This grilled Mediterranean vegetable and hummus sandwich is a tasty and wholesome vegetarian lunch option.
Grilled zucchini, bell peppers, and red onion are paired with creamy hummus and fresh herbs on whole grain bread.
easy to prepare and packed with flavor, it’s a perfect meal for a quick lunch or light dinner.
Why You’ll Love This Recipe
- Grilling the vegetables brings out their natural sweetness and adds a smoky flavor.
- Creamy hummus adds moisture and a rich, nutty taste that complements the grilled veggies.
- Whole grain bread adds texture and fiber, making this sandwich filling and nutritious.
Grilled Mediterranean Vegetable and Hummus Sandwich
A delicious vegetarian sandwich featuring grilled Mediterranean vegetables and creamy hummus on whole grain bread, perfect for a satisfying lunch.
- Prep time
- 15 minutes
- Cook time
- 15 minutes
- Servings
- 2
- Yield
- 2 sandwiches
Ingredients
- 1 small zucchini, sliced lengthwise into 1/4-inch strips (about 150g)
- 1 small red bell pepper, seeded and quartered
- 1 small yellow bell pepper, seeded and quartered
- 1 small red onion, sliced into rings
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 4 slices whole grain bread (about 4 oz/115g total)
- 1/2 cup hummus (about 125g)
- Fresh basil leaves, a handful
- 1/2 cup baby spinach leaves (about 15g)
- 1 teaspoon lemon juice
Instructions
- Prepare and grill the vegetables Preheat your grill or grill pan to medium-high heat (about 400°F/200°C). Toss zucchini, bell peppers, and onion with 1 tablespoon olive oil, salt, and pepper. Grill the vegetables for about 4-5 minutes per side until tender and charred. Remove from grill and set aside to cool slightly.
- Toast the bread Brush the bread slices lightly with remaining olive oil. Grill or toast the bread for about 1-2 minutes per side or until golden and slightly crispy. Remove from heat.
- Assemble the sandwich Spread a generous layer of hummus on each slice of grilled bread. Drizzle hummus lightly with lemon juice. Layer the grilled vegetables evenly over two of the bread slices. Top with fresh basil leaves and baby spinach. Close the sandwiches with the remaining bread slices, hummus side down.
- Serve Cut sandwiches in half if desired and serve immediately while still warm. If storing, wrap tightly and refrigerate within 2 hours.
Helpful Tips
- For an extra flavor boost, marinate the vegetables in a mixture of olive oil, garlic, and dried oregano before grilling.
- Use whole grain or sourdough bread for extra texture and nutrition.
- Make sure to cool grilled vegetables slightly before assembling to keep bread from getting soggy.
- If you prefer cold sandwiches, wrap tightly and refrigerate; consume within 24 hours for best freshness.
Storage and Make-Ahead
Store any leftover sandwiches wrapped tightly in plastic wrap or airtight container in the refrigerator for up to 24 hours.
To maintain quality, avoid storing sandwiches with grilled vegetables at room temperature longer than 2 hours.
Reheat sandwiches briefly in a toaster oven or grill pan if desired, but be cautious not to overheat hummus, as it can dry out.
Frequently Asked Questions
Can I use other vegetables for this sandwich?
Yes, other Mediterranean vegetables like eggplant, mushrooms, or cherry tomatoes work well grilled or roasted in this sandwich.
Is this sandwich suitable for a vegan diet?
Yes, this recipe is vegan as long as you use a hummus without any dairy or honey ingredients and bread that contains no animal products.
How do I keep the bread from getting soggy?
Cool grilled vegetables slightly before assembling the sandwich and toast the bread to create a moisture barrier.
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