Grilled Eggplant and Zucchini Sandwich
Ingredients
- 2 medium eggplants
- 2 medium zucchinis
- 4 ciabatta rolls
- 4 tablespoons olive oil
- Salt and pepper, to taste
- 4 ounces vegan mozzarella cheese or avocado, sliced
- 4 tablespoons vegan pesto
- 4 tablespoons vegan mayonnaise
- 4 leaves of lettuce
Preparation
Preheat grill to high heat.
Slice eggplants and zucchinis into 1/4-inch rounds.
Brush the eggplant and zucchini slices with olive oil and season with salt and pepper.
Grill the eggplant and zucchini slices for 2-3 minutes on each side, until grill marks appear and the vegetables are tender.
Toast the ciabatta rolls on the grill for 1-2 minutes.
Spread vegan pesto on one side of each roll and vegan mayonnaise on the other.
Layer the grilled eggplant and zucchini slices on the bottom half of each roll.
Top with sliced vegan mozzarella cheese or avocado.
Close the sandwich and serve immediately.
Notes
Enjoy this delicious and healthy vegan Grilled Eggplant and Zucchini Sandwich, packed with fresh flavors and summery goodness!
