Grilled Veggie Sammiches

Who doesn’t love a good BBQ?
There’s nothin’ like the smokey aroma of grilling food. Whether it’s a steak or potato or ear of freshly shucked farmer’s market corn, that smokey BBQ essence that wafts through the neighborhood is second only to my beloved campfire smell.
And the company that accompanies a BBQ is nothing to be laughed at either. Good friends. Cold beer. Icy spirits. Refreshing wine. Solid music. Hopefully a little beersbie
I love me a good BBQ! And I know you must too because who wouldn’t love great food, great friends, great drinks, and great tunes? Exactly!
A good BBQ is what makes Summer so…. so… well,  Summery! And as we come to a close on Summer – c’mon, tell me you can’t feel the new Autumnal chill in the air in the evening – I’m getting in all the Summer I can!
Speaking of Summer, it’s time again for SRC – the last one of the season! SRC = Secret Recipe Club. If you haven’t heard of it – you should get on it. It’s pretty rad. Almost as rad as beersbie.
This month I had Colie’s Kitchen. After pursuing around for a while I came across Grilled Vegetarian Subs. With Summer in mind, I thought, “oh heck yes”.Grilling? Good! Vegetables? Good! Cheese? Good!
I did make some adjustments to Nicole’s recipe. Whilst hers calls for some canned goods I decided to go fresh since pretty much everything on this sandwich is available at the farmer’s market right now – and in such, I marinated my mushrooms for a couple of hours prior to grilling. Also, hers were made in saute pan – I used my BBQ. After all – if you’re gonna make grilled sammies, you might as well grill, yes?

Grilled Veggie Sammiches

Servings 2 sandwiches


  • 2 Large Portobello Mushrooms stems cut off.
  • 2 Red Bell Peppers.
  • 1 Large Sweet Onion sliced into 1/2" rounds.
  • 1 Medium Zucchini sliced into 1/2" rounds.
  • Fresh Basil Leaves.
  • 8 Oz. Fresh Mozzarella roughly torn or cut into chunks.
  • 2 Ciabatta Buns or bread of your choice, sliced in half.
  • Extra Virgin Olive Oil.
  • Coarse Sea Salt & Fresh Cracked Black Pepper.
  • Dijon Mustard optional.

For Marinade:

  • 1 Large Shallot thinly sliced.
  • Handful of Fresh Herbs i.e. thyme, tarragon, oregano, basil.
  • 3 Cloves of Garlic minced.
  • Few Glugs Good Quality Balsamic Vinegar.
  • Few Glugs Good Quality Extra Virgin Olive Oil.
  • Coarse Sea Salt & Fresh Cracked Black Pepper.


  • 1-3 hours before cooking, throw all the ingredients for the marinade in a plastic bag or Tupperware container. Add the mushrooms, massage gently and seal. Set aside. You will want to flip these guys to make sure the marinade gets all over every once in a while. When ready to grill, remove from the bag, drain mushrooms and discard of any shallot bits, etc...
  • Pre-heat your grill to medium heat.
  • Throw the peppers, onion and zucchini in a bowl with a good glug of olive oil and some salt and pepper. Toss well to coat. Carefully place on hot grill along with the mushrooms, starting open/gill side down. Close the lid. The zucchini and onions only need about 2 minutes per side, the mushrooms about 3, whilst the peppers need about 5. Flip accordingly and remove from heat as done. While you want a nice color on the onions, peppers and mushrooms, you want the peppers BLACK.
  • Once the peppers have finished, place in that same bag or bowl as you used for the mushrooms, seal, and let sit about 10 minutes. Once they have steamed away in there, carefully remove them from the container and gently rub off the charred skin. Slice in half, remove the seeds and then chop as desired. Voila! Your own fire roasted peppers! Slice the mushrooms as well. Add both the peppers and the mushrooms to the same pile as the rest of the finished vegetables.
  • As your peppers rest, you can grill your bread if you like until golden.
  • Now pre-heat your broiler and turn off the BBQ.
  • On a baking sheet place the bottom half of the bread, a good spreading of dijon, and then layer up the veggies. Don't be shy - make this a hearty sandwich! Top with torn mozzarella. Place under broiler until cheese melts, approx. 3-4 minutes. Remove from the oven, finish with some fresh basil leaves and the other half of the bun.
  • Eat.
Tried this recipe?Let us know how it was!



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