Grilled Vegetable Sandwiches
Submitted by pattiwhack
Grilled vegetable sandwiches loaded with broiled eggplant, zucchini, squash, and roasted red peppers on toasted French rolls with a tangy yogurt-Dijon dressing.
YIELD
6 servingsPREP
30 minCOOK
10 minREADY
40 minStacked high with broiled eggplant, zucchini, yellow squash, red onion, and roasted red peppers, all stuffed into toasted French rolls with a punchy yogurt-Dijon dressing. This is a vegetable sandwich that actually satisfies.
The vegetables get sliced ¼ inch thick, seasoned with Italian herbs and cayenne, then broiled until charred on both sides. That broiler char concentrates the flavors and gives each slice a smoky edge you won’t get from raw vegetables. Scooping out the soft dough from inside the rolls creates a well that holds the stacked vegetables without everything sliding out the sides.
The dressing is where the flavor really lives: nonfat yogurt blended with Dijon mustard, shallots, garlic, lemon juice, and hot sauce. It’s creamy and tangy without any oil or mayo. Spread it on the top half of the roll so it hits you with every bite.
Chef Tips
- Slice all vegetables to the same ¼ inch thickness so they broil evenly. Thicker slices need longer and will hold up the whole batch.
- Toast the scooped-out rolls under the broiler for just 2 minutes per side. They burn fast without the insulating dough.
- Layer strategically: tomato on the bottom, then sturdy eggplant slices, then softer squash on top. This keeps the structure stable.
Variations
- Add a slice of fresh mozzarella or crumbled goat cheese for a richer sandwich.
- Use ciabatta or focaccia instead of French rolls for a different bread texture.
- Swap the yogurt dressing for pesto or hummus for a quicker spread.
Ingredients
Directions
Preheat the broiler.
Put all the dressing ingredients in a blender and mix at low speed until smooth.
Set aside.
Arrange the eggplant, yellow squash, zucchini and onion in a single layer on a cookie sheet.
Sprinkle the italian seasoning and cayenne pepper over all of the rounds.
Spray the vegetables oil over to coat lightly.
Broil the vegetbales for about 5 minutes, until brown.
Turn the rounds over and brown the other side.
Remove the cookie sheet, leaving the broiler on.
Third each of the roasted bell peppers.
Cut each of the rolls in half legthwise and scoop out the soft inner dough.
Place them on the broiler rack and toast for about 2 minutes per side.
Put a slice of tomato (or two) in the well at the bottom of each roll.
Dust with black pepper and jalepeno pepper.
Evenly divide basil leaves, arugula leaves, red pepper on each roll.
Layer on slices of eggplant, yellow squash, zucchini and onion.
Coat the inside of the remaining half of each roll with the dressing, and place it on top of the vegetables.
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