California Grilled Veggie Sandwich
The California Grilled Veggie Sandwich combines smoky grilled vegetables, creamy avocado, and a tangy spread for a satisfying, nutrient-rich meal.
Ingredients
- 1 small zucchini, sliced lengthwise
- 1 Yellow squash , sliced lengthwise
- 1 Red bell pepper, cut into wide strips
- ½ red onion, sliced into rings
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 ripe avocado, sliced
- 4 slices of whole-grain or sourdough bread
- 2 pesto or hummus (optional)
- ¼ cup crumbled feta cheese (optional)
- 1 handful of fresh spinach or arugula
- 2 tbsp balsamic glaze (optional for drizzle)
Instructions
- Prepare the Vegetables: Preheat your grill or a stovetop grill pan to medium-high. Brush the zucchini, squash, red bell pepper, and onion slices with olive oil, then season with salt and pepper.
- Grill the Veggies: Place the vegetables on the grill and cook for about 2-3 minutes per side, or until they have beautiful grill marks and are tender.
- Toast the Bread: Lightly toast the bread slices on the grill or in a toaster until golden brown.
- Assemble the Sandwich: Spread pesto or hummus on each slice of bread. Layer the grilled vegetables, avocado slices, fresh spinach or arugula, and feta cheese if using. Drizzle with balsamic glaze for extra flavor.
- Serve: Place the remaining bread slice on top, slice in half, and enjoy immediately.
Notes
- Feel free to swap out veggies based on what you have available. Portobello mushrooms, eggplant, and cherry tomatoes are excellent additions.
- This sandwich is best served fresh to enjoy the crispiness of the veggies and bread.