Recipe/ Vegetarian

Grilled Veggie Sammiches

Who doesn’t love a good BBQ?
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
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!
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

Yield 2 sandwiches


  • 2 Large Portobello Mushrooms, stems cut off.
  • 2 Red Bell Peppers.
  • 1 Large Sweet Onion, sliced into 1/2" rounds.
  • 1 Medium Zucchini, sliced into 1/2" rounds.
  • Fresh Basil Leaves.
  • 8 Oz. Fresh Mozzarella, roughly torn or cut into chunks.
  • 2 Ciabatta Buns (or bread of your choice), sliced in half.
  • Extra Virgin Olive Oil.
  • Coarse Sea Salt & Fresh Cracked Black Pepper.
  • Dijon Mustard (optional).

For Marinade:

  • 1 Large Shallot, thinly sliced.
  • Handful of Fresh Herbs (i.e. thyme, tarragon, oregano, basil).
  • 3 Cloves of Garlic, minced.
  • Few Glugs Good Quality Balsamic Vinegar.
  • Few Glugs Good Quality Extra Virgin Olive Oil.
  • Coarse Sea Salt & Fresh Cracked Black Pepper.


  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.


  • Amy
    August 27, 2012 at 4:40 PM

    oh my yum!!!

    • Kristy Lynn
      August 30, 2012 at 5:13 PM

      why thanks love!

  • Melanie
    August 27, 2012 at 5:36 PM

    Your pictures remind me that summer is still very much alive! I love grilling, so these sandwiches are great!

    • Kristy Lynn
      August 30, 2012 at 5:13 PM

      i’m gonna drag it out as long as possible. the sandwiches and the summer 🙂

  • Cheap Ethnic Eatz
    August 27, 2012 at 5:56 PM

    Nice veggie sammiches 😀 I though I felt the autunm air…but then boom heat wave again last 4 days

    • Kristy Lynn
      August 30, 2012 at 5:13 PM

      wow! we haven’t got much heat at all this summer – lucky!

  • Sarah E.
    August 27, 2012 at 6:04 PM

    That looks so so good! My family loves veggies – we will have to try this soon!

    • Kristy Lynn
      August 30, 2012 at 5:14 PM

      let me know how it works out for you Sarah!

  • KT
    August 27, 2012 at 6:21 PM

    It won’t let me link – although I do have a link to yours on mine! Happy Monday 🙂

    • Kristy Lynn
      August 30, 2012 at 5:14 PM

      Happy Monday to you! i’m not sure what you mean that it won’t let you link…?

  • Melissa
    August 27, 2012 at 8:26 PM

    These sound like they are right up my alley. Your pictures are amazing, too! Thanks for sharing! 🙂

    • Kristy Lynn
      August 30, 2012 at 5:15 PM

      thank you Melissa!

  • Baking Addict
    August 27, 2012 at 10:42 PM

    Wow this looks amazing and definitely very summery – perfect for BBQ weather.

  • SnoWhite
    August 27, 2012 at 11:16 PM

    There’s nothing I love more than grilled veggies… but coupled with grilled cheese – now that looks incredible.

    • Kristy Lynn
      August 30, 2012 at 5:15 PM

      oh yes!! vegetables and cheese = perfect summer food to me!

  • Asiya @ Chocolate and Chillies
    August 28, 2012 at 3:41 AM

    Love grilled vegetable sandwiches…great SRC pick!

    • Kristy Lynn
      August 30, 2012 at 5:15 PM

      thank you Asiya!

  • Lindsey at NW Backyard Veggies
    August 28, 2012 at 6:20 AM

    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.

    • Kristy Lynn
      August 30, 2012 at 5:16 PM

      hahahaha all you gotta do Lindsey is say “yes”. do it. give consent. 😉

  • Tandy
    August 28, 2012 at 1:41 PM

    I should not have read this hungry! *wipes drool off keyboard* it looks amazing 🙂

    • Kristy Lynn
      August 30, 2012 at 5:16 PM

      hahaha – thank you Tandy!

  • Tiffany
    August 28, 2012 at 2:27 PM

    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!

    • Kristy Lynn
      August 30, 2012 at 5:17 PM

      me too! i mean eat it for lunch, not explore my blog.

  • Gingered Whisk
    August 28, 2012 at 3:42 PM

    These look great, so delicious!

    • Kristy Lynn
      August 30, 2012 at 5:17 PM

      thanks lovely!

  • Shut Up and Cook
    August 29, 2012 at 5:30 AM

    Oh yes!

    So love grilled veggie sandwiches…especially when the CSA box is lurking and the guilt of not using it is nipping at its heals.

    I recently did a Grilled Veggie Panini with a White Bean, Brocoli, and Cheddar soup that was delicious!

    • Kristy Lynn
      August 30, 2012 at 5:18 PM

      that was exactly my thinking. just shove em between to pieces of bread and enjoy them as is 🙂

  • Amanda @ Once Upon a Recipe
    August 30, 2012 at 8:30 PM

    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!

    • Kristy Lynn
      September 4, 2012 at 8:22 PM

      i love ultimate!! hope it goes well!!

  • Shari TheSaucyGourmet
    August 31, 2012 at 5:40 PM

    YUM, YUM, YUM. I can’t wait to try this!

    • Kristy Lynn
      September 4, 2012 at 8:22 PM

      hahaha – thank you!

  • Kirstin
    September 2, 2012 at 1:55 AM

    Oh wow! Yummy! and I LOVE your “a few glugs”….(C:

    • Kristy Lynn
      September 4, 2012 at 8:22 PM

      i’m very specific 😉

  • April @ The 21st Century Housewife
    September 3, 2012 at 8:08 PM

    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!

    • Kristy Lynn
      September 4, 2012 at 8:23 PM

      aw! thank you to your husband and son – both of whom have excellent taste 😉

      p.s. too bad we can’t meet for a drink!