Ultimate Grilled Squash, Eggplant & Tomato Sandwich
Perfectly grilled zucchini, chayote, and eggplant on a garlic butter grilled bun topped with grilled cheesy heirloom tomatoes and Italian herb oil.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Category: grill, vegetarian, sandwiches, meatless monday, hoagies, vegetarian
- Method: grill
- Cuisine: grill, vegetarian, sandwiches, meatless monday, hoagies, vegetarian
Ingredients
- 1 baby zucchini sliced in 1/4” strips
- 1 baby eggplant sliced into 1/4” strips
- 1 chayote squash sliced into 1/4” strips
- 1 heirloom tomato sliced in 1/3-1/2” rounds (4 pieces)
- 1/4 cup olive oil
- 2 tsp Italian seasoning
- 8 slices fresh mozzarella
- 2 Hoagie buns sliced and coated with garlic butter
Instructions
- Preheat the Big Green Egg MiniMax grill (or your grill of choice) to 400°. Whisk together the olive oil and Italian seasoning.
- Place the sliced zucchini, eggplant, and chayote in a bowl. Drizzle with 1-2 Tbl herbed oil. Gently toss to coat.
- Place the veggies on the grill grate in a single layer; grilling for 3-7 minutes per side. You want them tender but not mushy. *Chayote will retain a crispness so if you want grill longer.
- Drizzle the tomatoes with some herbed oil and grill for 5 minutes. While grilling, add the hoagie roll, and uncut side down. Flip the tomatoes and place fresh mozzarella on top grilling for 1-2 minutes.
- Transfer the hoagie’s bottom part to the plate, and add more mozzarella followed by the tomatoes, grilled zucchini, eggplant, and chayote. Drizzle 1 Tbl of herbed oil over the top. Add the top, slice, and enjoy!