Follow these steps for perfect results
dried oregano
fresh basil
chopped
salt
fresh-ground black pepper
wine vinegar
olive oil
eggplant
cut into 1/2-inch slices
zucchini
cut into 1/2-inch slices
red bell peppers
cut into wedges
red onion
cut into 1/2-inch slices
crusty rolls
split
pesto
store-bought or homemade
romaine lettuce
tomatoes
sliced
Prepare the grill.
In a large bowl, combine oregano, basil (if using), salt, black pepper, wine vinegar, and olive oil.
Add the eggplant, zucchini, bell peppers, and red onion to the bowl and stir to coat with the dressing.
Grill the vegetables in batches, turning once, until lightly browned and tender (10-15 minutes per batch).
Spread 1 tablespoon of pesto on the inside of each roll.
Assemble the sandwiches by layering grilled vegetables, romaine lettuce, and tomato slices in the rolls.
Expert advice for the best results
Marinate the vegetables for at least 30 minutes before grilling for added flavor.
Use a grill basket or foil to prevent smaller vegetable pieces from falling through the grates.
Adjust grilling time based on the thickness of the vegetable slices.
Everything you need to know before you start
10 minutes
Vegetables can be grilled ahead and stored in the refrigerator.
Serve the sandwich open-faced or cut in half for easy handling.
Serve with a side salad or potato chips.
Soft, nutty, and easy to drink; partners well with vegetables.
Light and refreshing, complements the grilled vegetables.
Discover the story behind this recipe
Vegetarian sandwiches are popular in many cultures as a healthy and flavorful meal option.
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