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vegan veggie sub on a wooden board

Grilled Veggie Party Sub with Sun-Dried Tomato Pesto


  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x

Description

This hearty Grilled Veggie Sub: the perfect packable sandwich or party hoagie option! Toasted ciabatta bread is full of roasted peppers, grilled zucchini, and a homemade sun-dried tomato pesto for a filling, healthy, and delicious meal. Ready in under 30 minutes!


Scale

Ingredients

For pesto

  • 1/2 cup sun-dried tomatoes, packed in oil ( )
  • Handful of walnuts, about 1/4 cup
  • 1/4 cup vegan parm or parmesan cheese
  • 1/3 cup olive oil
  • 1 cup basil or parsley
  • 1/2 tsp salt

For the marinade

  • 1/2 cup balsamic vinegar
  • 2 tsp dried oregano
  • 4 TBS olive oil
  • 1 tsp garlic powder
  • zest of one lemon (optional)
  • 1/2 tsp each salt and pepper

For the sandwich

  • 1 loaf ciabatta bread, sliced in half lengthwise
  • 1 zucchini, sliced thinly into strips
  • 2 large red bell peppers, seeded and sliced into strips
  • 1 portobello mushroom, cleaned, de-stemmed, and sliced into strips
  • 5 slices provolone cheese, vegan if needed
  • 2 cups salad greens

Instructions

  1. Prepare your pesto by combining sun-dried tomatoes, nuts, and cheese in a blender, pulsing to combine. Stream in oil and blend to emulsify. Add one cup herbs and salt and finish processing until a thick paste forms (it will be chunkier than usual pesto). Set aside.
  2. Combine ingredients for marinade in a large rectangular resealable container. Set aside.
  3. One your vegetables are prepared, add to container and shake to coat. Let sit for at least 15 minutes and up to 2 hours. Preheat grill, grill pan, or cast iron skillet over medium high.
  4. While veggies are marinating, toast your bread in either a toaster oven or in the regular oven under the broiler, cut side up.* Remove one golden and spread thickly with sun dried tomato pesto, adding at least 1/2 cup of the pesto per side of bread. Preheat grill, grill pan, or cast iron skillet over medium high.
  5. Proceed to grill vegetables to your liking, about 3-5 minutes per side.
  6. Assemble rest of sandwich by topping pesto-covered bread with cheese, grilled veggies, and salad greens. Press halves together firmly and slice into 4-6 personal sandwiches.

Notes

*You could also grill the bread if you’re using a full-size grill!

This recipe will keep covered in the fridge for four days. 

  • Category: dinner