Grilled Vegetable Focaccia Sandwich
Servings: 4 servings
Calories:
Grilled Vegetable Focaccia Sandwich is a flavorful and satisfying option for vegans and non-vegans alike, showcasing the versatility and deliciousness of plant-based eating. What's even better is you can customize a vegan Grilled Vegetable Focaccia Sandwich with various vegetables and spreads, allowing for a range of flavors and textures depending on personal preference.
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Equipment
- Outdoor Grill or Cast Iron Grill Pan
- Sheet pan with parchment paper or baking stone
Ingredients
- 2 large red bell peppers seeded and quartered
- 1 large red onion peeled and cut into quarters through the root
- 1 pound zucchini about 2 medium, cut lengthwise into 1/2-inch thick rectangles
- 2 small eggplants preferably graffiti or Japanese, about 12 ounces total, cut lengthwise into 1/2-inch thick rectangles
- 2 ounces portobello mushrooms stems and gills removed, and halved if large lengthwise, not sliced
- 4 ounces tomatoes on the vine if possible, sliced thinly
- 1 teaspoon kosher salt and pepper
Instructions
- Heat the grill to medium-high, direct heat. Heat an outdoor grill for medium-high, direct heat. Scrape the grill grates clean if needed.
- Prepare the vegetables. If you haven't already, trim and cut the vegetables while the grill heats. Coat the vegetables on both sides with the cooking spray or vegetable broth and season with salt.
- Grill the vegetables. Grill he vegetables in a single layer, starting with the heartier peppers and onions going down first (or in the hottest area if you’re grill has hot spots),followed by the eggplant, squash, zucchini, mushrooms, and then quick cooking asparagus, and tomatoes. Cover and grill without distributing for 3 to 4minutes on the first side, then flip and continue to grill for the following total cook times (the number below includes the 3 to 4 minutes on the first side):o 8 to 10 minutes for bell peppers and onionso 7 to 8 minutes for yellow squash, zucchini, eggplant, and mushroomso 4 to 6 minutes for asparagus, green onions, and tomatoes on the vine
- Remove the vegetables to a platter. Remove the grilled vegetables to a platter lined with paper towels to catch excess liquid accumulated from standing.
Notes
This is one of the best ways to use up leftover grilled vegetables.
Grilled vegetables need little more than a sprinkle of salt, a drizzle of olive oil, and a squeeze of lemon right after they come off the grill. If you’re so inclined, this recipe also includes an herby dressing, but you can easily swap it for your favorite pesto or chimichurri instead. Or, add a creamy dipping sauce and you’re set.
Leftover grilled vegetables can be chopped and tossed into pasta salads, added to a bowl of hummus or cooked grains for a quick dinner, or served as toppings for an at-home pizza night. Whatever your summer brings, here’s hoping it includes a lot more grilled vegetables.
Cook without disturbing for three to four minutes on the first side to get some grill marks, then continue to cook for the following total cook times (the number below includes the three to four minutes on the first side):
- Bell peppers and onions: Eight to 10 minutes
- Yellow squash, zucchini, eggplant, and mushrooms: Seven to eight minutes
- Asparagus, green onions, and tomatoes on the vine: Four to six minutes
