Grilled Veggie Sammiches

Who doesn’t love a good BBQ?
 
Seriously.
 
IMG_4423
There’s nothin’ like the smokey aroma of grilling food. Whether it’s a steak or potato or ear of freshly shucked farmer’s market corn, that smokey BBQ essence that wafts through the neighborhood is second only to my beloved campfire smell.
 
And the company that accompanies a BBQ is nothing to be laughed at either. Good friends. Cold beer. Icy spirits. Refreshing wine. Solid music. Hopefully a little beersbie
 
IMG_4414
I love me a good BBQ! And I know you must too because who wouldn’t love great food, great friends, great drinks, and great tunes? Exactly!
 
A good BBQ is what makes Summer so…. so… well,  Summery! And as we come to a close on Summer – c’mon, tell me you can’t feel the new Autumnal chill in the air in the evening – I’m getting in all the Summer I can!
 
IMG_4420
Speaking of Summer, it’s time again for SRC – the last one of the season! SRC = Secret Recipe Club. If you haven’t heard of it – you should get on it. It’s pretty rad. Almost as rad as beersbie.
 
This month I had Colie’s Kitchen. After pursuing around for a while I came across Grilled Vegetarian Subs. With Summer in mind, I thought, “oh heck yes”.Grilling? Good! Vegetables? Good! Cheese? Good!
I did make some adjustments to Nicole’s recipe. Whilst hers calls for some canned goods I decided to go fresh since pretty much everything on this sandwich is available at the farmer’s market right now – and in such, I marinated my mushrooms for a couple of hours prior to grilling. Also, hers were made in saute pan – I used my BBQ. After all – if you’re gonna make grilled sammies, you might as well grill, yes?
 
Grilled Veggie Sammiches
Serves 2
Write a review
Print
Ingredients
  1. 2 Large Portobello Mushrooms, stems cut off.
  2. 2 Red Bell Peppers.
  3. 1 Large Sweet Onion, sliced into 1/2" rounds.
  4. 1 Medium Zucchini, sliced into 1/2" rounds.
  5. Fresh Basil Leaves.
  6. 8 Oz. Fresh Mozzarella, roughly torn or cut into chunks.
  7. 2 Ciabatta Buns (or bread of your choice), sliced in half.
  8. Extra Virgin Olive Oil.
  9. Coarse Sea Salt & Fresh Cracked Black Pepper.
  10. Dijon Mustard (optional).
For Marinade
  1. 1 Large Shallot, thinly sliced.
  2. Handful of Fresh Herbs (i.e. thyme, tarragon, oregano, basil).
  3. 3 Cloves of Garlic, minced.
  4. Few Glugs Good Quality Balsamic Vinegar.
  5. Few Glugs Good Quality Extra Virgin Olive Oil.
  6. Coarse Sea Salt & Fresh Cracked Black Pepper.
Instructions
  1. 1-3 hours before cooking, throw all the ingredients for the marinade in a plastic bag or Tupperware container. Add the mushrooms, massage gently and seal. Set aside. You will want to flip these guys to make sure the marinade gets all over every once in a while. When ready to grill, remove from the bag, drain mushrooms and discard of any shallot bits, etc...
  2. Pre-heat your grill to medium heat.
  3. Throw the peppers, onion and zucchini in a bowl with a good glug of olive oil and some salt and pepper. Toss well to coat. Carefully place on hot grill along with the mushrooms, starting open/gill side down. Close the lid. The zucchini and onions only need about 2 minutes per side, the mushrooms about 3, whilst the peppers need about 5. Flip accordingly and remove from heat as done. While you want a nice color on the onions, peppers and mushrooms, you want the peppers BLACK.
  4. Once the peppers have finished, place in that same bag or bowl as you used for the mushrooms, seal, and let sit about 10 minutes. Once they have steamed away in there, carefully remove them from the container and gently rub off the charred skin. Slice in half, remove the seeds and then chop as desired. Voila! Your own fire roasted peppers! Slice the mushrooms as well. Add both the peppers and the mushrooms to the same pile as the rest of the finished vegetables.
  5. As your peppers rest, you can grill your bread if you like until golden.
  6. Now pre-heat your broiler and turn off the BBQ.
  7. On a baking sheet place the bottom half of the bread, a good spreading of dijon, and then layer up the veggies. Don't be shy - make this a hearty sandwich! Top with torn mozzarella. Place under broiler until cheese melts, approx. 3-4 minutes. Remove from the oven, finish with some fresh basil leaves and the other half of the bun.
  8. Eat.
She Eats http://sheeats.ca/

Hungry for more?

Sign up for occasional real food recipes, behind the scenes exclusives, seasonal eating & drinking tips, important food blogging tips and everything She Eats!

#PopsicleWeek: Sweet Summer Blackberry & Nectarine Margarita Popsicles - She Eats
Gin Old Fashioned Cocktail Recipe - She Eats
Fresh Ahi tuna fish tacos with smoky adobo crema & crunchy red cabbage coleslaw - She Eats
Greek Yogurt with Bananas - May 2015 - She Eats
Rhubarb Shrub Cocktail - SheEats.ca
Vegetarian Breakfast - Poached Eggs on Fava Beans, Kale and Sweet Potatoes - She Eats
Martinis and Popcorn - Currently April 2015 She Eats
The Forest Feast Cookbook Review - She Eats
Spring Cherry Blossom Lemon Cake (with vanilla buttercream frosting) - She Eats
Devour it with a spoon Lemon Curd Recipe - She Eats
Camelot Vineyards Chardonnary Wine - She Eats
Spring Radishes - Organic Food Appetizer - She Eats

Comments

  1. says

    Why does everything good have to have bread in it? Why, bread? Why do you taunt me?

    Carbohydrate Cock Tease.

    And before any of the paleo people start telling me that “there’s plenty of great things to eat that aren’t bread (insert perkiness here)” I will remind them with bared teeth that vegetables are not bread. So stuff it.

    This sammich looks yummy. I would like to eat it.

  2. says

    This looks so good! I want to eat it for lunch today!

    Thanks for stopping by the Modern Girl’s Guide and leaving such a nice comment! I am really enjoying exploring your blog!

  3. says

    These look wicked good! And hells yeah to the beersbie – I am playing in an ultimate frisbee tournament this weekend I can’t wait to booze it up with a little beersbie after all of the serious games have been played. F-U-N!

  4. says

    Your Grilled Veggie Sandwiches look absolutely amazing! I love the flavours in the marinade. I wasn’t the only one who thought they looked wonderful either – both my husband and son noticed me reading this post and expressed sincere admiration as well! I’m going to feature these in my H&S post this week – thank you so much for sharing them! Hope your move to Toronto went well. As I type this comment, I can see the CN Tower from my hotel room…sadly I’m only here for 24 hours!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge