California Grilled Vegetable Sandwich

Grilled vegetables, brushed with a rosemary vinaigrette, fill a crusty French bread loaf tonight then top angel hair pasta tomorrow. 


  • 4 large carrots (about 1 pound)
  • 2 medium yellow squash
  • 2 medium zucchini
  • 2 medium red bell peppers
  • 6 medium portobello mushrooms (about 6 ounces)
  • 1 medium onion
  • 1/2 cup balsamic vinegar
  • 1/2 cup olive oil
  • 2 tablespoons dried rosemary leaves, crushed
  • 2   garlic cloves, pressed
  • 1 cup light mayonnaise
  • 1 loaf (1 pound) French bread (about 30 inches long)
  • 12 slices (8 ounces) Provolone cheese


  1. Prepare grill for cooking at medium temperature. Cut carrots, yellow squash and zucchini into 3-inch lengths. Slice vegetables lengthwise using v-shaped blade of Ultimate Mandoline. Cut bell pepper into 1-inch-wide strips using Utility Knife. Cut mushrooms and onion into 1/2-inch slices. Divide vegetables in half between two large pieces of heavy-duty aluminum foil. Spread vegetables to form a single layer.

  2. Mix vinegar, oil and rosemary in Measure, Mix, & Pour® until blended; set aside. 

  3. Place one foil piece with vegetables on grid of grill. Brush vegetables with half of the vinegar dressing using Chef's Silicone Basting Brush. Grill vegetables, uncovered, 12-16 minutes or until tender, turning halfway through grilling time with BBQ Tongs. Bring foil up around vegetables; remove from grill. Repeat with remaining vegetables and dressing. Place bread pieces, cut sides down, directly on grid of grill. Grill 30 seconds or until lightly browned. Spread half of the mayonnaise mixture on cut surfaces using Large Spreader; reserve remaining mayonnaise mixture. 

  4. To assemble sandwiches, arrange half of the cheese over bottom halves of bread. Cover with half of the vegetables, remaining cheese and bread tops. Cut each sandwich into thirds. Wrap and refrigerate remaining vegetables for use in Angel Hair Pasta with Grilled Vegetables. Serve sandwiches with reserved mayonnaise mixture.


  • 6  servings

Nutrients per serving:

Calories 600, Fat 36 g, Sodium 1160 mg, Dietary Fiber 4 g 

Cook's Tips:

If using a charcoal grill, light charcoal briquettes and allow about 30 minutes for coals to reach a medium cooking temperature. The surface of the coals will be ash-covered. Coals should be spread in a single layer. If using a gas grill, consult the owner's manual for heating directions.

For added flavor, marinate vegetables in dressing up to 1 hour before grilling.

Regular mayonnaise can be substituted for light mayonnaise. 

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