Grilled Vegetable Sandwich with Vegan Basil Mayo

Hello! Hope everyone is having a great week.  Happy and hectic over here!  Last weekend was my husband Kyle’s birthday and Mother Nature gave us a gift of a big powdery snowstorm to enjoy on Snowbird’s closing weekend!  Although visibility was tough, it was super fun to get some last powder turns in May! Otherwise, I’ve been having so much fun making & delivering lunches to my friends & clients! I wanted to share one of my lunch recipes.  This is perfect for spring/summer, super easy and delicious! The measurements really depend on the size of your bread/how many people you’re serving, but leftover grilled veggies are the best & can be thrown over quinoa, rice, pasta or enjoyed with hummus, or over salad… very versatile!

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Snowbird in May!

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Hard to see, but worth it.

Bread of your choice (wheat, white, rolls, vegan, gluten free, foccacia would be amazing)


Salt & Pepper

1-2 TBS balsamic vinegar

1/2 red onion, sliced

1/2 zucchini, sliced in rounds if a large zucchini, sliced lengthwise if small zucchini

1/2 yellow squash, sliced in rounds

1/2 eggplant, sliced in rounds

1 red pepper, sliced in strips

1/2 cup veganaise (vegan mayo)

1 tsp lemon juice

sprinkle salt

sprinkle garlic powder

1 TBS fresh chopped basil

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Start by mixing together your vegan basil mayo so it can sit, marinate and get delicious.  In a small bowl stir together the last 5 ingredients (mayo, lemon juice, salt, garlic powder, basil).  I decided to add a little olive oil as well.  Set aside.

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Set your outdoor grill (or inside grill pan) on medium.  Chop all your veggies and drop in a large bowl.  Sprinkle on some salt, fresh cracked pepper, then drizzle in about 1 TBS EVOO and 1-2 TBS balsamic vinegar.  Toss the veggies around in the bowl until all are coated well.

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Get the veggies on the grill, keeping the onions in a little layer of tin foil so they don’t fall through the grill cracks!  Flip after a few minutes until slightly charred and veggies start to soften.

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When ready to serve, slather on about 1 tsp of basil mayo on each side of the bread, and layer on the veggies.  It helps to put the onions on the bottom so they stick to the mayo and don’t slide out of the sandwich as much.  Enjoy!

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