New recipes

Barbecued veggie ciabatta sandwich recipe

Barbecued veggie ciabatta sandwich recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Diet & lifestyle
  • Vegetarian
  • Vegetarian meals
  • Vegetarian lunch

I came up with this recipe to entertain friends. The first time I made this, everyone including my meat-loving friends loved it!

1121 people made this

IngredientsServes: 4

  • 4 tablespoons mayonnaise
  • 3 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 1 red pepper, sliced
  • 1 small courgette, sliced
  • 1 red onion, sliced
  • 2 pattypan squashes, sliced
  • 4 individual ciabattas, split horizontally
  • 100g (4 oz) feta cheese, crumbled

MethodPrep:30min ›Cook:20min ›Ready in:50min

  1. In a bowl, mix the mayonnaise, minced garlic and lemon juice. Set aside in the refrigerator. Preheat the barbecue for high heat.
  2. Brush vegetables with olive oil. Brush cooking grate with oil. Place pepper and courgette closest to the middle of the barbecue and set onion and squash pieces around them. Cook for about 3 minutes, then turn and cook for another 3 minutes. The peppers may take a bit longer. Remove from barbecue and set aside.
  3. Spread some of the mayonnaise mixture on the cut sides of the ciabatta and sprinkle each one with feta cheese. Place on the barbecue, cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from barbecue and pile with the vegetables.

BBQ tips

Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

Recently viewed

Reviews & ratingsAverage global rating:(1209)

Reviews in English (833)


Trust me, you will not miss the meat in this sandwich! I also broiled my veggies because of the snow outside on top of the grill. The only veggie I added was green pepper only because I had one. I will use a large red onion next time because we love the carmelized flavor of the onion under the broiler. I also sprayed my veggies with balsamic vinegar for some extra "zip". Served the veggies on hearty multi-grain rolls from Whole Foods - - use the best bread possible because it truly will make or break the sandwich. Excellent recipe, Heather!!-29 Jan 2007

by trooworld

This was quite possibly the best sandwich I've ever had (my hubby said the same thing). We put it in italian-seasoned focaccia and after the veggies were done (we grilled them on a gas grill), we assembled the sandwich and wrapped in foil and put in a 350F oven for 20 minutes. Incredible. I want another one already. For us, this made 2 very large sandwiches. UPDATE: we've made these about once every other week and we still haven't gotten sick of them. Make sure and make the sauce about ahead of time and let it sit for about an hour in the fridge to mix the flavors well.-13 May 2007


It was a little confusing about how to slice the foccacia bread and why the recipe serves 4 when the instructions seem only to make 2 sandwiches.But nonetheless, I winged it and like the other reviewers said, it was terrific. My vegetarian friend I made it for really liked it.Next time I'll cook the vegies in foil wrap to save on turning and watching so much. Will also add portabello mushrooms.-17 Aug 2002

Grilled Salmon Sandwiches

A recipe for my favorite Grilled Salmon Sandwiches with Pesto, Avocado, and Arugula and tips for perfectly grilled salmon, every time! These scrumptious salmon sandwiches make a tasty and healthy summer lunch!

I just found the best thing since sliced bread!

Well it actually is bread, but you have to slice it yourself. Do I sound like a crazy person yet? I’ll clarify!

My local grocery store started carrying frozen artisan take-and-bake breads. They’re under-baked and basically finish the baking process in your oven whenever your carb craving strikes! In about 5-8 minutes I can have perfectly portioned, hot, fluffy, crusty, chewy, amazing baguettes, buns, loaves or focaccia without the weird additives or preservatives that shelf-stable breads tend to be loaded with.

No longer do I have to shy away from buying over-sized packages of rolls or buns, because I can now stash away a 4pk of fancy schmantzy ciabatta rolls in my freezer and only bake what I need, when I need it, fast!

It sounds silly to be this excited about bread but it literally took my frequently-single-gal dining game to the next level. This isn’t to say I can’t make my own bread at home, but sometimes a short cut is cause for a happy dance.

I’m terribly sorry you had to bear with me rambling about bread for however many minutes it took you to read that. Food excites me. Ready for a really stinkin’ good salmon sandwich?

Ultimate Rainbow Vegetable Sandwich

First up in our vegetarian sandwiches, the most beautiful sandwich of all: our rainbow vegetable sandwich! One of the best ways we’ve found to get kids–and adults–to eat veggies is simply to make them look good. And this rainbow vegetable sandwich is as delicious as it is beautiful! It features herbed goat cheese spread, pickled radishes, roasted peppers, avocado, and red onion. It’s one of the tastiest ways to eat your veg. (Vegan option)

Choose From 100s of Free Vegetarian Recipes

Serves: 4 Ready in: Under 15 Mins

Serves: 8 Ready in: 30 to 60 mins

Serves: 4 Ready in: Under 15 Mins

Serves: 4 Ready in: 30 to 60 mins

Serves: 4 Ready in: 30 to 60 mins

Serves: 1 Ready in: 60 mins +

Serves: 7 Ready in: 60 mins +

These vegan chicken drumsticks are ideal for a midweek meal

Asquith unveils new sustainable activewear and lifestyle pieces for SS21 collection

The new collection is the brand's biggest to date, and feature super-soft, comfortable clothing you can wear anywhere

This inclusive vegan underwear is made from seaweed

The new collection is completely ethical and sustainable

Wahaca launches new vegan options for 2021

These street food dishes will satisfy your cravings for Mexican food

This vegan cheese range is now available in the UK

Willicroft has launched at Waitrose and it's perfect for vegans

14 food and drink launches for Veganuary 2021

From meat alternatives to plant-based snacks and sweets, here are the launches we're most excited about

Copyright © 2021 Aceville Publications Ltd | Registered in England and Wales No 04109672
25 Phoenix Court, Hawkins Road, Colchester, Essex, CO2 8JY United Kingdom

Let us brighten your inbox

The Edit brings you the very latest plant-based food, cruelty-free beauty, eco fashion and sustainable ideas every Saturday morning. Start your weekend right and sign up today.

24 Vegetarian Sandwich Recipes That Are Perfect for Lunch

Few things are more satisfying at lunchtime than a hearty sandwich, but when you're trying to cut back on your meat consumption or are a dedicated vegetarian, building a filling, delicious meat-free meal can be tricky. That's why we're sharing some of our favorite meatless sandwich options to help you amp up your lunch routine. These melts, wraps, and classic sandwiches pack plenty of flavor and nutritious protein for a delicious mid-day meal.

If you're new to the vegetarian lifestyle or simply want to make something innovative for your next family get together, our BBQ Jackfruit Sandwich, pictured here, won't disappoint. It serves eight, making it just the thing to prepare for a crowd or ahead of what you know will be a busy week. When marinated in our mouthwatering barbecue sauce, the tropical fruit&mdashripe in protein, calcium, iron, and potassium&mdashdevelops a meat-like quality reminiscent of pulled-pork. It's marinated in our barbecue sauce for at least an hour&mdashbut preferably overnight&mdashfor a flavorful sandwich.

We're also sharing tasty sandwiches that come together quickly for an everyday lunch. Enjoy every lemony, garlicky bite of our Avocado-and-Boursin Sandwich, which you can prepare in just 30 minutes. Consisting of avocado, shredded red cabbage, cucumber, sprouts, and creamy Boursin cheese, these delectable fillings are sandwiched between two firm pieces of pumpernickel bread for a lunch you'll want to make time and time again. Of course, no vegetarian-friendly lunchtime recipe list would be complete without a mouthwatering crowd favorite: grilled cheese. Whip up Grilled Taleggio Sandwich with Tomato and Basil for a gourmet version of everyone's favorite meal.

Whether you're in the mood for a delicious wrap or a vegetable-filled panini, the tasty vegetarian sandwich recipes ahead are guaranteed to please at lunch.

Recipe Summary

  • 1 red bell pepper
  • salt and black pepper to taste
  • ½ cup olive oil
  • 4 portobello mushroom caps, cleaned
  • 4 slices onion
  • 4 Kaiser rolls, split
  • 4 teaspoons mayonnaise
  • 1 teaspoon roasted garlic, mashed into a paste (Optional)
  • 4 ounces buffalo mozzarella, thinly sliced
  • 4 slices tomato
  • 16 fresh basil leaves, divided

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Place the red bell pepper onto the preheated grill, and grill until the skin is completely charred on all sides, 10 to 15 minutes. Place the pepper into a paper bag, seal the bag, and let the pepper cool. When cooled, remove the charred skin, slice the pepper into quarters, and remove the seeds. Thinly slice the pepper and set aside.

Mix salt and pepper into the olive oil in a small bowl. Brush the smooth side of the mushrooms with the seasoned oil, and grill, oiled side down, until the mushrooms show grill marks, about 3 minutes. Brush the gill sides of the mushrooms with more seasoned olive oil, flip the mushrooms, and grill until the mushrooms are softened and juicy, about 3 more minutes. Set the mushrooms aside and keep warm.

Lightly grill the slices of onion until softened and lightly browned, about 2 minutes per side. Spread the rolls out onto the grill to toast, about 1 minute. Mix the mayonnaise and roasted garlic in a bowl.

Spread each roll with garlic mayonnaise, and make each sandwich with 1 mushroom cap, 1 ounce sliced mozzarella cheese, 1 slice of tomato, 4 basil leaves, 1 slice of grilled onion, and 1/4 the roasted red pepper slices. Repeat for remaining sandwiches.

Grilled Vegetable Panzanella

First gather your ingredients. I’ve honestly had this recipe buzzing around my head since last summer. Grilled veggies, grilled bread and grilled dressing. Jk that’s immmmmpossible! Or is it?

I love this whole wheat ciabatta. I love that it’s whole wheat and has fleck of poppies throughout. Not sure if you’ll find these at your bakery, so regular ciabatta is always delicious in this recipe!

Then after you give it a slice, brush both sides with extra light olive oil. Yo I could so crawl into one of those holes and take a nap. For real.

Next, over medium heat, toast the slices until nice and well… toasty.

Next, while those pups cool, get going on that prep. Veggie prep that is. You’ll want to cube this bread at some point. In the throes of making this recipe I forgot all about shooting a pic of that. But I think you can imagine what cubed grilled bread should look like!

First quarter a bunch of mushrooms, trimmed and sliced up an orange bell pepper, halved and de-seeded a yellow squash and zucchini, sliced up 3 good sized shallots and quartered a shhhh-load of campari tomatoes. Campari are my favorite. They’re sweet and once the grill does its magic with them you’ll know why I love these so. Two words blistered magic.

Then drizzle with a little olive oil…

Next give it a toss with a little kosher salt and it’s as read as it’ll ever be to hit that hot grill.

I got this grill basket [affiliate] from my mother-in-law a while ago… and I love it! It’s sits on the grill and you can stir your veggies without having to skewer a darn thing before hand nor risk dropping them through the grates. It’s from Pampered Chef FYI and I lurve it.

All you need is 5 minutes to make this vinaigrette. It’s a good idea that as those rainbowful veggies are grilling… grab that almost empty jar of Dijon. You know you have one in the far left back corner of your fridge or is it in the door? What? You don’t keep empty jars around? Then just use a heaping half teaspoon and that should do the trick! Really?… no empty jars huh?

This is my jar. Like I told ya above… there’s about a half a teaspoon or so in there… and instead of dirtying up yet ANOTHER bowl… I’m using this jar. Darn it!

Next mince up a large clove of garlic and add that in along with three tablespoons white wine vinegar and then seasoned it all with kosher salt and some fresh cracked black pepper. Poured in a half cup of light olive oil and screwed on the cap. Tight.

I then handed that Dijon jar right on over to Pat and made him shake the bejesus out of it because he’s strong and can handle it. While he was doing that, I went and checked on the grill.

Next pull the veggies off the grill when they reach a level of char, soft-yet-still-firm < kinda like my abs, not.>just watch out for drips… better yet slide that basket onto a platter.

Then toss with the grilled bread and drizzle with some of the dressing. Toss and serve warm!

This grilled vegetable panzanella really is summer in a bowl. Because it’s light and the vinaigrette only adds to the delicious flavors of the grilled vegetables. My personal favorite? The bread. Soaked with the juices of the veggies and the dressing.

Then I’ve died and gone to heaven with this salad! And I’m so excited for the leftover grilled vegetable panzanella tomorrow!

Ps! Make this gluten free by using toasted gluten free bread! Winner-winner…

Enjoy! And if you give this Grilled Vegetable Panzanella recipe a try, let me know by snapping a photo and tagging me on twitter or instagram !

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Homemade Vegan BBQ Sandwiches

I have been dying to create this recipe for a while now since it popped into my head months ago and planned for it onto my calendar. I was so super excited (like, spirit fingers excited) when it all came together perfectly…I love me a good gluten-free vegan recreation of a favorite! Now that I am really trying to eat a more “clean” diet, I have begun to find sheer delight in making everything I can from scratch–I am even now canning the canned beans and am learning the art of cooking dried beans. So making a BBQ sauce from scratch made perfect sense and then to combine it with chopped up Hearts of Palm to recreate a shredded BBQ “pork” sandwich–I knew a winner was created. Hearts of Palm has become a personal favorite as a great base with recipes like this and this so I knew I was on the right track.

Sandwich this barbeque pulled hearts of palm “meat” between a gluten-free vegan hamburger bun and you have yourself the most perfect summer sandwich on earth. Ever. Of all time. Exaggerating a little? Maybe.

If you do not have a local bakery that makes amazing allergen-friendly buns, I suggest a few things. First, check your grocery store for Shar products. They have really cool gluten-free vegan ciabatta rolls that work perfectly for this recipe. If you don’t have access to that, Shirley of Gluten-Free Easily put up an awesome round-up for tons of ideas for gluten-free hamburger and hot dog buns. You can find that post here distributing out all of the links here. Not all of them aren’t vegan but there are a few that are.

Healthy Vegetarian Barbecue: 10 Great Grilling Ideas

When fast food chains give their menus a healthy redesign, they’re responding to customer preferences. Vegetarians enjoy vegan-friendly barbecue in restaurants all across the country. You can serve up savory satisfaction too with one of these 10 delicious veggie-centric bbq recipes.


Put a smoky twist on this classic dip by grilling its ingredients. Brush avocado, onion, lime and chile halves with olive oil, and roast over high heat. A quick cooling down renders a perfect mash-up for smoky grilled guacamole.


You can easily expand this healthy vegetarian bbq side into a unique entree salad. Toss grilled broccoli spears with toasted vegan ciabatta cubes and pine nuts. Drizzle with a sherry, agave syrup and vinegar dressing, and serve as a savory salad or a satisfying meal.


Add flavorful Greek accents to healthy bbq veggies with a hearty side of grilled romaine hearts and heirloom tomatoes. Garnish the plate with roasted walnuts, Kalamata olives and freshly chopped basil. Finish off this veggie dish while it’s still hot off the grill with a sprinkle of feta and a splash of balsamic vinaigrette.


Brussels sprouts are one of the few veggies that can take a deep char on the grill and taste even better. Barbecued Brussels sprout kabobs are best dressed with just a few ingredients to bring out their caramelized flavor. This recipe suggests a little lemon and paprika with optional red pepper and grated Parmesan.


Whether you’re grilling for friends or a full dining room, super-simple vegetarian bbq skewers work as easy appetizers or quick sides. Slender blocks of salty halloumi cheese give grilled watermelon kabobs a special blend of savory flavors and contrasting textures. The unexpected pairing creates an impressive presentation too.


The classic hamburger might not seem like a candidate for conversion, but these vegetarian bbq burgers grill up with extra tasty goodness. Make believers out of doubters with delicious veggie burgers built with black beans, quinoa and tofu. Make these crowd-pleasers perfect with generous dollops of chipolte yogurt.


This recipe from the Lone Star State liberates the chopped bbq sandwich from its meaty origins with sensational smoky results. Baby bella mushrooms and your favorite healthy bbq sauce make it easy to make healthy chopped veggie bbq sandwiches on kitchen stove tops or backyard grills.


Every great sauce has a secret, but this healthy recipe really surprises with sweet notes of fresh orange juice and chopped pineapple. The fruity flavors elevate a simple gluten-free bbq sauce made with on-hand staples to classic condiment status in home and commercial kitchens.


The best barbecue can stand alone, but why not side your healthy favorites with a tangy sauce? Keep the savory condiment as a vegan staple in your pantry with homemade sweet and spicy vegan bbq sauce. Season to personal taste with black molasses, Sriracha and liquid smoke.


Your satisfying veggie barbecue should end with an unforgettable vegan dessert. Make it memorable by topping grilled banana slices with non-dairy ice cream and a silky peanut butter and chocolate sauce. This decadent bbq banana split is destined to become a favorite finish to vegan grilling.

What Do You Think About Veggie Sandwiches?

Here are some instructions and tips for ingredients or methods you will see referenced in some of the sandwiches.

Balsamic Reduction: Heat a half cup of balsamic vinegar in a small pan until the volume is reduced to half or less.

Pesto: Process ¼ cup almonds or cashews in food processor until fine chopped. Add 1 cup fresh basil leaves, ¼ cup Parmesan cheese, 1 clove garlic, and ¼ cup olive oil. Process until smooth. Add more oil if need for spreadable consistency.

Tzatziki or Cacik Cucumber Spread: Grate 1 baby cucumbers or ½ regular peeled and seeded cucumber. Drain and squeeze dry between layers of paper towel. Mix into one pint of Greek yogurt, along with 2 minced garlic cloves, 1 teaspoon dried mint leaves, and salt to taste.

Olive Tapenade: Olive tapenade typically incorporates anchovies, which a good reason for making your own. In a food processor, a clove of garlic and a tablespoon of fresh thyme leaves. Add 1 cup pitted kalamata olives and ¼ cup olive oil, and pulse to a smooth paste. Thicken if necessary with more olives. If it is too thick, thin by adding more olive oil. Some tapenades also include capers.

Hummus: Pulse chickpeas in food processor to break up. Add garlic cloves, lemon juice, and tahini. Process until smooth.

Pressing and Preparing Tofu: Slice tofu into slabs about ½” or slightly less thick. Place waxed paper or plastic wrap on counter or large cutting board. Place tofu slices. Cover with waxed paper or plastic wrap. Place cookie sheet or large baking pan on top. Add additional weight. For step by step pictures you can visit my hub, How to Cook Tofu.

Grilling Vegetables: Cut eggplant, zucchini, and yellow squash on the diagonal. Cut onions in ¼” rounds. Remove seeds from bell peppers and cut in wedges or length-wise strips. Brush with olive oil and grill to sear with grill marks, but vegetables should retain firm texture.