fridge for up to 3 days.

One Response to “Grilled Veggie Sandwich”


  1. This Week’s Menu « detroittokyo - July 23, 2012

    […] Monday: 17 Bean & Barley Soup with Grilled Veggie Sandwiches […]

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