Grilled Polenta Veggie Sandwich

Savor the bold and vibrant flavors of this Grilled Polenta Veggie Sandwich, a unique twist on the classic grilled sandwich that’s both hearty and gluten-free! Featuring golden, crispy rounds of pre-cooked polenta as the "bread," this recipe is layered with smoky grilled eggplant, zucchini, and red bell peppers tossed in olive oil and seasoning for a flavorful medley of roasted vegetables. A dollop of fragrant basil pesto adds herbaceous depth, while peppery arugula and optional slices of creamy mozzarella provide the perfect finishing touches. Quick to prepare in just 35 minutes, this recipe is an ideal choice for an easy yet elegant lunch, dinner, or vegetarian barbecue centerpiece. Perfect for entertaining or weekday meals, these sandwiches strike a delicious balance between wholesome ingredients and gourmet appeal.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 tube Polenta (pre-cooked tube)
• 4 tablespoons Olive oil
• 1 medium Eggplant
• 1 medium Zucchini
• 1 medium Red bell pepper
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Basil pesto (store-bought or homemade)
• 1 cup Arugula
• 4 slices Mozzarella cheese (optional)

Directions

Step 1

Slice the pre-cooked polenta tube into 8 rounds of equal thickness, about 1/2 inch each.

Step 2

Cut the eggplant, zucchini, and red bell pepper into slices or strips for grilling.

Step 3

Preheat a grill pan or outdoor grill to medium-high heat. If using a grill pan, brush it lightly with 1 tablespoon of olive oil.

Step 4

In a large bowl, toss the eggplant, zucchini, and red bell pepper slices with 2 tablespoons of olive oil, salt, and black pepper until evenly coated.

Step 5

Grill the vegetables for 3-5 minutes per side, or until tender with visible grill marks. Remove them from the grill and set aside.

Step 6

Brush both sides of the polenta rounds with the remaining 1 tablespoon of olive oil. Grill the polenta rounds for 2-3 minutes per side, or until golden and crispy.

Step 7

To assemble the sandwich, spread a thin layer of basil pesto on one side of a polenta round.

Step 8

Layer grilled vegetables, arugula, and a slice of mozzarella cheese (if using) on top of the pesto-covered polenta round.

Step 9

Finish by topping with another polenta round to complete the sandwich.

Step 10

Repeat with remaining ingredients to make the remaining three sandwiches. Serve immediately and enjoy!

Nutrition Facts

Serving size	1527.8 grams (1527.8g)

Amount per serving	% Daily Value*
Calories	1662

Total Fat 107.60g	138%
Saturated Fat 27.80g	139%
Polyunsaturated Fat 5.80g
Cholesterol 93mg	31%
Sodium 7367mg	320%
Total Carbohydrate 134.80g	49%
Dietary Fiber 25.30g	90%
Total Sugars 37.70g
Protein 46.50g	93%

Vitamin D 24IU	120%
Calcium 813mg	63%
Iron 8mg	42%
Potassium 2130mg	45%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.2%

Protein: 11.0%

Carbs: 31.8%