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Grilled Veggie Sandwiches are a great way to enjoy summer’s produce. Lightly toasted soft bread is loaded with smoky grilled vegetables, sliced avocado and creamy chipotle hummus. These vegan sandwiches are incredibly satisfying and they are quick and easy to make in 30 minutes. Serve them with Strawberry Margaritas and an Italian Pasta Salad at your next BBQ for the perfect summer meal.
One of the best parts of summer is grilling. I love grilled foods and I could eat a grilled veggie sandwich every single day. Whether it’s these Grilled Portobello Mushroom Burgers, Grilled Mediterranean Chicken, Steak Gyros or Summer Squash Gyros with Tzatziki, grilled meat or veggies are simply divine!
Ingredients You’ll Need For Grilled Veggie Sandwiches
- Veggies – I used zucchini, eggplant, red peppers, and 2 green onions. They are easy to grill and have sooo much flavor!
- Chipotle hummus – This is a short cut hummus recipe, just homemade or store-bought hummus blended with chipotles in adobo and a pinch of salt. The smoky peppers pair so well with the grilled veggies, but you can serve with plain hummus too!
- Bread – A good sandwich starts with good bread. I love Telera rolls found in Latin supermarkets but your favorite rolls will work great here. Ciabatta rolls are another great choice!
For the rest of the ingredients, please refer to the recipe index card below!
How to Make Grilled Veggie Sandwiches
- Start by making my short-cut hummus. Feel free to use another store-bought variety too. I like to blitz up chipotles in adobo with hummus in a food processor.
- Preheat your grill to medium-high heat. Brush both sides of the bread slices with olive oil. Add the bread, cut side down, to the grill grates and toast for about 1 minute. Just until you see grill marks and the bread is slightly toasted. Remove from the grill.
- Toss the veggies with olive oil in a bowl and a pinch of salt. Transfer them to the hot grill. And cook on each side. Each of the veggies have varying cooking times (please see below in the recipe card for specific times).
- Assemble the sandwiches! I like to add the hummus, pile on the veggies, add avocado, slice and serve.
Tips and Tricks
- Cold avocado. The sandwich was made even better with a few slices of cold avocado. I enjoyed this sandwich room temperature so no need to freak out if itโs not super warm when served.
- Telera Rolls. I like to find telera rolls at Latin super markets. Feel free to use any rolls you like (hoagies, sub sandwich bread, etc).
- Don’t cut your veggies too small. The eggplant and squash should be at least 1/4 inch thick and the peppers 1/2-inch thick. That way it will hold up nicely when grilled and won’t fall apart or inside the grill. You might also find it easier to cut the zucchini lengthwise if the rounds are too small to fit comfortably on the grates.
- Keep an eye on your bread and veggies while grilling. Grilling veggies and especially the bread is a very quick process. Watch carefully to make sure everything is cooking evenly and not browning too quickly.
Recipe FAQs
I paired it with a radish and snap pea salad, some slices of watermelon and some grilled corn. I also think this whipped feta dip, tomato confit, and a pitcher of these watermelon margaritas would be amazing.
You can use a grill pan. I like to spray a grill pan with olive oil, get it really hot and then place the veggies on the pan (don’t move them). You can also sautรฉ them in a pan if you don’t have a grill pan.
FLAVOR. You really want to make sure whatever is going on the sandwich is super flavorful and filling.
Use a few different veggies. Don’t just grill one veggie, different ones have different flavors and textures.
Always add another flavor element. I already mentioned flavor but you can always take it a step further. I used a chipotle hummus hack but you could easily mix in pesto to hummus or make a flavored mayo spread to build more flavor.
You want something that can hold up to the heat and not burst open and create lots of liquid, like tomatoes or leafy greens. Some of my favorites to grill are: red peppers (but really any peppers would be good), eggplant, green onions (keep them whole) and zucchini (or any other summer squash).
More Sandwich Recipes
Sandwiches
Ultimate Veggie Sandwich
Dinner
Cemitas Poblanas
Dinner
French Dip Sandwiches
Sandwiches
Grinder Sandwich
If you tried this Grilled Veggie Sandwiches Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Grilled Veggie Sandwiches Recipe
Equipment
- grill or grill pan
- Food processor
- 1 Silicone brush
Ingredients
Short-Cut Chipotle Hummus:ย
- 2 chipotles in adobo, from a can, I usually freeze the remaining chilesย
- 8 ounces store-bought or homemade hummus
- Pinch kosher salt , to tasteย
Veggie Sandwiches:ย
- 4 Bread Rolls or Buns
- 3 tablespoons olive oil, divided
- 1 zucchini, trimmed and cut into 1/4-inch slices
- 1/2 eggplant, trimmed and cut into 1/4-inch slices
- 1 red pepper, trimmed and cut into 1-inch slices
- 2 green onions
- 1 avocado, sliced, optional
Instructions
To Make the Short-Cut Chipotle Hummus:ย
- To a food processor, add the chipotles in adobo. Pulse until minced. Add the store-bought or homemade hummus; pulse until thoroughly combined. Give it a taste and adjust the salt to your liking. Set aside.ย
To Make the Veggie Sandwiches:ย
- Preheat oven to 350 degrees F. Place the Telera rolls on a baking sheet. Transfer to the oven and bake for 5 to 7 minutes. There wonโt be a visual difference so be sure to set a timer. Allow the rolls to come to room temperature. Slice the rolls in half.ย
- Prep your grill and get it ready for grilling. Hereโs a link to setting up a grill. Brush both sides of the rolls with olive oil. Using tongs, place the bread slices on the hottest part of the grill, toasting them for about 30 seconds to a minute. Flip them over and toast for an additional 30 seconds. Remove and set them aside.ย
- To a bowl, add the vegetables, along with the remaining olive oil (about 2 tablespoons) and a few pinches of salt. Add the vegetables to the grill. I found the zucchini are cooked in about 3 minutes (over a 400 degrees F grill), flipping them about halfway. The eggplant, peppers and green onions took about 5 to 7 minutes. This will vary depending on where you put the vegetables on the grill (some spots are hotter than others) and what the temperature is. Use your best judgement! Remove them from the grill and set them aside.ย
- To assemble the sandwiches, smear a tablespoon or two of hummus onto each bottom half of the rolls. Top with a few vegetables and add the other half of bread. Add avocado if you like! Slice in half and serve.
Notes
Tips and Tricks
- Cold avocado.ย The sandwich was made even better with a few slices of cold avocado. I enjoyed this sandwich room temperature so no need to freak out if itโs not super warm when served.
- Telera Rolls.ย I like to find telera rolls at Latin super markets. Feel free to use any rolls you like (hoagies, sub sandwich bread, etc).
- Donโt cut your veggies too small.ย The eggplant and squash should be at least 1/4 inch thick and the peppers 1/2-inch thick. That way it will hold up nicely when grilled and wonโt fall apart or inside the grill. You might also find it easier to cut the zucchini lengthwise if the rounds are too small to fit comfortably on the grates.
- Keep an eye on your bread and veggies while grilling.ย Grilling veggies and especially the bread is a very quick process. Watch carefully to make sure everything is cooking evenly and not browning too quickly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Woooow…..Homemade!!! Itโs the only thing that taste good! And so easy to doโฆ
I think I will look for these and try your recipe this weekend. Thank you for sharing!
Dang Thai from Embeya!
This so tasty and I love it! If I cook it, then I always use grill light from this Weblink. I like how it makes my hummus taste, definitely would recommend it to others.
hola! i was catching up on your blog and i just love this recipe!
i never heard about a snap pea/ radish salad but im intrigue ๐ :D, can you share the ingredients ?
thanks! and hope you are having a good trip!
you know what’s even easier then the chimey starter thing? The home alone handle burner thing https://www.amazon.com/GrillPro-33666-Electric-Charcoal-Starter
trust me, you’ll never go back
Such gorgeous photos. I love those breads. The sandwiches sound really lovely. When my husband was a vegetarian, for road trips I’d make white bean dip, which is really garlicky, turn it into sandwiches and pack them in the cooler. Our whole car always smelled like garlic!
haha that’s so funny. i love white bean dip and it needs the garlic! ๐
Yum. I found some spreadable feta in the supermarket yesterday and bought it because who doesnโt love new ways to eat cheese. Thinking it would be delicious on these with pesto instead of the hummus.
yes that’d be amazing!
You had me at chipotle. I had lots of dishes with chipotle but never hummus. Yum! Such a great idea!
Thanks for inspiring me!
E || OH LA LATKES
it’s so good! it’s spicy and has such a deep flavor, especially for something that takes 5 minutes haha.