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side view of a grilled veggie party sub

Grilled Veggie Party Sub with Sun-Dried Tomato Pesto

  • Total Time: 30 minutes
  • Yield: 6 sandwiches 1x
  • Diet: Vegan


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!


Units Scale

For sun-dried tomato pesto:

  • 1/2 cup sun-dried tomatoes (packed in oil and drained)
  • 1/4 cup walnuts
  • 1/4 cup vegan parmesan (recipe for cashew parm here)
  • 1/3 cup olive oil
  • 1 cup basil or parsley
  • 1/2 tsp salt

For the grilled vegetable marinade:

  • 1/3 cup balsamic vinegar
  • 2 tsp dried oregano
  • 4 TBS olive oil
  • 1 tsp garlic powder
  • 1/2 tsp each salt and pepper

For the rest of the sandwich:

  • 1 zucchini, sliced thinly into strips
  • 2 red bell peppers, seeded and sliced into strips
  • 1 portobello mushroom, cleaned, de-stemmed, and sliced into strips
  • 1 loaf ciabatta bread, sliced in half lengthwise (like a bun)
  • 2 cups salad greens, like arugula or baby kale
  • 1/4 cup hummus


  1. First, make sun-dried tomato pesto by combining sun-dried tomatoes, nuts, and parm in a blender, pulsing to combine. Stream in oil. Add one cup herbs and salt and finish processing until a thick paste forms (it will be chunkier than usual pesto). Set aside. There is a video below for this, for reference!
  2. Combine ingredients for marinade in a large rectangular resealable container. I use a Stasher bag. Set aside.
  3. Wash and slice all vegetables. Add to marinade container and shake to coat. Let sit for at least 15 minutes (up to 2 hours). Preheat your grill, grill pan, or a cast iron skillet over medium high.
  4. Slice your ciabatta loaf (feel free to toast it if you’re using a full size grill). Spread one side of the sandwich thickly with pesto. You will likely use all of it, depending on the size of your ciabatta. 
  5. Proceed to grill vegetables to your liking, about 3-5 minutes per side, until char marks appear.
  6. Assemble rest of sandwich by topping pesto-covered bread grilled veggies, and salad greens. Spread hummus on the non-pesto side of the loaf. Press halves together firmly and slice into 4-6 personal sandwiches.


This recipe will keep covered in the fridge for four days. Toasting it in a panini press to reheat is not necessary but a fun idea!

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Lunch
  • Method: Grilling
  • Cuisine: American


  • Serving Size: One sandwich
  • Calories: 368.4 calories
  • Sugar: 7.9 grams
  • Sodium: 741.1 milligrams
  • Fat: 17.2 grams
  • Saturated Fat: 2.5 grams
  • Unsaturated Fat: 15.7 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 45 grams
  • Fiber: 4.3 grams
  • Protein: 10.1 grams
  • Cholesterol: 0 milligrams

Keywords: sandwich, sub, panini