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Indoor Grilled Summer Veggie Sandwich

Labor Day Veggie Sandwich close up
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Indoor grilled summer veggie sandwich - delicious summer grilled veggies (grilled indoor) made into a sandwich that everyone can enjoy on Labor day weekend!

  • Author: Georgie
  • Prep Time: 15 min
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 mini Sandwichs 1x
  • Category: Main course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

For Balsamic Marinade

  • ¼ cup balsamic vinegar

  • ¼ cup extra virgin olive oil

  • 4 cloves garlic, minced

  • 2 tsp Dijon mustard

  • 2 tsp Italian seasoning

  • Salt, to taste

For Vegetables

  • 1 large zucchini, sliced diagonally ¼-inch thick

  • 1 large yellow squash, sliced diagonally ¼-inch thick

  • 2 small Japanese eggplants, sliced diagonally ¼-inch thick

  • 3 large king oyster mushrooms, sliced lengthwise

  • 1 medium red onion, sliced into rounds (secure with toothpicks if needed)

  • 6 mini sweet peppers, seeded and halved lengthwise

  • 2–3 tbsp neutral oil (avocado or canola), for brushing grill pan and vegetables

For Sandwich

  • 1 focaccia bread, cut horizontally

  • 2–3 tbsp pesto of your choice (I used Trader Joe’s Vegan Kale, Cashew & Basil Pesto)

  • Grilled vegetables from above

Instructions

  1. Make Marinade

    1. In a small bowl, whisk together balsamic vinegar, olive oil, garlic, Dijon, Italian seasoning, and a pinch of salt.

  2. Grill the Vegetables

    1. Heat a cast-iron grill pan over medium-high heat for 4–5 minutes until hot. Brush lightly with neutral oil.

    2. Toss each type of vegetable in a few spoonfuls of the balsamic marinade. Brush lightly with oil if pieces look dry.

    3. Grill vegetables in a single layer, without moving them, until tender and grill marks appear:

      • Zucchini & yellow squash: 3–4 minutes per side

      • Eggplant: 3–4 minutes per side

      • King oyster mushrooms: 3–4 minutes per side

      • Mini sweet peppers: 2–3 minutes per side

      • Red onion rounds: 4–5 minutes per side

    4. Transfer grilled veggies to a platter and sprinkle with extra salt if needed.

  3. Assemble Sandwich

    1. Cut focaccia horizontally. Spread pesto on both cut sides of the bread.

    2. Layer grilled vegetables generously on the bottom half.

    3. Top with the other half of the focaccia. Slice into sandwich portions or sliders, securing with toothpicks if needed.

Notes

  • Outdoor Grill Option: After flipping the vegetables the first time, brush them with more marinade, sprinkle with salt, and cook 1–2 minutes longer. Cook time will vary depending on your grill temperature and how soft or crisp you like your veggies — I prefer them slightly crispy.

  • Cooking Time: This recipe takes longer than many of my others because I use a medium cast-iron grill pan and cook in multiple batches. If you have a larger pan, you can shorten the time.

  • Serving & Leftovers: You’ll likely have extra grilled vegetables — they’re delicious as a side dish for any grilled meal or for making additional sandwiches.

Find it online: https://www.myeclecticbites.com/indoor-grilled-summer-veggie-sandwich/