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One of the key aspects of a delicious grilled veggie sandwich is the choice of vegetables. While the options are nearly limitless, certain vegetables shine when it comes to grilling due to their texture and flavor profile.

Charred Veggie Sandwiches

Discover the joy of grilled vegetable sandwiches with this easy and flavorful recipe! Perfect for anyone looking to enjoy a hearty, plant-based meal, these Charred Veggie Sandwiches celebrate fresh, seasonal produce. Customize your sandwich with a variety of grilled vegetables like zucchini, bell peppers, and eggplant, while adding your favorite spreads like hummus or pesto. Whether enjoyed during summer barbecues or cozy winter evenings, this nutritious dish promises to delight your taste buds and elevate your culinary experience. Dive into the vibrant world of flavors and textures today!
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Ingredients
  

1 large zucchini, sliced into ½-inch rounds

1 red bell pepper, cut into large strips

1 yellow bell pepper, cut into large strips

1 medium eggplant, sliced into ½-inch rounds

1 red onion, sliced into thick rings

4 tablespoons olive oil

2 teaspoons smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

4 slices whole grain or sourdough bread

1 cup fresh arugula

4 tablespoons hummus or your favorite spread

Balsamic glaze (optional, for drizzling)

Instructions
 

Prep the Vegetables: In a large bowl, combine zucchini, red and yellow bell peppers, eggplant, and red onion. Drizzle with olive oil, then sprinkle the smoked paprika, garlic powder, salt, and pepper. Toss until the vegetables are well coated.

    Grill the Veggies: Preheat a grill pan or barbecue to medium-high heat. Place the marinated veggies on the grill and cook for about 4-5 minutes per side, or until they have nice char marks and are tender. Remove from heat and set aside.

      Toast the Bread: In the last few minutes of grilling, place your bread slices on the grill until they are golden and slightly crispy, about 2-3 minutes per side.

        Assemble the Sandwiches: Spread a generous tablespoon of hummus on each slice of toasted bread. Layer the grilled veggies on top, followed by a handful of fresh arugula. If desired, drizzle with balsamic glaze for an added burst of flavor.

          Serve & Enjoy: Top with the other slice of bread, slice the sandwiches in half, and serve immediately while the vegetables are warm and the bread is crispy.

            Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings