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★ Why You'll Love this Recipe ★
Trade Burgers for Veggies
These delicious, open-faced grilled vegetable sandwich will quickly become a favorite dinner to make during grill season. They are so tasty, filling completely vegetarian and easy to make.
These grilled veggie sandwiches make an easy and light weeknight meal or a hearty appetizer. Try them for your next barbecue— something other than burgers and dogs! Or just something different for dinner.
Layered with Flavor
The blend of grilled veggies along with feta cheese and a light aoili sauce produces really great flavor without a ton of ingredients!
More reasons to love these open-faced grilled veggie sandwiches:
- The lemon-garlic marinade and aioli sauce adds a punch of flavor and a touch of creaminess.
- It's a hearty vegetarian appetizer or meal.
- You can grill or cook the veggies in a skillet on the stove top.
- They look as good as they taste making them an impressive dish to serve guests.
★ Ingredients You'll Need ★
You'll need an assortment of vegetables, bread, cheese and a a few ingredients to make the sauce.
Here's a look at everything you'll need:
Vegetables
You can use any veggies you'd like but here is my favorite combination:
- Bell peppers. Any color or mix of colors.
- Yellow squash. Peel-on, thinly sliced.
- Zucchini. Peel-on, thinly sliced.
- Portobello mushrooms. You can also use white mushrooms. Both are delicious!
- Red onion. You can also use white or yellow onion.
Bread
Ciabatte bread offers a chewy, sturdy base for these open-faced sandwiches. You could use another type of bread if you prefer.
Aioli Sauce & Feta
- Mayo, lemon juice, and garlic combine to make a delicious sauce.
- Feta cheese. Adds tang and creaminess.
You'll need a bit of oil to cook the vegetables. Olive oil, grape seed oil or avocado oil are my top choices.
★ How to Make this Recipe ★
These sandwich come together in 3 main steps.
Here's a look:
- Combine ingredients for aioli sauce.
- Toast the bread.
- Grill the veggies.
- Layer zucchini and squash.
- Add mushrooms, peppers and onions.
- Top with feta and garlic aioli then serve.
Super simple. So good!
★ Tips & FAQs ★
If you'd like you can swap out mayo with plain Greek yogurt in your aoili sauce. My mom is not a fan of mayonnaise. Even though I've tried to convince her there is really only just a little bit in the aioli sauce, she still just isn't a fan. So for her, and when I want to lighten up this dish, I make that swap.
Your choice if you want to do this too. Both produce great results but the Greek yogurt is a bit more nutritious too and adds some extra tang. You can also lighten up the aioli by using light mayo.
Truly, you could use any veggies but here are the ones I love: yellow summer squash, zucchini, mushrooms, bell peppers and red onion.
During grill season, many stores have prepackaged veggies, already cut and ready to be grilled. This particular combination of veggies — squash, zucchini, bell peppers, mushrooms and red onion is one I see often already all sliced and packaged together. I really prefer fresh-sliced veggies but if you don't have time, this is a great next-best option.
You can usually find ciabatta bread at your local bakery. Toast them lightly so they're nice and crunchy. If you can't find ciabatta bread, any dry, crusty bread would work well.
Aioli is traditionally an emulsion of garlic and olive oil, sometimes with egg yolk, while mayonnaise uses egg and neutral oil. Today, most "aioli" is just mayo mixed with garlic and lemon juice—essentially a fancy, flavored mayo.
Grilling veggies directly on the grate usually leads to them falling through and making a mess. If you want grill marks, use a cast iron griddle with ridges—it heats evenly, drains moisture, and leaves veggies crisp and flavorful. Choose one with edges to help keep veggies contained when flipping, a cast iron griddle works great. Don't have a griddle? A veggie basket, cast iron skillet, or heavy-duty baking sheet works too. Just stir occasionally and watch closely to avoid burning—when veggies start to darken or stick, it's time to flip.
"Open-faced" is just a fancy way of saying these sandwiches only use one piece of bread. This helps cut down carbs and also looks pretty when served. Win-win!
★ More Vegetarain Recipes ★
Looking for more vegetable-packed recipes?
Browse all my vegetarian recipes and be sure to Pin your favorites for later.
This open-faced grilled vegetable sandwich recipe was featured on South Your Mouth!
Grilled Veggie Feta Sandwich
Equipment
Ingredients
- 2 ciabatta rolls
- ¼ cup feta cheese
- 4 portobello mushrooms optional
- ½ yellow squash
- ½ zucchini
- ½ red bell pepper
- ½ green bell pepper
- ½ small red onion
- 1 tablespoon cooking oil
LEMON-GARLIC AIOLI SAUCE
- 2 tablespoon lemon juice
- ¼ cup mayo swap with Greek Yogurt to lighten up
- 1 tablespoon garlic paste
Mighty Mrs. is a #WalmartPartner.
Instructions
- Prep veggies. Slice mushrooms, squash, zucchini, bell peppers, and onion.
- Grill veggies. Line your grill with a large sheet of foil or use a flat griddle. Spray with cooking spray or rub with oil to prevent sticking.Heat grill to high then add veggies. Stir the vegetables occasionally as they cook. Grill for about 15 minutes or until veggies are softened and a lightly charred.
- Prepare sauce. Make the lemon-garlic aioli sauce by simply mixing together the ingredients in a small dish.
- Toast bread. Slice ciabatta rolls in half and toast lightly on the grill or in the toaster.
- Assemble sandwiches. Layer grilled veggies on top of the toasted rolls, then top with feta cheese crumbles. Spoon on lemon-garlic sauce and you're ready to serve!
Notes
- You can buy veggies on skewers at many stores, especially during the summer months. So cooking your vegetables on a skewer is another option.
- Omit the mushrooms if you're not a fan.
Patricia says
Tasted this sandwich 8 years ago when I was in Cancun. Delicious. Have made it numerous times since.
Angela G. says
I'm so glad you enjoyed it. It's one of my all-time favorite sandwiches. Sounds like enjoying it in Cancun would be the ultimate experience!!