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Grilled Veggie Sandwich

Updated: May 15, 2020

Here is a sandwich from a time in which we're were what I called the 95% vegan. I found it stuck in one of the yellow pads that were labeled chicken, which is why it never made my veggie cookbook.

There is a make-ahead slaw that gives the sandwich a nice crunch to charred veggies.



2 cups of apple cider vinegar

1 cup of shredded carrots

1 cup of shredded cucumbers

1 cup of thinly sliced red onions

1 jalapeno, seeded and thinly sliced

1/2 cup raw sugar

1/4 salt


1/4 cup of buttermilk

1/4 cup of Greek yogurt

3 tablespoons of the following fresh herbs, finely chopped - Italian Parsley, Chives, Celery leaves

3 tablespoon olive oil

1 tablespoon fresh lemon juice

Salt and pepper


2 Japanese eggplants, sliced in 1/4 inch thick rounds

2 zucchinis, sliced in 1/4 inch thick rounds

2 red bell peppers, seeded and cut into quarters

2 cups of microgreens or sprouts

2 avocados, seeded, skin removed and sliced

A handful of basil leaves

Olive oil

Salt and pepper

8 slices of sourdough bread - toasted

6 ounces of goat cheese



In a medium saucepan over med-high heat, sugar, salt, vinegar, 2 cups of water, bring to a boil.

Place veggies in a heatproof bowl or large jar, pour in the hot vinegar mixture, cover, set aside, and let cool. Once at room temp, place in the fridge.


Place all ingredients into a bowl and whisk. until well combined, cover and place in the fridge.


Place eggplant and zucchini on parchment-lined baking sheets with a rack on top, sprinkle with salt, and set aside, to remove some of the liquid. For about 1 hour. Add peppers to baking sheets and drizzle with olive oil. and either place in a 400degree oven or on the BBQ to char.

Now to make the sandwiches

Spread some of the goat cheese on four of the slices, then add the avocados, followed but he grilled veggies, drizzle with dressing, top the microgreens, and basil, then tops off with some slaw and cover with the other slice of toasted bread - enjoy

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