Camp Lunch: Open-Faced Grilled Veggie Sandwich
The Alite team is a hungry bunch and one of our favorite ways to satisfy that hunger is with a delicious sandwich. Though they come in all variety of shapes, sizes and styles, they’re always a suitable meal mid or post-adventure/ hike.
The open-faced veggie version crafted by Anne Assassi is best suited for an outdoor bbq or picnic. This dish is so simple, it only takes minutes to prepare so you and your campmates or bbq crew will be devouring tasty grilled veggies soon after you begin. Veggies cook at different times so the key to success with this recipe is paying attention to which cook first and removing them from the hotter spots on the grill.
Pro Tip: if you plan on making this meal in the field, consider mixing the balsamic honey dressing at home and pouring into a bottle for easy transport.
- Goat cheese and a balsamic honey dressing are a match made in heaven.
- That same tangy dressing drizzled all over juicy grilled vegetables is equally good.
- Comes together in minutes.
- Pretty easy to put together, light to pack, and convenient to share.
Open-Faced Grilled Veggie Sandwich
AT A GLANCE
- Serving Size: 4
- Prep Time: 5 minutes | Total Time: 10 minutes
- 1/4 cup olive oil
- 1 tsp honey
- 1 tbsp balsamic vinegar
- 2 tbsp oregano
- 1 tsp sea salt
- Freshly cracked black pepper
- 1 yellow squash, sliced
- 1 zucchini, sliced lengthwise
- 1 small red bell pepper, seeded and quartered
- 1 small green bell pepper, seeded and quartered
- 6 small red spring onions, sliced lengthwise (or 1 small red onion, quartered)
- 4 ciabatta rolls, halved
- 4 tbsp aioli
- 1/2 cup garlic and herb goat cheese, divided
STEPS TO SUCCESS
- In a small bowl, combine olive oil, honey, balsamic vinegar, oregano, 1 tsp salt and black pepper to taste. Whisk dressing to combine.
- Brush vegetables with the dressing and set remaining dressing aside.
- Add the vegetables to an oiled grill over medium-high heat and cook on each side, until tender, about 5-10 minutes.
- Move any vegetables that cook first to the cooler side of the grill to keep warm.
- Transfer vegetables to a cutting board and slice peppers, zucchini, and spring onions into small pieces.
- Brush each ciabatta half with 1 tbsp aioli and 1 tsp goat cheese. Add rolls to the grill, cut-side down, until toasted, about 1 minute.
- Divide vegetables over the bread and top with remaining goat cheese.
- Return ciabatta rolls to grill and cover for 2-3 minutes until the cheese is melted.
- Transfer the sandwiches to plates.
- Spoon over reserved dressing and you’re ready to serve!