grilled summer veggie sandwich
Grilled Summer Vegetable Sandwich

This recipe is inspired by all of our summer veggies and herbs! Zucchini, tomatoes and basil are growing out of control in my garden right now, so I wanted to have a recipe that would help me use them all up! This sandwich is a fun option if you are tired of grilling the traditional hamburger and hot dog.

Ingredients

  • 3-4 medium zucchini or yellow squash (~1 pound)
  • 2 large red bell peppers
  • 8 oz container baby bella or crimini mushrooms
  • 8 slices of your favorite bread
  • 2 tablespoons olive oil
  • 8 oz brie cheese (optional)

Marinade

  • 1/4 cup olive oil
  • 2 medium cloves garlic, minced
  • 2 Tablespoons balsamic vinegar
  • 2 teaspoons fresh thyme leaves, chopped
  • 1 teaspoon Dijon mustard
  • Zest from one lemon (about 2 teaspoons) (you’ll use the juice in the pesto)
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper

Basil & Toasted Cashew Pesto

  • 1/3 cup cashews
  • 3 cups loosely packed fresh basil
  • 2 medium cloves garlic, minced
  • 2 Tablespoons fresh thyme leaves
  • 1 Tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 2 Tablespoons nutritional yeast flakes or (grated Parmesan, optional)
  • 1/3 cup olive oil

Instructions

  1. Slice the zucchini/squash lengthwise, 1/4- to 1/2-inch thick. Cut the bell pepper into 1-inch wide strips and slice the mushrooms. Lay in a roomy baking dish.
  2. In a small bowl, whisk together all marinade ingredients. Taste and add additional salt and pepper if desired. Pour over the veggies and toss gently. Let sit for about 30 minutes.
  3. Meanwhile, make the pesto. First, toast the cashews. To toast, set a small pan over medium heat and add the walnuts. Stir frequently until golden and fragrant, about 5 minutes.
  4. Add to the pitcher of a blender or a food processor. Add the basil, garlic, thyme, lemon juice, nutritional yeast or Parmesan, and salt.
  5. Turn on the blender or food processor, streaming in the olive oil as it runs, until a sauce forms. Taste pesto and add additional salt if needed.
  6. Prepare your grill – medium direct heat, about 375 degrees. Lay the vegetables on the preheated grill grates and cook until grill lines form, about 5 minutes. Flip and cook on the other side until tender and cooked through, about 5 more minutes. Transfer from the grill to a platter.
  7. Brush the bread slices with the olive oil. Toast the bread on the grill or in the toaster.
  8. Assemble the sandwiches. Smear both sides of the bread with pesto. Add a layer of zucchini/ squash, some red pepper strips, a few mushrooms and slice of brie cheese (optional).
  9. Close, cut in half, and serve!
Emily McCormick

Emily McCormick

Emily McCormick is a Registered Dietitian Nutritionist and is a Licensed Dietitian in the state of Texas. She graduated in 2013 from the University of Texas at Austin with a Bachelor’s of Science in Nutrition and completed the Coordinated Program in Dietetics at UT in 2016.

While pursuing her education, Emily has worked in the health and nutrition industry for 6 years. She has held positions in the Food Management industry as well as in Food Research and Development. In her free time, Emily enjoys cooking, traveling, playing soccer and hiking the greenbelt with her dog.
Emily McCormick

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