For two whole summers I enviously read blog post after blog post about grilled vegetables from around the food blogging world. At that point we were in an apartment in Brazil with no grill of our own. Not to mention, while grills of Brazil and the foods they produce are quite nice, it’s just not the same as our version in the U.S. I’m also not sure a vegetable has ever touched a grill where we were living. Red meat, yes, veggies not so much.
My anticipation of creating my own grilled produce has been building all winter. Now, that we are finally in a house, there is a spot being held for a new grill. However, it has turned out to be the last thing on our shopping list. While we have filled the house with couches, chairs and desks, the yard is still looking a bit bare.
That will change soon enough, but today I just couldn’t wait. After finding some zucchini and mushrooms in the fridge I decided to grab the grill pan and make an indoor version of a grilled vegetable sandwich for lunch.
I sliced up the vegetables, drizzled them with olive oil, and then sprinkled them with this herb rub.
A friend of mine gave me this and it is from Herb ‘n Renewal
, a Kentucky company that sells herb products. You may not have access to this exact combo, but you can see the ingredient list here if you want to mimic it.
I cooked everything for a few minutes on each side, layered everything on the bread (Flax Oat Bran from Great Harvest) and then grilled the sandwich itself to make it more of a Panini. It hit the spot, but unfortunately it has made my longing for grilled foods even stronger!
There really isn’t an exact recipe here, but I will list out what I added to my sandwich. You can add whatever veggies you like.
Grilled Vegetable Sandwich
2 slices of whole grain bread
4 slices of zucchini
10 rings of Anaheim pepper
2 white mushrooms, sliced
Sprinkle of olive oil and herb seasoning
1 ½ tbsp cream cheese
1 green onion, sliced
1 tbsp fresh cilantro, chopped
¼ tsp garlic powder
Handful of fresh spinach
Place the veggies on the grill and sprinkle with olive oil and herb seasoning. Cook 3 to 4 minutes on each side or until tender. In a small bowl, mix the cream cheese, green onion, cilantro and garlic powder. Spread on one slice of the bread. Stack the grilled veggies on the second slice and top it with the spinach. Place the first slice on top, cream cheese side down. Return to the grill pan and grill for 1 minute on each side.
This post is being submitted to Souper Sundays at the Kahakai Kitchen.