Try my Grilled Vegetable Sandwich with Goat Cheese recipe! The grilled vegetables are loaded with incredible flavor and it’s super easy to make!
Making this grilled vegetable sandwich recipe is a fun way to use the grill, but also a great quick dinner option if you have leftovers from my grilled vegetables recipe.
My grilled vegetable sandwich, right up there with my Focaccia Sandwich, is one of my all-time seasonal favorites. And one thing that my grilled veggie sandwich is not missing is flavor!
The vegetables are seasoned to perfection and brushed with basil pesto (or my bold chimichurri sauce!) before they hit the grill. The charred and smoky flavors are simply amazing!
Everything comes together nicely to make the best grilled vegetable sandwich: crusty warm ciabatta bread, creamy herbed goat cheese, and fresh greens. And to make it even better, add your favorite sandwich spread – this romesco sauce recipe pairs really well!
Got leftover grilled veggies? Turn them into my Grilled Vegetable Pasta Salad for another easy meal.
Jump to:
Why I Love This Recipe
- Seasonal produce. I use hearty portobello mushrooms, zucchini, bell peppers, and onions. But you can customize it any way you’d like!
- Quick and easy! Grilling vegetables takes just 4 minutes per side, and assembling is quick.
- Bold flavors. Charred, perfectly seasoned veggies, pesto, and savory goat cheese make the perfect combo!
Ingredient Notes
I included a few ingredient notes from recipe testing that you might find helpful when shopping for ingredients.
- Portobello mushrooms: Use large portobello mushrooms, cleaned and stems trimmed. Portobellos are hearty and perfect for sandwiches!
- Zucchini: Sliced into long ⅓-inch thick strips for easy grilling.
- Bell peppers: I like to use red bell peppers for a nice color contrast to the green zucchini. Halved, seeds and stems removed.
- Onions: Use either red or yellow sliced into rings for easier grilling.
- Basil pesto: Your favorite store-bought version. I use it primarily to brush the vegetables as they are grilling. It adds tons of flavor!
- Dried oregano: For seasoning the veggies, adds great flavor.
- Ciabatta bread: A large loaf of ciabatta should yield about 4 sandwiches. You can also use Italian bread or sourdough.
- Greens: Arugula or mixed greens are great options!
- Herbed goat cheese: Goat cheese adds a nice creamy texture and a slight tang, plus lots of flavor! Feel free to use other similar cheeses like boursin, feta, herbed cream cheese, or blue cheese.
- Olive oil, salt and pepper
Ingredient quantities for my grilled vegetable sandwich recipe are listed in the recipe card down below.
How to Make a Grilled Vegetable Sandwich
This vegetable sandwich comes together so easily. Let me show you how I make it!
Step 1: Preheat your grill over high heat. Brush the vegetables with a little bit of oil and basil pesto (or chimichurri sauce), then season with dried oregano, salt and pepper. Grill on both sides until charred and crisp tender, about 4-5 minutes per side. Remove and set aside.
Step 2: Split the ciabatta bread in half lengthwise (optional: grill or toast so it’s warm and crunchy). Arrange a layer of the greens and the goat cheese.
Step 3: Evenly arrange the grilled vegetables on top, and spread more sauce on the bread if desired.
Step 4: Top the sandwich and, using a serrated knife, cut into about 4 individual grilled vegetable sandwiches, depending on how large the bread is. And that’s it!
Tips for Success
- Season the vegetables before grilling with pesto, oregano, salt, and pepper. This will give them so much flavor to make an exceptional grilled vegetable sandwich!
- Slice the veggies evenly to make it easier to assemble the sandwiches.
- Don’t overcook the vegetables, otherwise they will turn mushy. It takes about 4-5 minutes per side until charred and crisp tender.
- Use your favorite produce! Try eggplant, yellow squash, or artichokes.
- Best type of bread: A crusty bread that can hold everything is ideal, such as ciabatta or sourdough. Or try my Rosemary Focaccia!
Other Cooking Methods
While grilling outdoors is my preferred method for this grilled vegetable sandwich recipe (love that smoky char!), you can also make everything in your kitchen. Here’s what I’d recommend:
Grilling indoors: Use a cast iron grill pan on your stovetop, or an electric grill. Give the vegetables a few extra minutes.
Oven roasted: Season per recipe directions and roast in the oven at 425 degrees F, in a single layer, for 15-20 minutes, flipping halfway through.
Sautéed: Season as directed and cook in the pan over medium-high heat for 8 to 10 minutes, or until crisp tender and slightly caramelized.
Make Ahead
Feel free to grill the vegetables 1-2 days ahead (you may want to slightly undercook them). Keep refrigerated in containers, then reheat the next day. Assemble the sandwiches and serve!
Recipe FAQs
Use ones that hold up well to the grill, such as large portobello mushrooms, zucchini, eggplant, bell peppers, and onions.
Yes! Use similar creamy cheeses, such as feta, blue cheese, boursin, or ricotta.
I love a simple basil pesto, but you can also try my chimichurri sauce recipe, sundried tomato pesto, or my easy avocado crema.
Try a light salad like this Lemon Arugula Salad. Potatoes are also great – try my Crispy Smashed Potato Salad!
More Sandwiches to Try
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Grilled Vegetable Sandwich with Goat Cheese
Equipment
Ingredients
- 4 large portobello mushrooms - cleaned and stems trimmed
- 2 large red bell peppers - halved, seeds and stems removed
- 2 medium zucchini - sliced into long ⅓-inch thick strips
- 1 large red onion - sliced into rounds
- Olive oil
- 2 teaspoons dried oregano
- Salt and pepper to taste
- 1 cup store-bought basil pesto - see substitutions below
- 1 large loaf ciabatta bread - or sourdough
- 2 cups arugula or mixed greens - lightly packed
- 6 ounces herbed goat cheese
Instructions
- Preheat your grill over medium-high heat.
- Brush the portobello mushrooms, bell peppers, zucchini, and onions generously with olive oil and season with oregano, salt and pepper. Then, brush generously with some basil pesto (save the rest for serving).
- Grill the vegetables on both sides until charred and tender, about 4-5 minutes per side. Remove from the grill, and if needed, cut into smaller chunks as needed.
- Split the ciabatta bread loaf in half lengthwise. Optional: grill or toast so it’s warm and slightly crunchy.
- Build the sandwich: Spread a layer of goat cheese, then top with arugula or greens, followed by the grilled vegetables. Spreads some more pesto (or your favorite sauce) and top with the other ciabatta half.
- Using a serrated knife, cut the sandwich into 4 individual sandwiches. Serve warm. Enjoy!
Notes
- Other sauces you can use: Chimichurri, Sundried Tomato Pesto, Romesco Sauce.
- Do not overcook. 4-5 minutes per side is enough, until crisp tender.
- Choose bread that will hold up the veggies without getting soggy. Ciabatta and sourdough are great choices.
- Make ahead: Grill as directed (maybe slightly undercook them). Store in the fridge for 1-2 days, then reheat, assemble the sandwiches, and serve.
- Storage: Place any leftovers in an airtight container and refrigerate up to 2 days.
- Vegetables: Eggplant, artichoke hearts, yellow squash.
- Breads: Rosemary Focaccia, sourdough, or other crusty bread
- Cheese: Boursin, feta, blue cheese, ricotta.
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