Easy Grilled Veggie Sandwich with Roasted Garlic White Bean Hummus and Pickled Red Onions (VEGAN)

ranch dressing

🥗Healthier: Greek yogurt

💰Cheaper: mayonnaise

Greek yogurt is lower in calories and adds creaminess.

ciabatta bread

🥗Healthier: whole grain bread

💰Cheaper: white sandwich bread

Whole grain bread offers more fiber.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese cuts calories while maintaining flavor.

Slice zucchini and eggplant on a mandolin to about a quarter-inch thick.

Grill the zucchini and eggplant until they have grill marks on both sides, then remove and let cool.

Sprinkle the grilled vegetables with balsamic vinegar and olive oil, then let them cool to room temperature before refrigerating.

Cut the rolls in half to prepare for spreading flavorings.

Roast an entire head of garlic by crushing it, placing it in an oven-safe bowl, covering it with olive oil, and baking at 375°F for an hour covered with foil.

Prepare roasted garlic hummus by blending half the roasted garlic with cannellini beans, lemon juice, and tahini in a food processor.

Spread roasted garlic hummus on both sides of the cut rolls.

Add grilled zucchini, eggplant, and red bell pepper slices onto the bottom half of the rolls.

Add pickled red onions and cucumbers to the sandwich.

Top with lettuce and close the sandwich with the other half of the roll.

Grill the assembled sandwiches on a grill or grill pan until golden brown, about 3-4 minutes per side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens