Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Grilled Veggie Sandwiches with Smoked Chipotle Hummus and Avocado Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 38 reviews

Grilled Veggie Sandwiches are a delicious and healthy way to enjoy the best of summer’s produce. These vegan sandwiches feature smoky grilled zucchini, eggplant, red pepper, and green onions layered on lightly toasted soft rolls. A creamy chipotle hummus spread adds a smoky, spicy kick while avocado slices provide a cool, creamy finish. Perfect for a quick and satisfying lunch or dinner, these sandwiches come together in just 30 minutes and are ideal for BBQs or casual meals.

  • Total Time: 30 minutes
  • Yield: 4 sandwiches

Ingredients

Short-Cut Chipotle Hummus

  • 2 chipotles in adobo from a can
  • 8 ounces store-bought or homemade hummus
  • Pinch kosher salt, to taste

Veggie Sandwiches

  • 4 bread rolls or buns (such as telera rolls)
  • 3 tablespoons olive oil, divided
  • 1 zucchini, trimmed and cut into 1/4-inch slices
  • 1/2 eggplant, trimmed and cut into 1/4-inch slices
  • 1 red pepper, trimmed and cut into 1-inch slices
  • 2 green onions
  • 1 avocado, sliced (optional)

Instructions

  1. Make the Chipotle Hummus: Add the chipotles in adobo to a food processor and pulse until minced. Add the hummus and pulse again until well combined. Taste and add kosher salt as needed. Set aside.
  2. Prepare the Rolls: Preheat the oven to 350°F. Place the rolls on a baking sheet and bake for 5 to 7 minutes until warmed through. Let them come to room temperature, then slice in half.
  3. Toast the Bread on the Grill: Preheat your grill or grill pan. Brush both sides of the bread slices with 1 tablespoon of olive oil. Using tongs, place the bread on the hottest part of the grill, toasting each side for 30 seconds to 1 minute until lightly charred. Remove and set aside.
  4. Grill the Vegetables: In a bowl, toss zucchini, eggplant, red pepper, and green onions with the remaining 2 tablespoons of olive oil and a few pinches of salt. Place the vegetables on the grill. Grill zucchini for about 3 minutes, flipping halfway. Grill eggplant, peppers, and green onions for 5 to 7 minutes, turning as needed until tender and slightly charred. Remove from grill.
  5. Assemble the Sandwiches: Spread 1 to 2 tablespoons of chipotle hummus on the bottom half of each roll. Layer grilled vegetables on top. Add avocado slices if using, then cover with the other half of the roll. Slice in half and serve immediately or at room temperature.

Notes

  • Use cold avocado slices for a refreshing contrast in texture and temperature.
  • Telera rolls work great but any soft sandwich rolls or hoagies are fine substitutes.
  • Cut vegetables at least 1/4 inch thick so they hold up on the grill without falling apart.
  • Watch the grill carefully to prevent the bread and veggies from overcooking or burning as grilling times are short.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Lunch, Dinner
  • Method: Grilling
  • Cuisine: American
  • Diet: Vegan

Find it online: https://recipesvibe.com/grilled-veggie-sandwiches-with-smoked-chipotle-hummus-and-avocado-recipe/