Grilled Veggie & Mozzarella Sandwiches Recipe
A delicious and colorful grilled veggie and mozzarella sandwich featuring marinated zucchini, bell pepper, red onion, and portobello mushrooms, complemented by fresh mozzarella and basil on toasted ciabatta rolls. Perfect for a satisfying lunch or light dinner with a flavorful, smoky touch.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Lunch
- Method: Grilling
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Bread & Cheese
- 4 ciabatta rolls, split
- 8 oz fresh mozzarella, sliced
Vegetables
- 1 medium zucchini, sliced lengthwise (½ inch)
- 1 red bell pepper, seeded and sliced into strips
- ½ red onion, sliced into thin rings
- 8 oz portobello mushrooms, stems removed and sliced
Marinade & Dressing
- 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
Garnish
- 2 tbsp fresh basil leaves, torn
Instructions
- Preparing the Vegetables: Start by washing all vegetables and patting them dry. Slice the zucchini, bell pepper, onion, and mushrooms to uniform thickness so they cook evenly. Place the cut pieces in a large bowl, ready for grilling.
- Marinade & Toasting the Bread: In a small bowl, combine 1 tbsp of olive oil, balsamic vinegar, honey, minced garlic, sea salt, and black pepper. Mix well to create a flavorful marinade. Brush this mixture generously on the cut sides of the ciabatta rolls for extra flavor. Set aside the remaining marinade to brush on the grilled vegetables after cooking.
- Grilling the Vegetables: Preheat an outdoor grill or grill pan to medium-high heat (approximately 400°F). Lightly brush the vegetables with the remaining olive oil. Grill the zucchini, bell pepper, onion, and mushrooms for 3-4 minutes per side, until grill marks appear and the vegetables are just tender but still hold their shape.
- Assembling the Sandwich: Once vegetables are grilled, brush them with the reserved balsamic marinade to finish. Layer slices of fresh mozzarella on the bottom half of each toasted ciabatta roll, then add a generous portion of the grilled vegetables. Sprinkle torn fresh basil leaves over the top, then close the sandwich with the top half of the roll.
- Serving: Cut the sandwiches in half if desired and serve immediately while the mozzarella is slightly melty and the vegetables are warm. Enjoy as a flavorful lunch or light dinner option.
Notes
- Use maple syrup as a vegan substitute for honey to keep the marinade plant-based.
- For a spicier kick, add a pinch of red pepper flakes to the marinade.
- To make the sandwich gluten-free, substitute ciabatta rolls with gluten-free bread.
- If grilling outdoors is not an option, use a grill pan or cast iron skillet on the stovetop.
- Allow vegetables to cool slightly before assembling if preferred for easier handling.
