California grilled veggie sandwich
Indulge in a flavorful and nutritious California Grilled Veggie Sandwich! This easy recipe combines creamy garlic lemon mayo, vibrant red peppers, sweet onions, tender squash, and zucchini, all layered with tangy feta cheese between hearty whole-wheat bread. Perfect for a healthy lunch or dinner!
- 16 Jul 2024
- Cook time 20 min
- Prep time 30 min
- 4 Servings
- 10 Ingredients
The California Grilled Veggie Sandwich is a delicious and healthy option that combines an array of colorful vegetables with creamy feta cheese and a zesty garlic mayonnaise dressing. Perfect for lunch or a light dinner, this sandwich celebrates the fresh flavors of the season and provides a nutritious meal that's quick to prepare.
Ingredients:
Instructions:
- In a small bowl, combine the mayonnaise, minced garlic, and lemon juice. Mix well and set aside for the flavors to meld while preparing the vegetables.
- Preheat your grill to medium-high heat.
- In a large bowl, toss the sliced red bell pepper, onion, squash, and zucchini with olive oil until evenly coated.
- Place the vegetables on the grill, using a grill basket if you have one to prevent smaller pieces from falling through the grates. Cook for about 5-7 minutes, turning occasionally until they are tender and have a nice char.
- While the vegetables are grilling, lightly toast the whole-wheat bread slices on the grill or in a toaster until they are golden and slightly crispy.
- Spread the garlic mayonnaise mixture evenly onto one side of each toasted bread slice.
- Layer the grilled vegetables onto four slices of the bread. Start with the red bell pepper, followed by the onion, squash, and zucchini.
- Sprinkle the crumbled feta cheese evenly over the grilled vegetables.
- Top each sandwich with the remaining slices of toasted bread, mayonnaise side down.
- Cut the sandwiches in half if desired and serve immediately while warm.
Tips:
- Use fresh, organic vegetables for better flavor and nutritional value.
- Marinate the vegetables in lemon juice and olive oil for at least 30 minutes before grilling to enhance their taste.
- Use a grill pan if an outdoor grill is not available.
- For added texture and flavor, lightly toast the whole-wheat bread slices on the grill before assembling the sandwiches.
- Feel free to add other veggies like eggplant or mushrooms to customize the sandwich to your liking.
The California Grilled Veggie Sandwich is not only easy to make but also incredibly satisfying. By using fresh ingredients and a tangy garlic mayo dressing, you can create a nutritious meal that’s sure to please. Follow these steps and tips for the perfect, healthy grilled veggie sandwich every time.
| Nutrition Facts | |
|---|---|
| Serving Size | 240 grams |
| Energy | |
| Calories 270kcal | 11% |
| Protein | |
| Protein 11g | 7% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 6g | 15% |
| Sugar 8g | 8% |
| Fat | |
| Fat 16g | 19% |
| Saturated 4.46g | 15% |
| Cholesterol 20mg | - |
| Vitamins | |
| Vitamin A 150ug | 17% |
| Choline 30mg | 6% |
| Vitamin B1 0.31mg | 26% |
| Vitamin B2 0.35mg | 27% |
| Vitamin B3 3.33mg | 21% |
| Vitamin B6 0.46mg | 27% |
| Vitamin B9 63ug | 16% |
| Vitamin B12 0.32ug | 13% |
| Vitamin C 45mg | 50% |
| Vitamin E 1.14mg | 8% |
| Vitamin K 18ug | 15% |
| Minerals | |
| Calcium, Ca 210mg | 16% |
| Copper, Cu 0.21mg | 0% |
| Iron, Fe 2.12mg | 19% |
| Magnesium, Mg 63mg | 16% |
| Phosphorus, P 230mg | 18% |
| Potassium, K 480mg | 14% |
| Selenium, Se 18ug | 33% |
| Sodium, Na 600mg | 40% |
| Zinc, Zn 1.91mg | 17% |
| Water | |
| Water 170g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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