Grilled vegetable & herb sandwich

grilled vegetable & herb sandwich // a thousand threads
For many years, I was a very well-behaved vegetarian. Tofurkey was my jam.

I blame Mark for my downfall — those delicious, meat-eating ways. 

The good news is that sometime before my behavior bit the dust, I discovered this sandwich.

… but don’t let the tofurkey fool you. This particular dish was, and still is, a necessity in the summer when grilling is at its best.

Sure, I might’ve given in to the total perfection that is bacon… and In-N-Out Burger… and, okay, you get the point…

grilled vegetable & herb sandwich // a thousand threadsgrilled vegetable & herb sandwich // a thousand threads
But I still crave this sandwich the second the sun comes out.

… and our big blooming garden seemed like the perfect excuse to mix up an herb spread!
grilled vegetable & herb sandwich // a thousand threadsgrilled vegetable & herb sandwich // a thousand threadsgrilled vegetable & herb sandwich // a thousand threads
Grilled vegetable & herb sandwich
Makes four

Herb marinade:
1/4 cup olive oil
1/4 balsamic vinegar
2 tbsp salt
1/2 teaspoon black pepper
1/4 cup coarse chop of each herb
Rosemary
Lemon basil
Purple basil
Marjoram
Sage
Parsley
Thyme

(Feel free to sub a combination of herbs you have on hand.)

Sandwich:
12 stalks asparagus
1 poblano pepper, cut into rings
1 zucchini, halved and sliced lengthwise (for 8 slices)
1 red onion, cut into rings
1 large ball fresh mozzarella, sliced
1 red pepper, cut into rings
Balsamic glaze, to finish
4 Ciabatta rolls

Prepare marinade in a large square dish. Lightly stir cut vegetables into marinade and cover the dish. Refigerate and allow to sit for 3 hours.

Prepare your charcoal grill (We soak mesquite chips to add to the perimeter of the coals for added flavor.)

Grill vegetables until cooked but still slightly firm. Butter and toast ciabatta rolls on the grill.

Build the sandwich from the bottom up on the grill with two slices zucchini, one ring red pepper, a couple rings poblano, three stalks asparagus, and a couple rings onion. Top with a slice of mozzarella. 

Allow the mozzarella to melt slightly while still on the grill. Pull stack from the grill, allowing to rest for a minute before placing on the roll and finishing with a drizzle of balsamic glaze.
grilled vegetable & herb sandwich // a thousand threadsgrilled vegetable & herb sandwich // a thousand threads

2 Comments

  1. Posted June 3, 2015 at 8:46 pm | Permalink

    This looks & sounds spectacular. I’m vegetarian so this recipe is right up my alley. Loving the photography as well. :]

    // ▲ itsCarmen.com ▲

  2. Posted June 23, 2015 at 12:03 am | Permalink

    My sister would absolutely love this. She’s a vegetarian and would definitely love to try this recipe. Thank you so much for sharing!

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