Grilled Veggie & Mozzarella Sandwiches Recipe
A delightful and fresh sandwich featuring grilled marinated vegetables and melted fresh mozzarella on toasted ciabatta rolls. Perfect for a light lunch or casual dinner, this recipe combines smoky, tender veggies with creamy cheese and a flavorful balsamic glaze for a satisfying vegetarian meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 sandwiches 1x
- Category: Sandwich
- Method: Grilling
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
Sandwich
- 4 ciabatta rolls, split
- 8 oz fresh mozzarella, sliced
Vegetables
- 1 medium zucchini, sliced lengthwise into ½-inch pieces
- 1 red bell pepper, seeded and sliced into strips
- ½ red onion, sliced into thin rings
- 8 oz portobello mushrooms, stems removed and sliced
Glaze & Marinade
- 3 tbsp extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp honey or maple syrup
- 1 clove garlic, minced
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- 2 tbsp fresh basil leaves, torn
Instructions
- Prepare the vegetables: Wash and dry all the vegetables. Slice the zucchini lengthwise into ½-inch pieces, cut the red bell pepper into strips, slice the red onion into thin rings, and slice the portobello mushrooms. Place all cut vegetables in a large bowl.
- Make the glaze and marinate: In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons balsamic vinegar, the honey or maple syrup, minced garlic, sea salt, and black pepper. Toss half of this mixture with the vegetables and let them marinate for 5 minutes while preparing the grill.
- Grill the vegetables: Preheat a grill or grill pan to medium-high heat (around 400°F). Grill the marinated vegetables for 3 to 4 minutes per side until grill marks appear and the vegetables are tender-crisp. Remove from grill and set aside.
- Toast the bread and melt mozzarella: Brush the cut sides of the ciabatta rolls with the remaining glaze mixture. Grill the bread cut-side down for 1 to 2 minutes until lightly crisp. While still on the grill, place mozzarella slices on the bottom halves, cover with a lid or foil, and melt the cheese for 30 to 45 seconds.
- Assemble the sandwiches: Layer the grilled vegetables over the melted mozzarella on each roll. Drizzle a little extra glaze over the vegetables and scatter torn fresh basil leaves. Close the sandwich, press gently, and grill for a final 1 minute to meld flavors.
- Serve: Remove the sandwiches from the grill and let them rest for a minute. Serve immediately with a side salad or your favorite accompaniment.
Notes
- You can substitute other vegetables like eggplant or asparagus depending on seasonality and preference.
- For a vegan version, replace fresh mozzarella with plant-based cheese alternatives.
- If you don’t have a grill, a grill pan or broiler can be used to cook the vegetables and toast the bread.
- Adjust the sweetness in the glaze by using honey or maple syrup according to your taste.
- Pressing the sandwich slightly helps to meld the flavors and keep it compact for easier eating.
Keywords: grilled vegetable sandwich, mozzarella sandwich, vegetarian sandwich, grilled zucchini, ciabatta, balsamic glaze, summer sandwich
