Ingredients
Scale
- 1 medium zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 slices of artisan bread
- 2 tablespoons balsamic glaze
- Fresh greens (spinach or arugula)
Instructions
- Prepare the vegetables by washing and slicing the zucchini, bell peppers, and red onion.
- In a grill pan over medium heat, warm the olive oil and add the sliced vegetables. Season with salt and pepper. Grill until tender and charred.
- Toast the slices of artisan bread until golden brown.
- Assemble the sandwich by layering grilled vegetables on one slice of toast, drizzling with balsamic glaze, adding fresh greens, and topping with another slice of toast. Slice in half before serving.
Notes
- Wrap leftover sandwiches in foil or store in an airtight container for up to 2 days in the fridge.
- Reheat on a grill or stovetop for the best taste.
- For a vegan version, ensure your bread is dairy-free and omit cheese.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg