Smoked Vegetable Sandwiches Recipes

SMOKY GRILLED VEGETABLES

While you can get some smoked flavor by adding wet wood chips to the hot coals, you can get much more flavor using an electric smoker. Serve these veggies as a side to your steak, or assemble into a wonderful roasted veggie sandwich.

Provided by Tim Bond

Categories Side Dish Vegetables Eggplant

Yield 4

Number Of Ingredients 7

Smoky Grilled Vegetables image

Steps:

Brush vegetables with oil to coat.
Prepare smoker using manufacturer 's instructions using either alder or apple chips. Place veggies in single layers on smoker racks. Smoke for about 30 minutes.
Preheat grill for high heat.
Brush grate with oil. Arrange vegetables on grill, with the peppers away from the center. Cook for 10 to 15 minutes, turning once. Baste with teriyaki sauce frequently. Vegetables will cook at different rates; remove tender pieces from the grill, and continue cooking until all are done.

Nutrition Facts : Calories 306.6 calories, Carbohydrate 38.8 g, Fat 14.5 g, Fiber 9.1 g, Protein 9.2 g, SaturatedFat 2.3 g, Sodium 2779.5 mg, Sugar 22.9 g

Ingredients

1 eggplant, sliced into 1/2 inch rounds
2 red bell peppers, halved and seeded
2 yellow bell peppers, halved and seeded
2 zucchini, sliced
2 large onions, peeled and sliced into 1/2-inch thick roun
4 tablespoons vegetable oil
1 cup teriyaki sauce

BEST GRILLED VEGETABLE SANDWICH

A delicious vegetarian sandwich made with freshly grilled zucchini, eggplant, red bell pepper, fresh mozzarella, plum tomato, and basil pesto in a whole-grain baguette.

Provided by Suzy729

Categories Main Dish Recipes Sandwich Recipes

Time 3h20m

Yield 2

Number Of Ingredients 10

Best Grilled Vegetable Sandwich image

Steps:

Combine zucchini, eggplant, and red bell pepper in a bowl. Sprinkle salt over the mixture. Set aside to allow the vegetables to tenderize, at least 3 hours.
Preheat grill for medium heat and lightly oil the grate.
Drain moisture from vegetable mixture. Brush vegetables with olive oil to coat; season with black pepper.
Cook vegetables on hot grill until tender, 2 to 3 minutes per side. Transfer to a bowl and set aside.
Toast cut sides of baguette in a toaster oven until golden brown, 2 to 3 minutes. Spread basil pesto evenly over toasted surface. Arrange grilled vegetables evenly onto 2 of the baguette halves. Top each with sliced mozzarella and plum tomato slices; top sandwich with the remaining baguette pieces to serve.

Nutrition Facts : Calories 714.3 calories, Carbohydrate 79.8 g, Cholesterol 46.3 mg, Fat 29.4 g, Fiber 8.9 g, Protein 35.1 g, SaturatedFat 10.7 g, Sodium 1917.9 mg, Sugar 10.1 g

Ingredients

½ zucchini, cut crosswise into 1/2-inch slices
½ small eggplant, cut crosswise into 1/2-inch slices
1 red bell pepper, quartered
½ teaspoon salt
1 ½ teaspoons olive oil
ground black pepper to taste
1 small whole-grain baguette, cut into two halves and split lengthwise
¼ cup basil pesto
4 ounces fresh baby mozzarella, sliced
2 plum tomatoes, sliced

CALIFORNIA GRILLED VEGGIE SANDWICH

I came up with this recipe to entertain friends. Since I am a semi-vegetarian and love to BBQ, I am always inventing something new. The first time I made this, my meat-lover friends raved about this dish! I prefer mesquite coals over gas barbeques...however, either works fine.

Provided by Anonymous

Categories Main Dish Recipes Sandwich Recipes

Time 50m

Yield 4

Number Of Ingredients 10

California Grilled Veggie Sandwich image

Steps:

In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
Preheat the grill for high heat.
Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

Nutrition Facts : Calories 392.9 calories, Carbohydrate 36.5 g, Cholesterol 21.9 mg, Fat 23.8 g, Fiber 3.2 g, Protein 9.2 g, SaturatedFat 5.9 g, Sodium 623.4 mg, Sugar 4.7 g

Ingredients

¼ cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
⅛ cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
½ cup crumbled feta cheese