The ultimate grilled veggie sandwich is packed with delicious charred veggies and features a quick homemade sun-dried tomato basil spread! This easy veggie sandwich bursts with goodness at every layer. Make it for lunch or bring to a picnic. (nut-free, options for soy-free, gluten-free)

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total time: 35 minutes
  • Yield: 4
  • Category: dinner, lunch
  • Cuisine: American, Italian

Ingredients

For the Grilled Veggies

  • 1 long or large eggplant (sliced into 1/4-inch thick slices)
  • 1 zucchini (sliced a 1/4-inch thick slices)
  • 1 red onion (sliced into 1/8 inch thick slices or into 1/4-inch thick wedges)
  • 1 red bell pepper (sliced into 1/4-inch thick slices)
  • 7 ounces firm or extra firm tofu (pressed for 15 mins then sliced thin, or use soyfree chickpea tofu or meat sub)
  • oil (use a neutral, high-heat oil)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

For the Sun Dried Tomato Spread

  • 1/4 cup sun dried tomatoes (, oil packed or dry)
  • 1/2 cup fresh basil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder (or a small garlic clove)
  • 1 tablespoon olive oil
  • 6-7 tablespoons water

Assemble

  • 8 bread slices (gluten-free is fine to use)

Method

Grill the veggies.

  1. Heat your grill pan or the outdoor grill. You can also use a regular flat skillet, cast iron pan, or use a panini press. Once hot, brush the grill pan with oil then place the sliced vegetables on the pan. Brush some oil on the veggies. Sprinkle a little bit of salt and pepper and cook, pressing the veggies occasionally. You can use a spatula to press these vegetables down or use heavy grill weight. You can use skewers or toothpicks to keep the onion together.
  2. Cook until the vegetables have good golden brown stripes on them. Flip and continue to cook. Place tofu slices on the grill as well. Brush with oil. Sprinkle with salt and pepper. Optionally, drizzle a few drops of soy sauce and grill on both sides.

Meanwhile, make the sun dried tomato spread.

  1. Add all of the spread ingredients to the blender and a 1/4 cup of water and blend.
  2. Let the mixture sit for 2 to 3 minutes, then blend again and then add water, 1 tablespoon at a time, until the mixture is a spreadable consistency. Taste and adjust salt and flavor. This spread benefits from sitting for a bit. So make ahead and refrigerate for a few hours, if possible, and then adjust flavor if needed.

Assemble the Grilled Veggie Sandwich

  1. Toast your bread slices, then apply the spread on both of the slices. Top with the grilled vegetables, then close the sandwich and serve! You can also add some crunch with lettuce or sliced cucumber.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.