Grilled Vegetable Hero

Elevate your sandwich game with the irresistible Grilled Vegetable Hero—a hearty and flavor-packed recipe that’s perfect for vegetarians and grill enthusiasts alike. This recipe features a medley of smoky, perfectly charred zucchini, eggplant, red bell pepper, and tender portobello mushrooms, all marinated in a savory blend of olive oil, garlic powder, oregano, and balsamic vinegar. These vibrant grilled vegetables are layered on toasted hero rolls, topped with melty provolone cheese and fresh basil, creating a satisfying blend of textures and bold flavors. Ready in just 35 minutes, this sandwich is ideal for quick weeknight dinners or a laid-back summer lunch. Serve it with a crisp salad or crunchy chips for an unforgettable meal. Looking for the best way to indulge in grilled veggie goodness? This Grilled Vegetable Hero is your go-to recipe!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 1 large Zucchini
• 1 medium Eggplant
• 1 large Red bell pepper
• 2 Portobello mushroom caps
• 3 tablespoons Olive oil
• 0.5 teaspoons Salt
• 0.5 teaspoons Black pepper
• 1 teaspoon Dried oregano
• 0.5 teaspoons Garlic powder
• 1 tablespoon Balsamic vinegar
• 4 slices Provolone cheese
• 2 large Hero rolls
• 4 leaves Fresh basil leaves

Directions

Step 1

Preheat your grill or grill pan over medium-high heat.

Step 2

Slice the zucchini and eggplant lengthwise into 1/4-inch thick strips. Remove the stem and seeds from the red bell pepper, then cut it into large flat pieces. Remove the stems from the portobello mushroom caps.

Step 3

In a small bowl, mix the olive oil, salt, black pepper, dried oregano, and garlic powder to create a marinade.

Step 4

Brush the marinade over both sides of the zucchini, eggplant, red bell pepper, and mushroom caps.

Step 5

Place the vegetables on the preheated grill. Cook for 4-5 minutes per side, or until tender and lightly charred. Remove from the grill and set aside.

Step 6

Lightly toast the hero rolls on the grill for 1-2 minutes until slightly crisp.

Step 7

Drizzle balsamic vinegar over the bottom halves of the toasted rolls.

Step 8

Layer the grilled vegetables evenly on the rolls, starting with the eggplant and zucchini. Follow with the red bell pepper and mushrooms.

Step 9

Top the vegetables with 2 slices of provolone cheese per sandwich, and add fresh basil leaves.

Step 10

Close the sandwiches with the top halves of the rolls and press gently.

Step 11

Serve warm with a side of chips or salad for a complete meal.

Nutrition Facts

Serving size	1363.4 grams (1363.4g)

Amount per serving	% Daily Value*
Calories	1337

Total Fat 77.00g	99%
Saturated Fat 26.90g	135%
Polyunsaturated Fat 4.50g
Cholesterol 80mg	27%
Sodium 5555mg	242%
Total Carbohydrate 117.40g	43%
Dietary Fiber 25.20g	90%
Total Sugars 50.20g
Protein 50.40g	101%

Vitamin D 14IU	70%
Calcium 1004mg	77%
Iron 7mg	38%
Potassium 2982mg	63%

*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: 50.8%

Protein: 14.8%

Carbs: 34.4%