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Grilled Veggie Sandwich with Avocado Spread
Savor the vibrant medley of flavors in this Grilled Veggie Sandwich, where smoky, charred vegetables unite with a luscious avocado spread, all cradled between perfectly toasted bread. This sandwich is a true celebration of summer's bounty, inspired by the fresh produce found at farmers' markets. Each bite reveals a delightful contrast of textures—from the creamy avocado to the crisp, grilled veggies—making it not only a feast for the eyes but a nourishing choice for any meal. Perfect for lunch or a light dinner, this sandwich will transport you to sunny days and picnics in the park.
Ingredients
- Spinach leaves
- 1 cup, fresh
- Bread slices
- 4 slices (your choice of whole grain, sourdough, or gluten-free)
- Lemon juice
- 1 tablespoon
- Avocado
- 1, ripe
- Salt
- to taste
- Black pepper
- to taste
- Olive oil
- 2 tablespoons
- Red onion
- 1 small, sliced
- Red bell pepper
- 1, sliced
- Yellow squash
- 1, sliced
- Zucchini
- 1, sliced
Instructions
- Preheat the grill or grill pan over medium heat.
- In a large bowl, toss the zucchini, yellow squash, red bell pepper, and red onion with olive oil, salt, and pepper until evenly coated.
- Grill the vegetables for 8-10 minutes, turning occasionally, until they are tender and slightly charred, allowing the smoky flavor to develop.
- While the vegetables are grilling, prepare the avocado spread by mashing the ripe avocado in a bowl, then mixing in the lemon juice, salt, and pepper until smooth and creamy.
- Toast the bread slices in a toaster or on the grill until golden brown and crisp, enhancing the sandwich's texture.
- Spread a generous layer of the avocado mixture on one side of each slice of toasted bread.
- Layer the grilled vegetables and fresh spinach leaves on top of the avocado spread, adding a pop of color and nutrition.
- Close the sandwich with another slice of bread, avocado side down, pressing gently to secure the filling.
- Cut the sandwich in half diagonally and serve immediately, enjoying the colorful layers and rich flavors.
Tips
- For extra flavor, marinate the vegetables in balsamic vinegar for 30 minutes before grilling.
- Feel free to add other seasonal vegetables like asparagus or eggplant for variety.
- If you prefer a spicy kick, add sliced jalapeños or a drizzle of hot sauce to the avocado spread.
Dietary Information
Servings: 2 Dish Type: Lunch Prep Time: 15 minutes Cook Time: 10 minutes Calories: 420 Fat: 25g Carbs: 45g Protein: 8g Sodium: 400mg Sugar: 2g
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