Grilled Veggie Sandwich

4 Servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Grilled Veggie Sandwich is a great vegetarian dish that anyone would enjoy, made with a variety of ingredients like lettuce, tomato, zucchini, and mustard.

This simple Sandwich Recipe is perfect for a tasty lunch or healthy dinner. If you’re serving it as your main dish make some sides to round out the meal like Garlic Roasted Potatoes or Easy Wild Rice.

Grilled Veggie Sandwich stacked

This Grilled Veggie Sandwich is packed full of amazing flavor, texture, and color. The zucchini, eggplant, onions, and bell pepper are all tossed in an easy oil dressing and then grilled up for savory, easy veggies. The grilled vegetables are topped off with fresh tomato and lettuce for a refreshing flavor in the buttery toast. 

This Grilled Veggie Sandwich recipe is a perfect lunch served up with some potato chips or Sweet Potato Fries, but it also makes a great dinner with a bowl of soup. Serve it up with a warm cup of Cabbage Soup, Broccoli Cheddar Soup, or (if you don’t care about keeping the meal vegetarian) Chicken Noodle Soup. You can dip the sandwich in the comforting soup and let the bread soak up the broth. It’s the Panera Bread experience in your own home. 

The Grilled Veggie Sandwich is wonderfully flavorful and has been a hit with everyone who tries it. Even people who aren’t big veggie fans might be converted by this easy recipe. Grilling up the vegetables ahead of time helps bring out the best taste in all of them for an amazing sandwich!

Grilled Veggie Sandwich ingredients on cutting board



  • Slice: Use a sharp knife to trim the ends off of the zucchini. Then cut it into 1/2-inch slices lengthwise so that you have long pieces. Next, slice the eggplant into 1/2-inch slices. Core your red bell pepper and cut it into 4 pieces. Then slice the red onions. Once the veggies are sliced add them to a medium bowl with oil, vinegar, salt, pepper, and ground mustard. Toss them well until the vegetables are coated.
  • Grill: Spray your grill pan with nonstick cooking spray, and put it on the stovetop over medium-high heat. Add the vegetables and grill them for 5-6 minutes on each side. 
  • Bread: Pop the sandwich bread in the toaster until golden brown. Then spread mayonnaise on one side of each piece of bread.
  • Assemble: Layer the lettuce, grilled vegetables, and sliced tomatoes over the bottom slice of bread with the mayo facing in. Then top it off with the second slice to finish the Grilled Veggie Sandwich recipe. 
Grilled Veggie Sandwich stacked


  • Veggie and Cheese Sandwich: For some melty goodness, as you’d find in a grilled cheese, just add your favorite kind of cheese to this recipe. Fresh mozzarella, provolone, Swiss, Pepper Jack, cheddar cheese, or gouda cheese would all taste amazing in this Vegetable and Cheese Sandwich. 
  • Veggies: There are plenty of other veggies you can add to the sandwich for some more variety. Yellow squash, spinach, arugula, mushrooms, or cucumber would make flavorful additions. 
  • Seasonings: Try flavoring the vegetables with fresh basil, onion powder, garlic powder, oregano, rosemary, or red pepper flakes. 
  • Bread: There are plenty of different kinds of bread that you can use for this Grilled Veggie Sandwich. To change things up from regular sandwich bread try sourdough, rye, wheat bread, Italian bread, French bread, or ciabatta bread.
Grilled Veggie Sandwich in hands



  • Serve: It’s best to serve your Grilled Veggie Sandwich while it’s still warm. To make sure it stays fresh, don’t leave it out for more than a few hours. 
  • Store: If you have any leftovers separate the veggies from the bread. You can store the vegetables in an airtight container in the fridge for 3-5 days. Then toast up fresh bread to remake the Grilled Veggie Sandwich. That way the bread won’t get soggy in the fridge. 
  • Freeze: You can also wrap and freeze the sandwich for up to 3 months. Let it thaw and then grill it again to reheat it. 

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Grilled Veggie Sandwich

Grilled Veggie Sandwich is a great vegetarian dish that anyone would enjoy, made with a variety of ingredients like lettuce, tomato, zucchini, and mustard.
Yield 4 Servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Sandwich
Cuisine American
Author Sabrina Snyder



  • 1 zucchini
  • 1 eggplant
  • 1 red bell pepper
  • 1/2 red onion , thick slices
  • 2 tablespoons vegetable oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/2 teaspoon ground mustard
  • 8 slices thick sandwich bread
  • 1/2 cup mayonnaise
  • 4 tablespoons whole-grain mustard
  • 2 vine tomatoes , sliced
  • 8 leaves romaine lettuce


  • Trim the ends off the zucchini and cut into 1/2″ slices lengthwise.
  • Cut eggplant into 1/2″ thick slices.
  • Core red bell pepper and cut into 4 pieces.
  • Add zucchini, eggplant, bell pepper, and red onions to a medium bowl with oil, vinegar, salt, pepper, and ground mustard and toss well.
  • Spray a grill pan with vegetable oil spray.
  • Heat grill pan to medium-high heat.
  • Add vegetables to the grill pan and grill for 5-6 minutes on each side.
  • Toast sandwich bread.
  • Spread mayonnaise on one side of bread slices.
  • Layer with lettuce, vegetables, sliced tomatoes, and lettuce.
  • Top with the second slice of toasted bread.
  • Press down gently and serve.


Calories: 351kcal | Carbohydrates: 45g | Protein: 9g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 1223mg | Potassium: 858mg | Fiber: 9g | Sugar: 14g | Vitamin A: 6478IU | Vitamin C: 61mg | Calcium: 193mg | Iron: 3mg
Keyword: Grilled Veggie Sandwich
Grilled Veggie Sandwich collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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