The last grilled vegetarian sandwich is full of delicious charred vegetables and has a rapid diffusion of the tomato basil dried at home! This easy vegetarian sandwich explodes with goodness to each layer. Do it for lunch or lead to a picnic. (Options without walnuts, without soy, gluten -free). This recipe was published for the first time on August 20. 2021.
Prepare for the latest grilled vegetarian sandwich – one that rival with everything you can get to the gastronomy counter. The smoky grilled vegetables, sweet and kept with the perfect quantity of coal inserted in toasted slices of bread with a tomato pesto dried in the sun that brings this sandwich to the next level!
Everything is done from scratch here and you can grill the vegetables on the hob to enjoy this sandwich all year round.
This sandwich is soy and walnutless. And it is gluten -free, as long as you use gluten -free bread.
There is a lot of space for experimentation in this vegan grilled vegetable sandwich recipe. I used grilled aubergines, courgettes, red onion and peppers. If you want, add fennel, enders or mushrooms. All of these would make vegetable substitutes. Hummus, anacardi, vegan pesto or expert white beans puree can replace the spread of dry tomato.
You can completely jump the diffusion and overcome the vegetarian sandwich with vegan cheese or simply add a pile of fresh basil or mint leaves. However, I love the diffusion in this, and I think you too.
Because you will love this sandwich
- The keen grid vegetables obtain those super tasty charred edges
- The diffusion of tomato dried in the sun rich in umami brings it to the next level
- The Tofu Gilld adds proteins and makes this Sandwich super satisfactory
- The diffusion is quick to do in the blender
- versatile! Grilled your favorite vegetables for this sandwich.
- Gluten -free and walnuts with an easy option without soy
More satisfying sandwiches
For dry dry tomato.
Prevent the screen from becoming dark
Grill the vegetables.
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Heat the grilled pan or external grill. You can also use a normal flat pan, a cast iron pan or use a panini press. Once hot, brush the pan with the grill oil Then place the sliced vegetables on the pan. Brush a little oil on vegetables. Sprinkle a little salt and pepper And cook, pressing the vegetables from time to time. You can use a spatula to press these vegetables or use a heavy weight weight. You can use skewers or toothpick to keep the onion together.
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Cook until the vegetables have good golden brown strips on them. Upside down and continues to cook. Place tofu Slices also on the grid. Brush with oil. Sprinkle with salt and pepper. Optionally, season a few drops of I am sauce and grid on both sides.
In the meantime, make the dried tomato spread to the sun.
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Add the whole Distribute the ingredients to the blender and 1/4 cup of water and mixture.
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Leave the mixture to rest for 2-3 minutes, then mix and then add waterfall1 tablespoon at a time, until the mixture is a small consistency. Taste and season the salt and flavor. This spread benefits from sitting for a while. So do in advance and refrigera for a few hours, if possible, and therefore regulate the flavor if necessary.
Assemble the grilled vegetarian sandwich
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Toast the slices of bread, then apply the diffusion on both slices. Top with grilled vegetables, then close the sandwich and serve! You can also add a little crunch with lettuce OR sliced cucumber.
More proteins: Add a little grilled vegan chicken or add some white beans cooked to the spread of dried tomato.
For a more creamy diffusion, add 2-3 tablespoons of hemp seeds or anacardi or 1/2 cup of cooked white beans and mix and use.
This recipe is walnuts. To make it without soy, omit the tofu and only make a vegetarian sandwich. Or add the sub -stores without soy. It is gluten -free as long as you use gluten -free bread.
Calories: 275Kcal, Carbohydrates: 38G, Protein: 13G, Fat: 9G, Saturated fat: 1G, Polynsaturo fat: 3G, Monolysatuine fat: 4G, Trans fat: 0.01G, Sodium: 868mg, Potassium: 573mg, Fiber: 5G, Sugar: 10G, Vitamin A: 1326Iu, Vitamin C: 54mg, Soccer: 165mg, Iron: 4mg
Nutritional information is calculated automatically, so they should be used only as approximation.
Ingredients and replacements
- bread – Multigrain, wheat, focaccia, ciabatta whatever you want. Use gluten -free bread if necessary.
- vegetables: Red onion, pepper, courgettes and aubergines – the typical mix of summer vegetables. Feel free to exchange a vegetables with the other, use other vegetables such as fennel, mushrooms, summer pumpkin, etc.
- salt and pepper provide enough Space for grilled vegetables – we want the vegetable flavor to shine here
- The basis of the diffusion is made using dried tomatoes. You can use the dried ones or those that are already marinated in oil.
- Very fresh basil It gives the widespread tomato this wonderful flavor of Mediterranean pesto that we love so much!
- lemon juice It adds freshness to the diffusion. You could also add a little lemon zest, for a more lemony diffusion
- pepper bows Add a little heat to the diffusion: feel free to add less or more to taste. Don’t worry, with the amount listed, it won’t be too spicy!
💡 Tips
- If you don’t have a pan, you can throw the vegetables in olive oil, season with salt and pepper and cook them in the oven. Finish them under the grill to obtain that character.
- You can add a little more protein to this sandwich by adding a little vegan chicken or a grilled or crocked tofu. Press the tofu before using and then grill it on the pan with salt and pepper Add layer in the sandwich. You can also add white beans to the spread of the tomato dried in the sun
- If you use dried tomatoes in the marinated sun packaged in oil, you can use the oil from the jar instead of olive oil for the spread of the tomato dried in the sun.
- Cut the courgettes and aubergines in the long sense if grill outdoors, so as not to have to endure all those small rounds that fall through the grill.
How to make a grilled vegetarian sandwich
Heat the grilled pan or external grill. You can also use a normal flat pan, a cast iron pan or use a panini press. Once hot, brush the pan with the grill oil Then place the sliced vegetables on the pan. Brush a little oil on vegetables. Sprinkle a little salt and pepper And cook, pressing the vegetables from time to time. You can use a spatula to press these vegetables or use a heavy weight weight. You can use skewers or toothpick to keep the onion together.
Cook until the vegetables have good golden brown strips on them. Upside down and continues to cook. Place tofu Slices also on the grid. Brush with oil. Sprinkle with salt and pepper. Optionally, season a few drops of I am sauce and grid on both sides.
Add the whole Distribute the ingredients to the blender and 1/4 cup of water and mixture.
Leave the mixture to rest for 2-3 minutes, then mix and then add waterfall1 tablespoon at a time, until the mixture is a small consistency. Taste and season the salt and flavor. This spread benefits from sitting for a while. So do in advance and refrigera for a few hours, if possible, and therefore regulate the flavor if necessary.
Toast the slices of bread, then apply the diffusion on both slices.
Top with grilled vegetables, then close the sandwich and serve! You can also add a little crunch with lettuce OR sliced cucumber.
Make-ahead indications
The diffusion can be made in advance and kept in the fridge for a week in an airtight container.
You can also grill the vegetables in advance. Here are some conservation tips: they should be fine at room temperature for up to 2 hours. To keep the vegetables for a couple of days, cool them in layers in shallow covered containers for a maximum of 2 days
Frequent questions
This recipe is walnuts and without soy if you don’t add tofu. It is also gluten -free, as long as you choose a gluten -free bread.
The red onion, the bell pepper, the courgettes and the aubergines work great. You can really use any vegetables that work well on the grill, such as Summer Squash, other peppers, fennel, edition or mushrooms.
