Grilled Veggie Sandwich
Perfect for meatless Mondays, this sandwich is packed with grilled summer veggies & burrata cheese, then topped with pesto & balsamic glaze.
Servings: 4 servings
Calories: 604kcal
Ingredients
- 1 loaf ciabatta bread, halved lengthwise (283 grams)
- 2 cups baby arugula (76 grams)
- 1 small zucchini, ends trimmed and sliced into 1/4" thick ribbons (120 grams)
- 1 small yellow squash, ends trimmed and sliced into 1/4" thick ribbons (120 grams)
- 3 mini sweet peppers, trimmed and halved
- 1/3 small red onion, sliced into 1/4-1/2" rings
- 1 ball burrata cheese (4 oz)
- 1/3 cup Basil Pesto
- 3 tbsp balsamic glaze
- 2 tsp olive oil
- Flakey sea salt and black pepper to taste
Veggie Marinade
- 3 tbsp olive oil
- 1 tbsp champagne vinegar
- Juice and zest of 1/2 a lemon
- 1 clove garlic, grated
- 1/4 tsp Oh My Spice! Lemon Pepper Seasoning
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
Prep the Veggies
- Add all veggie marinade ingredients to a dressing shaker and shake until the oil is emulsified no longer separated from the vinegar and lemon juice.
- Drizzle about 1/2 of the marinade over the baby arugula and toss to mix. Drizzle the remaining marinade over the zucchini and squash ribbons and halved peppers, then toss gently to coat evenly.
Grill the Bread and Veggies
- Pre-heat grill to 400°F.
- For the bread: As the grill pre-heats, brush the bread lightly with olive oil on the cut sides and place cut side down on the grill grates once the grill reaches 350°. Grill for 3-5 minutes or until light grill marks appear. Set aside.
- For the zucchini, yellow squash, and peppers: Grill directly on grates at 400°F for 5-7 mins or until tender & grill marks form, flipping 1-2 times to avoid burning.
- For the red onion: A grill topper is helpful to avoid losing parts of the onions – grill at 400°F for 7-9 minutes or until tender, flipping once.
Assemble the Sandwich
- Brush the bottom slice of ciabatta with pesto, then layer with grilled onions, grilled zucchini, grilled yellow squash, grilled peppers, dressed arugula, and burrata chunks. Season generously with salt and pepper. Drizzle with balsamic glaze, then top with remaining ciabatta half.
- Cut sandwich loaf into 4 pieces and serve immediately.
Notes
Scan the barcode below or search for "Peanut Butter and Fitness Grilled Veggie Sandwich" to log this food in My Fitness Pal.
Nutrition
Calories: 604kcal | Carbohydrates: 63g | Protein: 17g | Fat: 31g | Cholesterol: 22mg | Sodium: 928mg | Potassium: 336mg | Fiber: 4g | Sugar: 11g