Grilled (or Broiled) Vegetable Sandwich with Easy Basil Aioli Sauce
This grilled vegetable sandwich with easy basil aioli sauce is a perfect meatless lunch or weeknight meal. The marinated tender vegetables are plenty flavorful on their own, but when you add that delicious basil aioli sauce and put it in a toasted sub. Wow. So amazingly delicious.
Ingredients
For Easy Basil Aioli Sauce:
- ½ cup mayonnaise see note
- ½ cup fresh basil leaves packed
- 2 teaspoons fresh lemon juice
- 1 clove garlic minced
- salt and pepper to taste
For Grilled or Broiled Vegetables:
- 1 small yellow squash
- 1 small zucchini
- 1 orange bell pepper
- 1 red bell pepper
- 2 tablespoons olive oil
- 1 ½ tablespoons balsamic vinegar
- ½ teaspoon coarse salt
- ½ teaspoon black pepper
For Sandwiches:
- 4 hoagie/sub sandwich rolls see note
- grated or sliced cheese of your choice
- other sandwich toppings of your choice see note
Instructions
For Basil Aioli Sauce:
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Combine mayonnaise, basil leaves, lemon juice, and minced garlic in food processor and process until smooth. Taste and add salt and pepper, as needed. Refrigerate until ready to serve. Can be made up to 3 days in advance.
For Grilled or Broiled Vegetables:
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Wash vegetables and remove stems of squash and cores of peppers. Using a mandolin slicer, slice vegetables thinly in long strips lengthwise. Place slice vegetables in large bowl and add olive oil, balsamic vinegar, salt and pepper and toss to combine. Let vegetables marinate for 10 minutes or up to 30 minutes.
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To Grill: Preheat grill to medium or medium high. Arrange vegetables on grill in a single layer and cook for 2 to 3 minutes per side or until vegetables are tender and slightly blackened, if desired. When done, place vegetables on a plate and set aside. Repeat with any remaining vegetables.
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To Broil: Preheat broiler to high. Arrange vegetables on broiler pan in a single layer. Broil on top rack for 4-5 minutes for first side or until vegetables are tender and slightly blackened, if desired. Remove broiler pan and turn vegetables. Broil an additional 3 minutes for remaining side, or until tender as desired. When done, place vegetables on a plate and set aside. Repeat with any remaining vegetables.
To Assemble Sandwiches:
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Slice hoagie rolls in half and toast. On the grill, first toast them face down. Then add the cheese and toast them face up. With a broiler, first toast them face down. Then add the cheese and toast them face up.
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Place cooked vegetables on hoagie roll and spread with basil aioli sauce. Top with any additional toppings as desired (see note). Serve immediately.
Recipe Notes
1. I like to use this delicious homemade mayonnaise for the basil aioli sauce, but you can use whatever kind you like.
2. These french bread subs are perfect for this recipe, but any 6-inch sub or hoagie roll will work fine too.
3. These sandwiches are perfect just as they are. But sometimes we like to spice things up with a few more toppings on them. Some ideas would include: thinly sliced grilled chicken, lettuce, tomato, sliced cucumbers, deli meats, sliced olives, pickles, jalapeños, or pickled banana peppers.