Grilled Vegetable Pesto Sandwiches

Total Time

Prep: 25 min. Grill: 10 min.


2 servings

Updated: Sep. 20, 2023
Grilling isn't just the pastime of meat eaters! Ask my vegetarian family members who love these wholesome sammies slathered with prepared pesto and stacked with char-kissed summer produce. —Tanya Mehta, Philadelphia, Pennsylvania
Grilled Vegetable Pesto Sandwiches Recipe photo by Taste of Home


  • 1 medium zucchini
  • 1 yellow summer squash
  • 1 medium sweet red pepper, quartered
  • 1 medium onion, cut into 1/2-inch slices
  • 1 tablespoon olive oil
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons butter, softened
  • 2 ciabatta rolls, split
  • 2 tablespoons prepared pesto
  • 4 slices Asiago cheese
  • 1/2 cup spring mix salad greens
  • 6 large fresh basil leaves


  1. Slice zucchini and summer squash lengthwise into 1/4-in.-thick slices. Place in a large bowl with red pepper, onion, oil, paprika, garlic powder, vinegar, salt and pepper; toss to coat.
  2. Grill vegetables on an oiled rack, covered, over medium heat, until crisp-tender, 3-4 minutes on each side. Remove and keep warm. Spread softened butter over cut sides of rolls. Grill rolls, cut side down, over medium heat until toasted, 30-60 seconds.
  3. To assemble sandwiches, spread pesto over roll bottoms. Layer with the grilled vegetables; top with cheese. Grill, covered, until cheese is melted, 1-2 minutes. Remove from heat; top with salad greens and basil. Replace roll tops. Serve immediately.

Nutrition Facts

1 sandwich: 748 calories, 37g fat (15g saturated fat), 58mg cholesterol, 1476mg sodium, 91g carbohydrate (15g sugars, 9g fiber), 23g protein.