🥪 Quick! Make this Epic GRILLED VEGETABLE SANDWICH Before Summer is Over!

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a similar flavor and is often cheaper.

bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread offers more fiber.

avocado

🥗Healthier: mashed peas

💰Cheaper: cucumber

Mashed peas provide creaminess with lower cost.

Slice the eggplant into about 1/4 inch thick slices.

Slice the zucchini into 1/4 inch thick slices.

Slice the onion vertically to keep the rings together.

Skewer the onion with a toothpick or skewer to hold it together while grilling.

Slice the red bell pepper horizontally to create flower-like slices.

Slice the tofu into 1/4 inch thick slices.

Oil the grill pan or barbecue grill.

Place all the sliced vegetables on the grill or grill pan without overlapping.

Brush more oil on top of the vegetables and sprinkle generously with salt and pepper.

Cook the vegetables until golden on one side, then flip and cook the other side.

Cook the vegetables according to preference, ensuring the eggplant is cooked to avoid bitterness and the onions are golden brown.

For the dressing, add sun-dried tomatoes, basil, olive oil, garlic, salt, and pepper into a blender and blend for a minute.

Let the mixture sit for 5 minutes to allow the sun-dried tomatoes to rehydrate, then blend again until creamy.

If the dressing is too thick, add more water and blend again.

Taste and adjust the dressing with more lemon juice or vegan parmesan if desired.

Spread the dressing on both slices of bread.

Layer the grilled vegetables and tofu on one slice of bread, adding crunchy lettuce if desired.

Top with the other slice of bread and slice the sandwich in half.

Grill the sandwich on the grill pan for a little bit to add grill marks if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens