If there’s one thing I could eat all summer, it would be sandwiches loaded with vegetables. All the vegetables. Usually toasted and loaded up with some melty cheese.
These sandwiches are one of my favorite variations – the veggies are marinated in a sweet-but-savory marinade for a few hours before being cooked, which gives them a really nice extra layer of flavor.
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Ingredients
For Vegetables:
- 2 Tablespoons olive oil
- 1 Tablespoon soy sauce
- 1 1/2 teaspoon brown sugar
- 2 garlic cloves, minced
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 1 small eggplant, sliced into rounds
- 2 small zucchini, sliced into rounds
- 1 small onion, sliced into rounds
For the feta spread:
- 4 oz. feta cheese
- 1/4 cup basil
- 1 Tablespoons olive oil
To serve:
- 4 sandwich rolls
- Balsamic glaze
I make these sandwiches most often with eggplant and zucchini because they’re so plentiful around here in the summer – but this marinade works great for yellow squash, peppers and radishes too!
Directions
- In a bowl, whisk together the olive oil, soy sauce, brown sugar, garlic, paprika, and pepper. Toss in the eggplant, zucchini, and onion. Cover and refrigerate. Let marinate for at least 3 hours.
- After marinating cook the vegetables by either grilling over medium heat for 10-12 minutes, turning halfway or roasting at 400 degrees for 15-20 minutes, turning halfway.
- While the vegetables cook, put the feta, basil, and olive oil into a food processor. Process until feta is whipped and basil is thoroughly combined.
- Split the sandwich rolls and toast under the broiler. Remove and top one half with cooked eggplant, zucchini, and onion. Spread the feta generously on the other side of the rolls. Return to the broiler for 20-30 seconds, until the feta starts to bubble.
- Remove from the broiler, drizzle the vegetables with balsamic glaze and serve.
These sandwiches are super make-ahead friendly! I usually marinate and grill up the veggies on the weekend, along with making the whipped feta. On weekdays, I just have to spend a few minutes toasting the bread and broiling for a few seconds to warm it all up.
It feels like such a fancy lunch for a weekday, but the effort is minimal!
More farm-fresh recipes
All this week, I’ll be linking up with some friends to share lots of farm-fresh goodies! Here are today’s recipes.
Thursday’s Farmers Market Week Recipes
Recipe
Marinated Vegetable Sandwiches
Ingredients
For Vegetables:
- 2 Tablespoons olive oil
- 1 Tablespoon soy sauce
- 1 1/2 teaspoon brown sugar
- 2 garlic cloves, minced
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 1 small eggplant, sliced into rounds
- 2 small zucchini, sliced into rounds
- 1 small onion, sliced into rounds
For the feta spread:
- 4 oz. feta cheese
- 1/4 cup basil
- 1 Tablespoons olive oil
To serve:
- 4 sandwich rolls
- Balsamic glaze
Instructions
- In a bowl, whisk together the olive oil, soy sauce, brown sugar, garlic, paprika, and pepper. Toss in the eggplant, zucchini, and onion. Cover and refrigerate. Let marinate for at least 3 hours.
- After marinating cook the vegetables by either grilling over medium heat for 10-12 minutes, turning halfway or roasting at 400 degrees for 15-20 minutes, turning halfway.
- While the vegetables cook, put the feta, basil, and olive oil into a food processor. Process until feta is whipped and basil is thoroughly combined.
- Split the sandwich rolls and toast under the broiler. Remove and top one half with cooked eggplant, zucchini, and onion. Spread the feta generously on the other side of the rolls. Return to the broiler for 20-30 seconds, until the feta starts to bubble.
- Remove from the broiler, drizzle the vegetables with balsamic glaze and serve.
