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Grilled Veggie Sandwich

"Buttered" toasted bread generously layered with thin sliced vegetables and grilled until warm makes a scrumptious vegan lunch.

"Buttered" toasted bread generously layered with thin sliced vegetables and grilled until warm makes a scrumptious vegan lunch.
"Buttered" toasted bread generously layered with thin sliced vegetables and grilled until warm makes a scrumptious vegan lunch.

Grilled Veggie Sandwich

Serves 2

Ingredients:

  • 2 tablespoons olive oil

  • 1 zucchini, cut into thin strips with vegetable peeler

  • 1 cup roasted red bell peppers in a jar, drained

  • 1/2 cup marinated artichoke hearts, drained, thinly sliced

  • Salt and freshly ground black pepper

  • 4 slices vegan bread

  • 4 tablespoons vegan butter

  • 2 to 4 tablespoons pesto


Directions:

  1. Heat oil in a medium skillet over medium heat.

  2. Add zucchini and cook, tossing often with tongs, until tender.

  3. Add peppers and artichoke hearts, tossing to combine. Taste and season with salt and pepper. Set aside.

  4. Spread one side of each slice of bread with butter and the other side with pesto.

  5. Heat a large skillet over medium heat. Brush with oil.

  6. Lay 2 slices of bread buttered side down in the skillet and pile with zucchini mixture. Set remaining 2 slices of bread overtop mayonnaise side down.

  7. Cover skillet with a lid and cook for 3 minutes or until sandwiches are lightly browned on the bottom. Use a spatula to carefully flip sandwiches and continue to cook until lightly browned.

  8. Transfer to serving plates, slice, and serve.


More tasty vegan lunch recipes! 
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