There aren’t many meals where I end saying, “This could turn me vegetarian.”
This sandwich did.
I, like my husband, am a meat and potatoes kinda person. I do, however, enjoy a veggie sandwich from time to time. It makes me feel less…carnivorous.
I initially made this because it was the only thing I had in my house, well, besides peanut butter and jelly. I wanted something filling and easy. I had a bunch of veggies I picked up from the Farmer’s Market and some good bread, so I grilled everything up, made a quick spread out of an avocado and called it a day.
It. Was. So. Good.
Made it for lunch again for the next three days. I could eat this every day. Really, so simple, but so ridiculously delicious.
The key is steak seasoning. It’s the answer to all your grilling needs. There aren’t any special secret ingredients in the seasoning, pretty standard stuff, but I’m telling you, shake it on anything you’re grilling up and you’ll be satisfied.
I had an avocado and didn’t want to use mayo, so I smashed up the avocado, added some lime juice, minced garlic, salt and pepper and voila! Healthy spread, and a nice change from the standard mayo, which I really don’t care for on hot sandwiches.
If you have some veggies and a grill, you’re on your way to some deliciousness.
Oh, I don’t have an outdoor grill, I use my grill pan that sits on the stove. Works like a charm.
Red Pepper (I used roasted red peppers from a jar, cheater, I know)
Steak Seasoning (Montreal brand is awesome, low sodium is best)
Preheat your grill (indoor or outdoor is fine). Cut your veggies into thin slices. Keep everything uniform in size and shape for uniform cooking times.
Put the veggies in a large bowl, drizzle with a nice coat of olive oil. Sprinkle enough steak seasoning to cover the vegetables. You won’t need to add any salt or pepper since the seasoning should have it all.
If your grill needs to be oiled first, wipe some oil on it then add the eggplant. Let that cook for about 5 minutes, don’t play with it, it’ll rip. Let it cook. After about 5 minutes or so, flip it and add the zucchini and onions. Let everything cook for another 8 minutes or so, flipping as you see fit. I like the grill marks so I’ll leave it alone for a while.
While the vegetables are cooking, make your avocado spread.
Mash up the avocado, the minced garlic and the juice of a half a lime (or lemon if that’s what you have on hand).
Sometimes I toast the bread, sometimes I don’t, it’s great both ways. I will leave that up to you.
Spread a nice thick layer of spread on both sides and top with your grilled veggies.
That’s it. Enjoy!